Big, fluffy blueberry muffins are stuffed with juicy fresh or frozen blueberries (and maybe topped with a little sugar for good measure). Try my blueberry oatmeal bars, blueberry muffin overnight oats, or blueberry muffin bread next!
Blueberries have never really been my favorite fruit. I would really grab a handful of blueberries as a snack.
When they’re mixed in with other fruit in a bowl, or topping something as garnish, I have no problem with them. In those situations, they’re delightful!
Another exception to the rule is muffins. I absolutely adore blueberry muffins. The more blueberries, the better.
Well… I guess not really, because if you have too many they get soggy and no one wants a soggy muffin.
That sounds vaguely dirty, doesn’t it? Moving on…
There’s something about the flavor of warm blueberries combined with a nice crisp muffin top that relaxes me. It’s one of my comfort foods.
We’re making jumbo blueberry muffins
It has to be a huge muffin – little ones don’t make the cut. This is one food I do not want in mini form!
If you want to make these in a not gigantic way, you could certainly make them in normal sized muffin pans. But where’s the fun in that?
Ingredients for this blueberry muffin recipe
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Eggs
- Granulated sugar
- Milk
- Oil
- Pure vanilla extract
- Blueberries – fresh or frozen
- Sparking sugar (optional, for the tops)
How to make the best blueberry muffins
Step 1: In a large bowl, whisk together flour, baking powder, cinnamon and salt.
Step 2: In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
Step 3: Add milk, oil, and vanilla and whisk until just combined.
Step 4: Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated. Fold in blueberries.
Step 5: Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
Step 6: Bake at 425°F for 8 minutes and then reduce the temperature to 375°F and continue to bake for 20 minutes. The tops of the muffins should be golden and should bounce back if pressed.
Are muffins better with fresh or frozen blueberries?
I’m going to let you in on a little secret – use frozen blueberries. I pick/buy fresh blueberries, and then throw them into a plastic bag in a single layer and freeze them for a day before I use them.
It keeps them from shriveling up when they bake, and I find the flavor to be much better!
Should I coat blueberries in flour for muffins?
I’m going to be completely honest with you – I think it’s a waste of time.
I’ve tried coating my blueberries in flour for muffins several times, and they turned out exactly the same as the ones where I didn’t.
So in my honest opinion… nope!
Big, fluffy muffins with golden brown tops
The perfect muffin top is essential to me. As a child, I was known to eat only the tops of muffins and give the rest of it away. And yes, I realize that sounds like an episode of Seinfeld – but it’s true!
Here’s the real trick to getting these blueberry muffins big and fluffy (and I wish I could remember who told me this so long ago):
- Bake at 425° F for 8 minutes
- Then reduce the temperature to 375°F and continue to bake for 20 minutes.
I have a muffin top pan, but it’s just not the same. I don’t like to be wasteful, so as an adult I still eat the whole muffin… but I save the best for last.
I peel off the top, set it to the side, and then place a tablespoon of butter on the inside and let it melt. It’s just so good.
How many blueberry muffins does this recipe make?
This recipe makes 6 huge muffins, or 12 normal sized muffins.
Don’t worry about paper liners for the jumbo muffin cups – just spray with nonstick spray!
How to store blueberry muffins
First things first – make sure the muffins are completely cooled before you store them.
If you’re going to eat them that day, you can place them on a plate or in a bowl and loosely cover them with a tea towel at room temperature.
To store for 3-4 days, store in an airtight container lined with a paper towel – the paper towel will help prevent them from getting soggy from the blueberries’ moisture.
To store for up to 3 months, place muffins in a freezer-safe ziploc bag in a single layer and keep in the freezer. I like to also place that sealed bag inside a freezer-safe airtight container as well.
FAQs
First things first – make sure the muffins are completely cooled before you store them. If you’re going to eat them that day, you can place them on a plate or in a bowl and loosely cover them with a tea towel at room temperature. To store for 3-4 days, store in an airtight container lined with a paper towel – the paper towel will help prevent them from getting soggy from the blueberries’ moisture.
To store for up to 3 months, place muffins in a freezer-safe ziploc bag in a single layer and keep in the freezer. I like to also place that sealed bag inside a freezer-safe airtight container as well.
I’m going to let you in on a little secret – use frozen blueberries. I pick/buy fresh blueberries, and then throw them into a plastic bag in a single layer and freeze them for a day before I use them. It keeps them from shriveling up when they bake, and I find the flavor to be much better!
I’m going to be completely honest with you – I think it’s a waste of time. I’ve tried coating my blueberries in flour for muffins several times, and they turned out exactly the same as the ones where I didn’t. So in my honest opinion… nope!
This recipe makes 6 huge muffins or 12 normal-sized muffins.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Description
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup milk
- ½ cup canola oil, or vegetable oil
- 1 ¼ teaspoons pure vanilla extract
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat oven to 425°F. Spray jumbo muffin tin with non-stick spray. I don’t recommend the jumbo muffin liners in this instance – just leave ‘em naked.
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.3 cups all-purpose flour2 teaspoons baking powder1 1/4 teaspoons ground cinnamon1/2 teaspoon salt
- In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.2 large eggs1 cup granulated sugar
- Add milk, oil, and vanilla and whisk until just combined.1 cup milk1/2 cup canola oil1 1/4 teaspoons pure vanilla extract
- Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
- Fold in blueberries until just combined.2 cups blueberries
- Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
- Now here’s the real trick to getting these big and fluffy: bake at 425°F for 8 minutes and then reduce the temperature to 375°F and continue to bake for 20 minutes.The tops of the muffins should be golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!
Notes
- If you’re going to eat them that day, you can place them on a plate or in a bowl and loosely cover them with a tea towel at room temperature.
- To store for 3-4 days, store in an airtight container lined with a paper towel – the paper towel will help prevent them from getting soggy from the blueberries’ moisture.
- To store for up to 3 months, place muffins in a freezer-safe ziploc bag in a single layer and keep in the freezer. I like to also place that sealed bag inside a freezer-safe airtight container as well.
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Jess Barrett
Tasty muffins not too wet, not too dry! Mixed blueberries with currants as I had some that needed to be used. A school-morning breakfast hit!
Leslie Kiszka
Hooray! Thanks for coming back to share your experience, so glad you liked them!