Dear Leah ,Nancy,et al...
Here is my blueberry muffin recipe that I use at work
( I'm a caterer and also run a coffee-shop/bakery.
I use the texas size muffin tins.

Giant Blueberry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
2 beaten large eggs
3/4 cup milk ( whole or 2 percent)
1/2 cup melted butter,margarine or oil
1 TBSP. grated orange peel * optional
1 cup blueberries,fresh or frozen(not thawed)

Grease ,or spray with non-stick baking spray,6 texas
size muffin tins OR 12 regular size muffin tins.

In a medium mixing bowl,place the flour,sugar,baking powder and salt.Combine well.
In another bowl, combine the eggs,milk,melted butteror
oil and orange peel(if using).
Pour the combined wet ingredients all at once into
the combined dry ingredients, stirring just until
all flour is combined.Add the berries,stirring just till
incorporated . Divide the batter between prepared muffin
cups.
Bake muffins in a preheated 350°F. oven for 35 minutes
or until golden and centers test done( with toothpick).
Cool for 5 minutes, then remove from tins and set on wire rack to cool completely.

These are great muffins,made either at home or at
a bakery.This recipe doubles,triples etc. wonderfully!!
Sometimes difference in texture is achieved because
of differing ovens.I use a convection oven at work,and
that changes the final outcome of alot of baked goods.
Professional bakers also measure by weight than by
cups, which also makes a difference.I hope this helps
you some,try the recipe,everyone here loves them!!
Good luck baking.( I also have several other recipes
if you'd like them)

Sharon,N.C.