Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make!
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.
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.
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.
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.
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. 🙂
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.
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
- 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)
- Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
- 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.
- 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.
- 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.
- 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.
*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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