Sparkling Jumbo Blueberry Muffins

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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

If you saw a photo of these glorious muffins last weekend on my Instagram, I apologize for not posting them sooner!  New Years Eve, going back to work, and a peanut butter-caramel-snickers recipe got in the way.  Sorry? 😉

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. In fact, here is a post I wrote with more ideas! 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. See all of my healthier muffin options instead.

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Jumbo Blueberry Muffins

Ingredients:

  • 3 cups (375g) all-purpose flour
  • 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 vanilla extract
  • 1 and 1/2 cups (150g) fresh or frozen blueberries
  • coarse sugar for sprinkling (optional)

Directions:

  1. Preheat oven to 425F degrees. 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 425F degrees for 5 minutes. Reduce oven temperature to 375 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.

Recipe Notes:

*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.

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

450 Comments

All Comments

  1. Hi Sally, are you able to let me know if you can use Gluten free flour with this recipe and it will still come out the same? 🙂

    1. I did it!!!! I used the King Arthur All purpose GF flower – they taste marvelous but are a bit dense with using Vit D milk so I’m trying it again on Friday with buttermilk! So yummy with a hot cup of coffee!

  2. I made these muffins yesterday and they came out perfectly! They were well received at our church breakfast! Thank you Sally! Greetings from Germany

  3. My tops were not smooth like yours. They were rough. I made the standard size. I used buttermilk. My dough was very thick.
    What did I do wrong?

  4. Hi Sally. Hope you and Noelle are well. I made the zucchini muffins and they were gorgeous but now I fancy blue berry muffins. Iv made the smaller streusel blue berry muffins which are amazing by the way but now I want to try these. I was just wondering if it’s ok to use two large eggs as the size is not mentioned. Plus could I use a combination of brown sugar and  granulated? Thanks! 

    1. Hi Holly! Yes, use 2 large eggs. You can sweeten with 1/2 cup brown sugar and 1/2 cup of granulated sugar. Or any combination of the two, as long as there is 1 cup. 🙂

  5. These muffins are really something! I just made a big batch and they turned out perfect-o. So moist, flavorful and delicious. I used frozen blueberries and did not thaw, tossed in some flour before mixing in. Baking time was a little on the longer side (but I made jumbo JUMBO muffins and just had to add a few extra minutes in the oven).
    Love! Thanks Sally

    1. Hi Andrea, I don’t recommend letting the batter sit that long. If you bake the muffins the night before and cover them tightly they will still be good in the morning!

  6. It is a good recipe, however, the batter isn’t moist enough. I added a cup of lemon yogurt and an extra two tablespoons of milk. Then I made a brown sugar and cinnamon crumble for the top. I kept the temperature the same, and I loved the idea of baking powder instead of baking soda. They turned out moist and delicious.

  7. Hi Sally, I am going to try this now with fresh picked wild Newfoundland blueberries. They are the best and have the most natural sweetness as well as the highest antioxidants of any blueberries. I would try using cardamom instead of the cinnamon as the cardonmon will give a lemon citrus aroma. I find cinnamon overpowers the blueberry. Thanks for,the recipe.

  8. I made these this past weekend for my husbands snack at work, and he came home that first day and looked me in the eye and said those muffins were F#$%^& GOOD! he took one bite and was mmmmm. He never says stuff like that. Thanks for the awesome recipe. I used the buttermilk and weighed out my dry ingredients since I already had a scale at home for food. They are so cheap, why not. Now, my only problem is watching out for blueberries on sale at store. I actually had some jumbo ones I had put in freezer because they were going to spoil if not, and I just found a way to use them up without wasting.

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Reviews

  1. I made these Sparkling Jumbo Blueberry Muffins this morning…I followed the recipe except I used fat free half and half instead of the milk and fresh blueberries! I also sprayed and floured the muffin pan bottoms! OMG! Huge, amazing muffins! Thank you for sharing! I will make these again.

  2. These were awesome! I made 12 regular-size muffins and one little cake in a bowl (probably about another muffin or two’s worth of batter.) I substituted Trader Joe’s Blueberry Lavender almond milk for the milk in order to make these pareve.

  3. I made these as mini muffins with my son…he is rather distracting so I only added 84 grams of sugar (recipe calls for 200), the texture was off a bit but actually tasted pretty good, he loved them, so you can definitely use less sugar (but I wouldn’t go to my extremes)!

    1. Thanks for this. I was wondering about how reducing the sugar would taste. I also like to use less or zero refined sugar when baking for my son.

  4. I am crying tears of blueberry joy! After countless hours wasted in the kitchen trying one recipe after another on numerous blogs, I have FINALLY found a TRUE bakery style blueberry muffin. These won’t be found in the trash. These will be proudly displayed on our island as I strut around the kitchen triumphantly. Thank you so much, Sally! I can’t wait to try other recipes on your blog.

Questions

  1. I have been unsuccessful in printing a copy of your Sparkling Jumbo Blueberry Muffin recipe. I hit print recipe and a page comes up that says
    ‘Oops! That page can’t be found.
    It looks like nothing was found at this location. Maybe try one of the links below or a search?’
    Is there a problem with the website? I just printed a couple other recipes from other sites without an issue.

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