These giant blueberry muffins are full of sweet juicy berries and topped with cinnamon and sugar for a decadent bakery experience you can make at home.Jump to Recipe
Did you know that July 10th, on top of being my mother-in-law’s birthday, is also National Blueberry Muffins Day? I sure didn’t, but I know that both are definitely worth celebrating.
There’s a reason that blueberry muffins are a classic. The best blueberry muffins are tender and delicate with a crumbly texture, and full of juicy blueberry flavor. Even if you grew up never eating blueberry muffins, there’s just something about a pan of muffins that just feels like home, you know?
These muffins are no exception – they’re giant – the batter is very thick, so you can pile the batter right to the top of the muffin cups which makes for a great big muffin top (which we all know is the best part) that gets sprinkled with cinnamon and sugar for a crispy crunchy muffin top.
PRO TIP: Reserve one tablespoon of the flour to toss the blueberries in before adding them to the batter. This will keep the berries from all sinking to the bottom of the muffins during baking.
- Baking Powder
- Pure Vanilla Extract
Tips and Tricks
- Make sure your butter is very soft. I recommend leaving the butter out for at least 2-3 hours before starting the muffin baking process.
- Use unsalted butter for this recipe. If all you have is salted butter omit the salt in the recipe, or at least lower the amount to ¼ teaspoon to offset the salt in the butter.
- Don’t overmix the batter. The more you mix, the tougher the muffins will turn out. You can use a stand mixer for this recipe, but I prefer a hand mixer so that I can really see how the batter is coming together.
- Under bake the muffins by just a minute or two. The muffins will continue to bake even after they’ve come out of the oven, so erring on the side of under baking is best.
Subscribe to Sara's Tiny Kitchen!
Get the latest updates and recipes straight to your inbox!
PRO TIP: After baking, cool the muffins in the tins for just a few minutes before removing them to a wire cooling rack. If the muffins sit in the muffin tins, the heat will let them continue cooking and a tough crust will form.
Storing Leftover Muffins
Line an airtight container with a paper towel and place the muffins in a single layer. Add another paper towel on top of the muffins, and close the container. Muffins will last about 3 days at room temperature.
Microwave muffins on low power for 1 minute to reheat.
Freezing Blueberry Muffins
Place completely cooled muffins on a sheet tray into the freezer for at least 30 minutes. Once muffins are frozen, place them in a freezer bag, and place in the freezer for up the three months. To serve from frozen, let them thaw at room temperature for a few hours, and then microwave for 30-45 seconds or until warmed through.
I'm so glad you found my site! Take a few minutes to look around and see what else we have to offer here at Sara's Tiny Kitchen!
Don't forget to SUBSCRIBE so you never miss a new recipe!
If you make this recipe don't forget to tag @sarastinykitchn on Instagram so I can see it!! For more great recipe ideas, follow me on Pinterest!
If you liked this recipe, please leave a review and a star review below! It really helps other people find my recipes!
- 1 stick of unsalted butter room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoons baking powder
- 2 cups all purpose flour
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 2 ½ cups fresh blueberries
- 2 teaspoons cinnamon sugar mixture for topping
- Preheat your oven to 375 and line 12 muffin tins with paper liners.
- In a medium bowl, cream together the butter, sugar, and salt until light and fluffy (if using a hand mixer this will take about 5-7 minutes).
- Add the eggs one at a time, beating well after each addition.
- Add the baking powder, and mix to incorporate.
- Add 1 cup of the flour and mix in. Then add ¼ cup of the milk and mix to combine. Repeat with remaining flour and milk.
- Once the milk and flour are added, mash ½ cup of the blueberries with a fork, and stir those in. Then add the vanilla extract and the blueberries, and stir until just combined.
- Pour the batter into the prepared cups, going all the way to the top of the cups, if not a little bit over - the batter will hold.
- Combine 2 teaspoons of sugar with a ¼ teaspoon of cinnamon, and sprinkle that over the tops of the muffins.
- Bake for 30 minutes.
- Let the muffins sit for 2 minutes before removing them to a wire cooling rack to finish cooling.