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.

Print

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

Description

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


Ingredients

  • 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

Instructions

  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.

Notes

  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

475 Comments

  1. Sally I just love all of your ideas! I have printed this one out as well and I am going to make it for my little girl 🙂 Thank you for sharing these with us.

  2. the top view photo of the muffin cut in half – love it…then the photo with the butter on it…oh gosh looks like the perfect breakfast…love the detailed writing for the recipe…would not have known to let my eggs and milk come to room temp…i typically graf out of fridge measure dump in and stir!

    I have a large 6 muffin tin that needs to be used!!!!! and a pack of frozen blueberries.

    1. thank you for the photo compliments and for reading through my muffin science talk Angela! I know it can be boring at times. Yes, that slathered/buttered muffin was piping hot and I needed shoot it (and eat it!!) quickly. 🙂 Sounds like you must make these soon.

  3. Yayyy Sally you’ve done it AGAIN! Like you, I’ve always envied those moist, tight-crumbed muffins from bakeries and coffeeshops. I am so excited to try this out–this makes me want to go buy a jumbo muffin tin asap! Gorgeous shots of those muffins–that sparkly sugar on top just screams “eat me!” 🙂

  4. Yum! Blueberry muffins are my husband’s favorite…I may have to make a batch for his birthday! I bet these would be good with cranberries. 🙂

  5. Sally, I love how you give such great detailed explanation of the baking process. It really helps! I think I’m going to use your “Master Batter” and create my own sky high muffins with different add ins. I do love blueberries though, so maybe ill make these first 🙂

  6. You know you are a food blogger when you get excited to receive baking utensils and pans for Christmas. I had a similar experience and can’t wait to use my new stuff! Love the looks of these muffins-I’m going to have to try cranking the oven up to a high temp and then lowering it to get a nice crust. Great tip! And I’ve found that mixing cinnamon chips into the batter with blueberries is down right delicious. 🙂

  7. Sally, these are absolutely gorgeous!!! They look BETTER than any muffin I’ve ever seen in a bakery! They are making me want to get in the kitchen and make some blueberry muffins right now. Also, I love the way you explain things in your posts. I just put things together until they taste good, and I’ve never paid a ton of attention to why some things work better than others, so I love reading your posts and learning about your methods–it is super helpful! 🙂

    1. Better than bakery, that means a ton miss Ari! I’m glad you don’t mind the “science” talk. I love learning from cookbooks and around the web and from trial/error. So I’m glad others do too!

  8. I love the master batter idea and I’ve seen similar ideas on Pinterest and I know I need to come up with my own master muffin batter (or just use this one b/c it looks perfect!) but honestly, I rarely make muffins for some reason. I made some blueberry muffins last summer that I deemed to be my new faves ever but these could give those a run for their money.

    I know this is going to sound crazy to you – but I was on my yoga mat yesterday thinking about what to make…and thought, oh I could do muffins. And then I thought Sally always does them, so I’ll pick something else. And literally had a weird sense you were going to post about muffins today!

  9. Sally! I can’t keep up with all the fabulous treats of yours that I want to bake. These look wonderful. I’ve learned so much from you about baking. Thanks so much!

    1. I’m glad! I love to learn about baking chemistry/science/ingredients and the “whys” of recipes. and I’m glad you do too, Meredith!

  10. Sally, these are gorgeous! It’s amazing what that dusting of sparkling sugars does . A blingy muffin top – who would have thought?! lol, love it!

  11. Oh yummy! These totally look like the muffins in the local bakery display! Blueberry is one of my favorite muffin flavors, but my all time fave is orange/cranberry.

    I may have try out your “master batter” recipe (veganized of course!) and use up the remaining fresh cranberries in my fridge.

    1. I meant to make an orange cranberry version of these, but haven’t yet! If you try it out (vegnized), you have to let me know how it turns out. Blueberry is one of my favorites too!

  12. Sally, can I just tell you how absolutely perfect and pretty these are?! 100% perfect-o! I’d love to have one of these right about now 😉 3pm hunger is about to strike!

  13. Ugh. You jerk. I really want one of those big huge muffin tins and I keep talking myself out of it. You are totally not helping.

    These look fabulous!

    1. I think we were commenting on eachother’s sites at the same time just now Megan! Kevin loves blueberry muffins too. 🙂

  14. These are beautiful! I love blueberry muffins, really should make them more often. I have a giant muffin pan too, but I haven’t used it yet! Think these beauties may be the perfect excuse to get some use out of it! 🙂

  15. These are gorgeous. My daughter adores blueberry muffins and I usually make them for her before every swim meet. She’s a bit superstitious that way. I may have to give this recipe a try, love how JUMBO and sparkly they are 🙂

    1. I used to swim on the swim team, Aimee. For 10 years. And I can assure you – these muffins and their sparkly tops will help her swim her best. 😀

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