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 been my favorite fruit. I would never sit down and eat 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.
Jumbo or normal sized 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
- Preheat oven to 425° F. Spray jumbo muffin tin with non-stick spray.
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, whisk together wet ingredients – but don’t overmix! Whisk until just combined.
- Add wet mixture to dry mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
- Fold blueberries into the muffin batter until just combined.
- Pour batter into prepared muffin tins and fill to the top. If you want, you can add a sprinkle of sugar to the tops of each muffin (and of course I do, because sugar).
- Bake until the tops of the muffins are golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!
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.
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!
Big Blueberry Muffins
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 flour | 2 teaspoons baking powder | 1 ¼ teaspoons ground cinnamon | ½ teaspoon salt
- In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.2 large eggs | 1 cup granulated sugar
- Add milk, oil, and vanilla and whisk until just combined.1 cup milk | ½ cup canola oil | 1 ¼ 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.
Leave a rating and comment (and always be kind)!