Sparkling Jumbo Blueberry Muffins

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! 

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! @sallybakeblog

I put a new muffin pan to good use recently. I received a nonstick, 6-cup, heavy duty muffin tin for Christmas and couldn’t wait to use it upon returning home. I made some enormous, over-sized, XXL muffins – the giant kind you see in a bakery with perfectly domed tops and pretty sparkling sugar.

Best-ever Jumbo Blueberry Muffins - soft, fluffy, and bursting with berries!

Today we’re going back to the basics. A traditional blueberry muffin was the variety of choice to break in my new pan. But these aren’t your ordinary mediocre-sized breakfast confection. They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites. Crunchy sugared tops and plump, juicy blueberries.

Go big or go home. Super large and in charge.

I don’t know about you, but I am always envious of the texture, size, and beauty of the muffins I see in coffee shops, bakeries, and cafes. I wanted to recreate that same mass appeal in my own kitchen, so I rolled up my sleeves, broke out the flour, and got to work.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! @sallybakeblog

This muffin batter recipe is something I like to call a “Master Batter.” It is a powerhouse batter – a wonderful starting point for creating your own custom masterpiece muffin. The batter bakes up muffins that are tender and light, but still sturdy enough to hold copious amounts of fresh fruit, chocolate, nuts, spices, etc.

Whatever you like in a basic muffin can be added to today’s master batter recipe. It will make 6 giant bakery size muffins, 15-16 standard size muffins, or 30 mini muffins. Let’s see how my blueberry muffins were born.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! @sallybakeblog

Not only is today’s recipe a convenient starting point for most muffin varieties, it is an easy starting point as well. The recipe is quite straightforward. Begin with the familiar dry ingredient suspects:  all-purpose flour, baking powder, ground cinnamon, and salt. Let’s note the amount of baking powder – 4 teaspoons. Yes, that may seem like a lot for 6 giant muffins, but you need a lot in order to achieve the huge lifted domed muffin top.

As the only leavening ingredient in the recipe, you’ll need all 4 teaspoons of baking powder to create a significant rise against the oil, milk, and eggs in the recipe. I’ve tested with using baking soda, baking powder, or a mixture of both in my muffin recipes over the past year. I prefer baking powder for this recipe. My Sky-High Apple Pie Muffins use 3.5 teaspoons of it. There is no acidic aftertaste from 3-4 teaspoons of baking powder in this recipe or in today’s recipe.

Moving along to the rest of the ingredients. More typical muffin ingredients are present: eggs, oil, milk, sugar, and vanilla extract. Let’s note the oil. I’ve used both butter and oil in my muffin recipes over the past year – depending on the texture and taste for which I am looking. One thing to note: I do not suggest using a lower fat option.

Oil gives muffins, cakes, and cupcakes a soft and tender texture. A more moist consistency than butter. With the cinnamon, vanilla extract, and juicy blueberries, I did not miss the flavor of butter by using oil as the fat in this recipe. Mix the wet ingredients by hand (no mixer needed today!). I made sure the eggs and milk were at room temperature, which allows them to be more easily incorporated with the rest. This does take some planning ahead – I placed the 2 eggs and 1 cup of milk on the counter about 30 minutes before starting the recipe.

You may use any type of milk here, but I prefer to use buttermilk. Buttermilk will produce the moistest texture. You can use almond milk, 1% milk (or higher milk fat), soy milk. Stay away from fat free milks.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! @sallybakeblog

Combine the wet and dry ingredients. Do NOT overmix. Tough, hard, and overly chewy muffins will be the result of an overmixed batter. Fold the wet and dry ingredients together until all the flour is off the bottom of the bowl and you don’t have any big pockets of flour floating around in your batter. The batter will be VERY thick and somewhat lumpy – that is ok.

Finally, fold in the blueberries. Frozen blueberries work just fine here. Because the batter is so thick, your blueberries will not sink to the bottom of the baked muffin. Thin batters are the culprit of said sinking. Once the wet and dry are evenly incorporated together, fill the muffin tins with every last drop. If using a giant muffin tin, your batter will fill 6 tins. 6 LARGE tins. Fill the tins all the way to the top. I’ve talked about the importance of high filling in my post about creating sky-high muffin tops.

Sprinkle with a little coarse sugar. I found these course sugar sprinkles in the baking aisle of my local grocery store. It gives my muffins their sparkle. 🙂

Sparkling Jumbo Blueberry Muffins

Ready, set, bake. 5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Why the high initial baking temperature? Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F.

Now, dig in! The muffins are moist, fluffy, and soft; they quite honestly give any bakery blueberry muffin a run for its money. You really cannot beat the taste of a homemade muffin or sweet roll over a store-bought or mass produced version.

Jumbo Bakery-Style Blueberry Muffins

Plain and simple, you need this Master Batter recipe in your kitchen. I began with blueberries and baked two more luscious versions using this master recipe. I can’t wait to share them soon.


Jumbo Blueberry Muffins

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 6 jumbo muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! 


  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk*
  • 1/2 cup (120ml) canola or vegetable oil (melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (150g) fresh or frozen blueberries
  • optional: coarse sugar for sprinkling


  1. Preheat oven to 425°F (218°C). Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disperse everything together. Set aside.
  3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
  4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425°F (218°C) for 5 minutes. Reduce oven temperature to 375°F (191°C) and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
  5. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.


  1. Milk: Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too.
  2. Regular Size Muffins: For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425°F (218°C) and 13-14 minutes at 375°F (191°C).
  3. Mini Muffins: For 30 mini muffins, bake for 11-12 minutes at 375°F (191°C) the entire time.

Keywords: jumbo blueberry muffins

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! @sallybakeblog


  1. These are great! They are moist and very tasty. I made these to try out my new jumbo muffin tin. The tin worked perfectly and the muffins were also perfection. I will make these again often. Thanks for sharing.

  2. These muffins turned out beautiful. My mom and I split one but my brothers enjoyed a whole muffin. They were luscious and full of blueberries but not too sweet.

  3. I don’t know what I did wrong, but the ones I baked were dry. they did have a good flavor and rose high, just dry.

    1. Hi Amanda! If you decide to try the blueberry muffins again, add 1/3 cup of sour cream to the batter. This guarantees a nice moist muffin. You’ll notice a definite improvement. And make sure you spoon and level the flour, too! Avoid packing it into the measuring cup.

  4. Hey Sally! I made these muffins and they were awesome. I had to use frozen blueberries and they stained my batter a little gray but I loved them anyway. They puffed up beautifully! I put your streusel on the top anyway. They were perfect with butter. I got about 10 average muffins filled to the top. I can’t wait to make some more.

  5. Hi Sally, I’m trying to decide whether to try this recipe or your blueberry streusel recipe. Apart from the obvious (size and streusel topping), is there a difference between the finished muffin taste/texture? Thanks!

  6. I’ve made this recipe several times and it’s easy with great results. I’m pleased to leave out the butter and use canola oil instead.

  7. We picked blueberries yesterday so I had to make muffins! I’m bringing muffins to a scout meeting but there are two people with Celiac so I made this recipe using gluten free flour (Bob’s Red Mill 1 to 1) buttermilk and melted coconut oil and they turned out great. Then, because my son doesn’t like blueberries, I made another batch using regular cake flour but added two tablespoons of cacao powder to the dry ingredients and chopped up a bar of semi sweet chocolate instead of the blueberries, then still added the brown sugar/cinnamon topping and made chocolate muffins. He said they were good so it was a winning baking day for me! (I can’t eat anything with grains/sugar or dairy but I love to bake and I love your website, so my family gets to taste and report! They love all the recipes I’ve tried so far:))

  8. I made these today, but, alas, they don’t look like yours! They turned out like a combination muffin/biscuit! The flavor is good and the bottoms are more “muffiny,” but the tops peaked and didn’t brown. I’ve made your banana nut muffins several times with success. Today I used canola oil stead of butter and buttermilk. I suspect I over mixed since the dough was more like “stretchy” bread dough and it was hard to put into the muffin papers — kept pulling them out! I also made them some as mini and some as cupcake size, so maybe the “jumbo” is important, but I suspect it was the over mixing. Please advise. Also, does convection bake make much of a difference over regular bake? Thank you so much. I’m determined to become a master muffin maker!!

  9. I made these today and OH MY GOD! They were so so nice. I love Blueberry muffins and they are usually the ones that I make or even buy before any other muffin type. I have never had it with ground cinnamon and for me, that is what took this over the top.

    I will NEVER use any other recipe except for this one now. Thank you

  10. Made these today. Got 12 good size muffins. Used 2 cups all purpose, 1 cup whole wheat and 1/3 cup oil ( instead of 1/2 cup). Muffins really rose to the top and looked perfect. However, my kids said they were on the drier side. Maybe because I used less oil than needed. Not a fan of sour cream to give extra moisture. Is there anything else I can use instead?

  11. I’m pretty sure this might have been my very first recipe I had ever tried of yours— sooooo good and never disappoints. Studded with sparkling sugar and bursts of fresh blueberry – the best! I love freezing these for my toddlers to have on hand!

  12. Hi Sally! I made these last year as jumbo, and I’m not sure what happened, however they collapsed under their weight. Oops! I’d love to try again, and I’d love to incorporate lemon also. Seems the wrong season, I know. I know someone who would be thrilled if I surprised them with lemon blueberry muffins! Any ideas? Thank you!

    1. Hi Terry, If your muffins sank it could be a few different things. Be sure you do not over-mix this batter – mix just until the wet and dry ingredients are incorporated. Be sure they are really finished baking before removing them from the oven, if the centers are still underdone they will sink. And when they are finished try removing them from the pan to a cooling rack right away instead of letting them cool in the pan.
      For a lemon flavor you can certainly add lemon zest to this recipe. Or use this recipe with blueberries instead of blackberries:

      1. Hi Sally, they didn’t sink in the middle. The whole muffin collapsed under the weight! I took them out of the pan, and they literally fell down, fell over…all of it, because of the weight. It was as if the batter was too light and airy to hold up the weight of such a huge muffin filled with blueberries! Make sense? The taste was delicious, the presentation, not so much. I think I’ll add some zest, and make as regular muffins this time. Thanks for your help! Terry~

  13. I really enjoyed this recipe. It’s the first time I’ve managed to get my muffins to rise this big. Tasted great, may try banana chocolate next time.

  14. My family and I LOVE this recipe. I just made my third batch yesterday. We personally imit the cinnamon because we are just not big cinnamon our house. They have the best tops though!! QUESTION: Do you think this recipe is thick enough to scoop onto a pan make just muffin tops? Any tips on trying this experiment?

    1. Hi Amy, so glad you enjoy these muffins– the batter isn’t ideal to be scooped onto a baking sheet. Keep it as muffins in a muffin pan.

      1. Thank you! I just discovered your muffin cookies recipe. I think this is exactly what I’m looking for!

  15. These muffins were delicious. I followed this recipe and it made some of the best blueberry muffins i’ve ever had. I used melted coconut oil and did not put the sugar on top. These are definitely a must make again.zall

  16. just made these muffins and my husband loved them. I’m having friends over for coffee this afternoon and they love blueberry muffins. thank you for your recipe.

    1. Do you think Stivia could work in place of sugar? I have made these and they were excellent but my husband needs to reduce his sugar intake.

  17. Hi Sally! I was so excited to make these because I have been craving some homemade blueberry muffins. I have to say that I was a little disappointed. The muffins came out a little on the drier side and they were not as sweet as I thought it would be in contrast to the tartness of the blueberries. The muffins peaked well but were a little pale for my liking. I used 1/2 cup white sugar and 1/2 cup light brown sugar and that was the only substitution I made.

  18. I forgot to add the sugar to the recipe, and they were still delicious. They were a little more sconelike, but I actually kind of prefer scones to muffins, so they were perfect for me, but even my husband thought they were great, and he generally prefers muffins to scones. The sweet blueberries and the sparkling sugar on top provided just enough sweetness. They did not rise up as high as the photos, but that was probably due to using Bob’s Red Mill gluten free 1:1 flour more than leaving out the sugar. And cutting down my sugar intake is always a plus in my book.

  19. The blueberry muffin recipe is one I am going to try. My husband loves them with white chocolate. What would I need to change in your recipe to adapt it.

  20. Would you be able to share the nutritional value of these delicious looking muffins? I plan on making them soon.

    1. Hi Kathy, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  21. Easy recipe to follow. They rose nice and high, and browned nicely. Taste delicious. I doubled the recipe so I could share with others. Delicious, and will definitely make them again.

  22. The inside was smoothing moist but the outside was lumpy and crunchy. I baked at 425 for 10 minutes to get them to rise higher, could be the reason for the crunchy outside. I will add more sugar and cinnamon next time. Can’t wait to make them again! I love your baking tips!

    1. Yes, that is almost certainly the reason why. Next time only keep your oven at 425 for 5 minutes before turning it down.

    1. Hi Meagan! You can replace some of the oil with melted butter (I don’t recommend margarine). By replacing all the oil, however, the muffins may end up tasting dry.

  23. Love both of your blueberry muffins recipes! Do you think I could replace the all purpose flour with cake and pastry flour to make them softer? Thanks!

  24. I make these all the time and they always turn out perfect! I usually make them regular muffin size following the directions in the notes. So good!

  25. Found the recipe today and made it today and the muffins turn out amazing and delish and they were mile high and very moist. Thank you for the recipe. I wish i could add a photo.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally