• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • Shop
  • About
  • Desserts
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • Shop
    • About
    • Desserts
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Big Bakery Style Blueberry Muffins

    Published: Aug 21, 2014 · Last modified: Jan 22, 2023 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4.5 from 2 votes

    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!

    Big blueberry muffins with golden brown tops on parchment paper

    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.

    Ingredients for blueberry muffins in small bowls
    Muffin batter with bright blue fresh blueberries

    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)
    Blueberry muffin batter in a jumbo muffin pan
    Freshly baked blueberry muffins in a jumbo muffin pan

    How to make the best blueberry muffins

    1. Preheat oven to 425° F. Spray jumbo muffin tin with non-stick spray.
    2. In a large bowl, whisk together dry ingredients.
    3. In a medium bowl, whisk together wet ingredients – but don’t overmix! Whisk until just combined.
    4. Add wet mixture to dry mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
    5. Fold blueberries into the muffin batter until just combined.
    6. 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).
    7. 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!

    Close up of golden brown blueberry muffin

    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!

    Close up of the inside of a blueberry muffin with bright purple juicy blueberries

    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

    4.50 from 2 votes
    Big, fluffy blueberry muffins are stuffed with juicy fresh or frozen blueberries (and maybe topped with a little sugar for good measure) for a bakery style breakfast!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 6 muffins
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    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

    Storage: 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.

    Nutrition

    Calories: 300kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 258mg | Potassium: 92mg | Fiber: 2g | Sugar: 20g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg
    Course Breakfast
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Blueberry Muffin Bread
    • Blueberry Oatmeal Bars
    • One Banana, One Bowl Banana Muffins
    • Blueberry White Chocolate Cheesecake Dip

    More Breakfast Recipes

    • How to Cook Bacon in the Oven
    • Easy Apple Turnovers
    • Blueberry Muffin Bread
    • German Chocolate Cake Overnight Oats
    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

    Reader Interactions

    Leave a rating and comment (and always be kind)! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi there, I'm Leslie! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure. About Leslie ⟶

    FAN FAVORITES

    • Easy Homemade Mozzarella Sticks
    • The Perfect Banana Bread
    • The Best Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad

    BAKING BASICS

    • How to Soften Brown Sugar (6 Ways!)
    • How to Make a Lemon Twist Garnish
    • How to Store Leftover Champagne
    • How to Make Simple Syrup

    My Favorite Thermometer

    Thermapen ONE

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • What is "stress baking"?
    • Meet Leslie
    • Work With Me

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Tips & Recommendations
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    • Pinterest
    • Facebook
    • Instagram
    • TikTok
    • YouTube
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2023 Stress Baking