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What is the secret to making giant tops on blueberry muffins?

I love the Starbucks blueberry muffins, they are so huge and delicious! I wanted to know what makes the blueberry muffin HUGE, like really huge? I thought about the baking soda, but I am afraid that if I add to much baking soda I might just ruin the recipe… Can someone help me and advice or experience?


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