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. Hi Sally,

    Do you adjust the leavening if you use buttermilk? Last time I made buttermilk muffins with this much baking power they didn’t rise. The batter just spread everywhere.


    1. I put 1 scant tablespoon of lemon juice to the milk and let it sit about 15 min while I was preparing the rest of the stuff

  2. Sally, I made these just this morning for breakfast, using our home-grown blueberries.  The family RAVED over them, so they are now officially part of our “muffin rotation”.  As the primary baker, I appreciated the “scientific” information about the recipe.  Thank you for posting the recipe and all of your hints.  Have a lovely day.  

  3. What oven are you using? gas/electric and what rack position.
    When I have a muffin batter it never pours, I always have to use spoon.
    Will try your recipe tomorrow, have just made one lot, not your recipe, using block margarine, but they have not risen as I would wish but still light and fluffy.
    I will try with the Canola oil.

    1. I too would like to know this. I used bobs red mill 1-1 gluten free AP flour, 1 cup almond milk with 1tbsp lemon juice to make buttermilk, coconut oil and had them in the center rack of my electric oven. Nothing really happened in that first five minute rise and yes I used baking powder. The tops also didn’t really brown but overall they were pretty tall and tasty I just want them better. The batter was super thick more like dough so I used a cookie scooper to put them in the tin. Any suggestions?

  4. Hi Sally

    I live in India and fresh / frozen blueberries are either very difficult to get or super expensive. Could I use a jar of blueberry preserve for this? Also can I use this batter to make carrot muffins? Substitute the blueberries for the carrot. 

  5. Definitely making them again and again and again. Umm….I guess we really liked them :). Thanks for the recipe!

  6. These muffins are fabulous!! I’ve been using this recipe for two years now without fail. I made them this morning…the big bakery size in a pop over tin. They were so beautiful they nearly brought a tear to my eye! My family was more than disappointed that I was taking them to work so…you guessed it: another batch tomorrow!

  7. I’ve made these muffins before (jumbo size and used almond milk), but I just made these yesterday as regular size muffins and used buttermilk instead. Oh man!! They’re just so good! I definitely noticed the difference from using buttermilk, and I will never make them without buttermilk again. Thanks for the recipe, Sally!! Such a great recipe to have on hand 🙂

  8. I bought a jumbo pan and found your site when trying to learn how long to bake the muffins. I modified the ingredients of the blueberry muffins a bit to suit my tastes but followed your baking instructions to the letter. They came out great! making 2/3 of the recipe was perfect for 6 muffins, and spraying the paper liners let them peel off without taking the crust with them. Thank you!

  9. I just got a jumbo muffin tin and I can’t wait to try this recipe!  If I used frozen blueberries, do they need to be defrosted first? 

  10. Is olive oil okay? I think I have all ingredients in the house but only have olive oil. If not, I have plenty of salted and unsalted butter I could use. It would be easier to use what’s in the house than to try to pack up my 8mo old in the snow, so if you have any thoughts on olive oil, please advise! My husband has to make some coworkers go in to work for a rare Saturday tomorrow so I thought I’d try to be nice and bake them some nice muffins. This recipe looks Devine! Thank you!

    1. Hello,

      I know this is a little late for your plan to bake last Saturday, but I would advise against using olive oil in baking-unless your baking something savory; the flavor of olive oil is awfully strong and may not go well with a sweet treat.

      If you did use olive oil, how did they turn out? I’m curious because I’ve never done it.

      1. My muffins came out okay, not fabulous. But I used olive oil, 1% ultra pasteurized milk, and my baking powder was WAY past it’s “best buy” date. I’m going to try making them again (well, the raspberry chocolate chip version) today – I bought buttermilk, canola oil, and fresh baking powder so hopefully this batch is better. The initial batch was decent when sliced in half, buttered, and put in a fry pan for breakfast! Oh I also noticed that at the end of the cooking time, when I inserted a toothpick they were not done so I cooked for a few extra minutes. I forget how many. 

  11. Is it possible to use lemon zest in this recipe?  If so, does anyone have any recommendation as to how much?  Thank you so much!!!

    1. Hello,

      I think lemon zest would be phenomenal in these! My guess would be 1-2 tbsp., depending on how much lemon flavor you’re after.

  12. Another terrific recipe, Sally! I made these today using whole milk (and made one dozen following the 5 minutes at 425, then 13-14 minutes at 375). Yum! I made a second batch (also one dozen-I gave my neighbors half of each batch because 24 ginormous muffins are too many for me to drool over!) using cake flour and homemade buttermilk (4 1/2 tsp. fresh lemon juice, then whole milk to fill one cup & let sit for 10-15 minutes), and subbed the blueberries with 1 3/4 cup fresh diced strawberries and about 1/2 cup of mini semi-sweet chocolate morsels.! Both types of muffins were AMAZING, but the texture of the strawberry ones was out of his world! I may use less berries next time because they fell apart the tiniest bit compared to the blueberry ones. My kiddos are so excited to have another muffin for breakfast tomorrow! 

  13. I made the blueberry ones as indicated and they were good but I made them a second time without the cinnamon and vanilla and found them to be much better. The cinnamon and vanilla would be better in apple muffins, in my opinion. They rose nice and high and I’m happy to say I’ve finally found the blueberry muffin recipe I’ve been looking for. Thank you so much!

  14. Hi. I was wondering if it’s possible to make the batter one day ahead and then bake it the next day. Would it change the flavor or texture?

    1. I’ve seen some recipes that suggest this, but I don’t think you could rely on the rise really if you left your baking powder sitting in the batter for that long. I’d suggest whisking your dry ingredients together and covering in one bowl, and whisking your wet ingredients together in another and keeping them separate until you’re ready to bake. You would just need to fold the two lots of ingredients together once you were ready to put them in the oven.

  15. Just made a half batch of these this morning in standard muffin cases. Filled them to the top and they overflowed a little so will fill a little less next time. They’re beautiful though; amazing rise, super soft crumb and a lovely taste (I used a little extra vanilla instead of cinnamon to keep my toddlers happy, frozen blueberries and then 3/4 natural yogurt and 1/4 milk). Definitely the most successful muffin recipe I’ve tried! A definite keeper 🙂

  16. Great recipe, I’ve baked it a few times and it has worked extremely well. Two optional additions you might condsider:
    1) add the zest of one lemon when you add the blueberries. I have a zester that makes long curls of zest which go great with the blueberries adding a little bit of color and tart taste.
    2) if you are adding the sugar topping (which I highly recommend) you could toss the sugar with 1/4 tsp of nutmeg before putting on the muffins (go very lightly as you want just a hint of nutmeg in the topping).

  17. Hi Sally!
    I just want to say that all your recipes are amazing, there is absolutly no exception!
    About these muffins, my younger son is extremely picky and only like chocolate and vanilla. I was wondering if I could use this batter without adding any extras and maybe adding some extra vanilla, do you think that would turn out okay? Thanks!

  18. This is the recipe I use for my restaurant muffins. I make my own buttermilk and use Michigan blueberries. I hear about it when I run out.  I’ve made them so many times I can’t begin to remember.  I follow the recipe as written. I have to bake them about 5 minutes longer when I use the berries I’ve frozen from the summer. Love all these recipes!!!!

  19. Can i use this recipe in a cake pan? My son wants a really big cupcake cake for his birthday. Would I have to double this recipe if so…thanks. hope to hear back soon.

  20. I just wanted to pop in and say that I have been making these now for a little over a year and they are perfect. I even forgot the oil once and, while a lot denser, they were still good! We make blueberry, chocolate chip, mixed berry and even straight strawberry and my kids love them every time. Thanks for the awesome recipe.

    @Patti, you can always put the ingredients into my fitness pal or Sparkpeople and they will tell you the calorie content per muffin.

  21. These are so delicious! They turned out great even with my 2 year old baking assistants less than perfect measuring skills! 🙂

  22. 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!

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

1 7 8 9 10 11

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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