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Sky-high, perfectly fluffy, bursting with sweet-tart berries, and adorned with sparkling sugar, this Jumbo Blueberry Muffin recipe delivers HUGE bakery-style magic in every bite. Think: golden edges, a soft-buttery crumb, iconic domed tops, and plenty of juicy blueberries—it’s everything you love about those iconic giant Costco muffins: big flavor, big texture, and big satisfaction. 

“SO PERFECT! I sprinkle the top of the batter in the muffin tins with vanilla sugar before baking. These became an instant favorite with my husband and boys. Just need to double the recipe!!”

– RUBY
Overhead photo of two halves of a giant homemade Costco blueberry muffin.

Update: This recipe was originally published in July 2024. I made updates to the article below to include more information about making this big blueberry muffin recipe at home.

Hi, friends! If you’ve been searching for a Costco blueberry muffin recipe that tastes even better than the jumbo-sized original, this is your moment. Big, bold, and beautifully soft, these are everything you could want in a blueberry muffin, and then some:

Table of Contents

About these jumbo blueberry muffins

Imagine: peeling back the wrapper of a warm bakery-style muffin, so tall and plus it practically begs to be devoured. The crumb is tender and buttery, with a gorgeously soft, cake-like texture, and every bite is studded with juicy blueberries—some bursting, some whole—creating pockets of sweet, jammy goodness. And the tops? Golden, crackly, and sparkling with crunchy sugar that shatters ever so slightly when you take that first bite. It’s everything you love about Costco blueberry muffins: that generous feel and big taste with even more flavor and better freshness. 

Best of all, this huge blueberry muffin recipe is primarily made with pantry staples and takes just 15 minutes of prep. There’s no fancy equipment, no complicated steps—just classic ingredients doing what they do best.

Perfect with coffee, lovely on a brunch board, and ideal for birthdays, school mornings, and holiday breakfasts, these giant muffins are perfect anytime you to bring softball-sized bakery magic straight to your kitchen. 

Why you’ll love this recipe

TL;DR? Here’s why you’ll love these giant blueberry muffins:

  • Moist, Tender Crumb. A combination of butter, yogurt, and oil ensures each giant muffin is beautifully soft and fluffy inside with a golden exterior and rich bakery-style flavor.
  • Overflowing with Blueberries. Every single bite is packed with plenty of juicy bursts of berries. You can’t fit any more blueberries into the batter, I literally tried.
  • Jumbo Muffins with Tall Bakery-Style Tops. Higher oven temperature at the start of baking helps the muffins rise tall with those signature domed tops.
  • Dead Ringer For Costco Muffins. I agonized over this recipe for huge blueberry muffins until it was juuuuuust right. 
  • Quick and Easy. With just 15 minutes of prep and 30 minutes in the oven, you’ll have a platter full of big blueberry muffins—fresh from the oven.
  • Made With Basic Ingredients. Aside from blueberries and Greek yogurt, everything you’ll need is likely already on hand. (Curious what I’ve got in my pantry? Checkout this article Stocking Kitchen Cabinets For Easy Home Cooking.
  • Customizable, Any-Season Recipe. Use frozen blueberries in the winter and fresh ones in the summer. Try adding lemon zest, tossing in white chocolate chips, sprinkling with cinnamon sugar, using a mix of berries. Regardless of how you make them, they’re perfect year round and universally loved.

If you love bakery muffins as much as we do, be sure to try these perfectly delicious recipes next: Cinnamon Sugar Donut Muffins and Double Chocolate Chip Muffins.

Overhead photo of raw muffin batter with whole blueberries and mashed blueberries in a large glass bowl.

Ingredients for big blueberry muffins

Perhaps the best part of this Costco blueberry muffins recipe is that you primarily need pantry staples. Here’s what to grab: 

  • Blueberries. The star ingredient in these huge blueberry muffins—fresh blueberries will lend the brightest pop of flavor, but frozen blueberries work too, just don’t thaw them and toss in flour to prevent sinking.
  • All-Purpose Flour. Provides structure for these large blueberry muffins. Be sure to spoon and level for accuracy
  • Leavening Agents. A combination of baking powder and baking soda gives the batter a lift, creating a light, fluffy crumb 
  • Kosher Salt. Enhances all the flavors and makes your large muffins taste even sweeter.
  • Unsalted Butter. Lends richness for that classic bakery flavor.
  • Granulated White Sugar. Sweetens the batter and helps create those golden muffin tops. 
  • Large Eggs. Binds the muffin batter, lends moisture and richness. 
  • Greek Yogurt. Keeps the muffin crumb soft and tender, plus lends a slightly tangy flavor. 
  • Neutral Oil. Ensures your blueberry muffins turn out ultra moist and beautifully tender.
  • Pure Vanilla Extract or Paste. For a whisper of inviting warmth.
  • Optional—Cinnamon and Ground Ginger. While optional, I recommend adding ground cinnamon and ground ginger to the giant blueberry muffin batter. It’s one of those secret ingredients that takes these bakery style muffins from ho-hum to OH-YUM!

Recipe variations

There are plenty of ways to make this bakery huge blueberry muffins recipe your own! Below are a few ideas to inspire:

  • Standard Blueberry Muffin Recipe: You can easily transform this giant blueberry muffin recipe into a standard one by using a regular muffin pan. I’ve included baking instructions for you in the notes section of the recipe card below. 
  • Jumbo Blueberry Lemon Muffins: Zest a lemon or two and fold the zest into the muffin batter when you add the berries for zippy twist.
  • Giant Streusel Topped Muffins: If you’ve been around this site for any length of time, then you already KNOW my love of all things cinnamon and crumb topped. Spoon a little streusel over the raw muffin batter before baking for a sweeter variation. 
  • Big Blueberry White Chocolate Muffins: Fold in white chocolate baking chips or white chocolate chunks into the batter for a little chocolatey appeal.
  • Large Almond Berry Muffins: Use a combination of fresh berries, like raspberries, strawberries, blackberries, and blueberries. Then, swap the vanilla out and use nutty almond extract instead. And, finally sprinkle sliced almonds over the top of the Costco blueberry muffins batter before baking.
Overhead photo of six raw blueberry muffins in a jumbo muffin pan (before baking).

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use frozen blueberries instead of fresh?

Sure! However, for the best flavor, texture, and results you’ll want to use fresh blueberries.

Why? This Costco blueberry muffin recipe uses the berries in TWO ways—whole berries and a mashed puree of blueberries. This ensures the most blueberry flavor in every single bite. However, if you’re using frozen berries, you won’t be able to mash them into a puree. Which is fine, it’s just something to be aware of.

But, if you still want to use frozen blueberries to make these muffins, you can. Just rinse the frozen berries several times in cold water before patting them dry with paper towels. Then, toss the whole berries in a little flour before proceeding with the bakery style blueberry muffins recipe.

If blueberries are on sale at the grocery store, grab extra and put them to good use here: lemon blueberry bars and blueberry ricotta toast.

Why did my blueberries sinking to the bottom of my muffins?

In short: gravity! Blueberries tend to sink when the muffin batter is too thin or when using frozen berries. This bakery style blueberry muffins recipe solves that sinking berry problem three separate ways: by using fresh berries, mashing some of them, and ensuring the giant blueberry muffin batter is thick:

  • Use Fresh Blueberries. Frozen berries are heavier than fresh, thus they sink to the bottom of your baked muffin.
  • Mash Some of the Berries. Mashing some of the fresh blueberries into a juicy puree ensures they get distributed evenly amongst the baked muffins.
  • Thick Batter. A thick muffin batter helps suspend the berries evenly in the baked good.

How do I get tall muffin tops?

To achieve that classic bakery style muffin dome, you’ll need to use enough leavening and fill the muffin tins all the way to the top with batter. Also, be sure to start baking the muffins at an initially high temperature—this creates steam which helps the huge blueberry muffins rise rapidly and form that domed top.

Can I make this Costco blueberry muffin recipe dairy free?

Sure—just use a lactose-free Greek yogurt brand to make this jumbo muffin recipe dairy free.

Can I make these in a regular muffin pan?

Yes, you absolutely can. You’ll need to adjust the baking time; however, I included instructions in the Costco blueberry muffins card below for both regular and big blueberry muffins.

How do I keep jumbo muffins moist?

To keep the blueberry muffins moist, make sure you don’t over-bake them. And, be sure to cool and store them properly after baking.

Overhead photo of four jumbo muffins with blueberries on a wood serving board.

Professional chef expert tips for perfect results every time

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Use Fresh Blueberries. You’ll want to use fresh berries for the best flavor and texture. However, you can use frozen blueberries—although, you won’t be able to mash them. Instead, just rinse the frozen berries several times in cold water, pat them dry with paper towels, and then toss the whole berries in a little flour to prevent them from sinking to the bottom of the muffins.
  • Room Temperature Butter. Ice cold butter is very difficult to work with. I leave mine out overnight, but you can simply remove it from the fridge about an hour before starting this huge blueberry muffins recipe.
  • Do Not Overmix Batter. While this seems obvious enough, be sure you mix the muffin batter until the ingredients are *just* combined. Over-mixing will lead to tough, dense muffins. 
  • Fill Muffin Cups Generously. We’re making GIANT blueberry muffins here. For bakery style muffins, you’ll need to fill the muffin tins up generously—past the top of the tin.
  • Start Hot, Then Lower Temperature. Baking your big blueberry muffins at a higher temperature initially helps the muffins rise quickly and form that coveted domed top. Just be sure to reduce the oven temperature after 5 minutes, because you don’t want to burn the muffins.
  • Don’t Overbake. Be sure to keep a close eye on the muffins towards the end of the baking time to avoid over-baking them. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. 
  • Cool Properly. Allow the jumbo blueberry muffins to cool properly in the pan for 15 minutes (large muffins) or 5 minutes (standard muffins).
Overhead photo of a blueberry jumbo muffin topped with coarse sparkling sugar.

Serving large blueberry muffins

  • With a Cup of Coffee, Tea, or Cocoa: Enjoy them alongside a steaming cup of coffee, breakfast tea, hot cocoa, or white cocoa for a delightful breakfast or mid-morning treat.
  • As a Grab-and-Go Snack: Grab one of these bakery-style giant blueberry muffins on your way out the door for a quick and satisfying snack on the go.
  • Family Brunch: Serve these jumbo muffins alongside other brunch favorites like sausage egg casserole a for a delicious spread.
  • Hosting Brunch: Serve these jumbo blueberry muffins alongside your favorite classic egg dishes, like breakfast egg bites, a carafe or two of flavored mimosas.
  • At a Potluck or Picnic: Bring a batch of these big berry muffins to a potluck or picnic as a convenient and crowd-pleasing dessert option.

Unique serving suggestion

  • As a Dessert Base: Split the giant muffins in half horizontally and toast them lightly in the oven. Top them with a scoop of blueberry ice cream and a drizzle of warm no pectin blueberry jam for a decadent dessert.
  • In a Breakfast Parfait: Cube or crumble the huge muffins and layer them in a glass with Greek yogurt and fresh berries for a delightful breakfast parfait.
  • Stuffed with Cream Cheese: Cut a slit in the top of each big muffin and fill it with a dollop of sweetened whipped cream cheese for an indulgent twist.
  • Toasted and Drizzled with Lemon Glaze: Make a tangy lemon glaze made from powdered sugar and lemon juice for an extra burst of flavor. Then warm the muffins in the toaster and drizzle them with the glaze for an extra burst of decadent flavor.

Storing leftovers

Leftover muffins? Well, that’s my favorite part. Be sure to allow the huge blueberry muffins to cool completely on a wire rack before storing according to the instructions below:

  • Room Temperature Storage: Transfer the cooled bakery style jumbo blueberry muffins to an airtight container or a sealable plastic bag. Then store at room temperature for 1 to 2 days. (Note: The Greek yogurt in the muffins can cause them to spoil more quickly if left at room temperature for too long.)
  • Refrigerator Storage: Transfer the giant blueberry muffins to an airtight container and store in the fridge for up to a week.
  • Freezing Instructions: Wrap each muffin individually in plastic wrap, transfer to a freezer-safe resealable bag, and store in the freezer for up to 3 months.
  • Reheating Instructions: When you’re ready to enjoy the muffins, you can either microwave them for a few seconds or place them in a 300°F oven for a few minutes to warm them through.
Overhead photo of the inside of half a giant blueberry muffin, showcasing the blueberries inside.

Beautifully BIG with golden tops, soft-fluffy centers, and plenty of juicy pops of berries in every bite, this Costco style big blueberry muffin recipe delivers that iconic bakery taste right to your kitchen. With simple ingredients, foolproof instructions, and clear techniques, these huge muffins are easy to love and guaranteed to impress anyone lucky enough to snag one.

Perfect for breakfast, snacks, or just-because, these jumbo blueberry muffins are sure to make your day a little sweeter and a lot more flavorful. I hope you bake a batch—but, don’t forget to come back and let me know how it went over the comments below. I truly love cheering you on in the kitchen!

Cheers, friends, to jumbo bites of happiness,

Cheyanne

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More muffin recipes with fruit!

Overhead photo of the soft and tender inside of a jumbo blueberry muffin.

Jumbo Blueberry Muffins

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 jumbo muffins
Print Recipe Pin Recipe
Sky-high, perfectly fluffy, bursting with sweet-tart berries, and adorned with sparkling sugar, this Jumbo Blueberry Muffin recipe delivers BIG bakery-style magic in every bite. Think: golden edges, a soft-buttery crumb, iconic domed tops, and plenty of juicy blueberries—it's everything you love about those iconic giant Costco‑style muffins: big flavor, big texture, and big satisfaction. 

Equipment

  • 1 Jumbo Muffin Pan (for baking blueberry muffins)
  • 1 Small mixing bowl (for mashing blueberries)
  • 2 Large Mixing Bowls (for making the muffin batter)
  • 1 Stand Mixer OR Handheld Mixer (for mixing the muffin batter)

Ingredients 

  • 2 ¾ Cups Fresh Blueberries – rinsed and patted dry; DIVIDED (399 grams); plus more for garnishing tops
  • 2 ¾ Cups All Purpose Flour – spooned and leveled (345 grams)
  • 3 tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Kosher Salt
  • 8 TBS Unsalted Butter – at room temperature (1/2 cup or 1 stick)
  • 1 ½ Cups Granulated Sugar (300 grams)
  • 3 Large Eggs – at room temperature
  • ¾ Cup Plain Greek Yogurt – leveled (183 grams) (sub: sour cream)
  • 2 TBS + 2 tsp Vegetable Oil
  • 1 ½ tsp Pure Vanilla Extract (6 grams)
  • OPTIONAL: 1/2 tsp Ground Cinnamon
  • OPTIONAL: 1/4 tsp Ground Ginger
  • OPTIONAL: to taste Coarse Sanding Sugar or Sparkling Sugar – for topping muffins

Instructions

  • Preheat Oven and Prep Muffin Tin: Arrange the oven rack to the middle position and preheat the oven to 425-degrees Fahrenheit.
    Line a jumbo 12-count muffin pan with eight paper liners and fill the remaining empty muffin tins halfway with water.
    (Tip: If you are making jumbo muffins, you must use paper muffin liners. Each baked blueberry muffin will weigh about 6.5 to 7 ounces. These are BIG and heavy muffins, if you don’t use the paper liners, you will not be able to get the muffins out of the pan. If making standard muffins, you can just grease the muffin pan with non-stick baking spray or butter.)
  • Mash Some of the Blueberries: Add 1 1/4 cup (182 grams) of blueberries to a small bowl and use a potato masher or fork to mash the berries. Once mashed, set the berries aside.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt, as well as the cinnamon and ginger if using, until well combined.
    Make a well in the center of the flour mixture and then set the bowl aside.
  • Cream Butter and Sugar: In a large bowl with a handheld mixer or the bowl of a stand mixer, beat the butter with the sugar on medium-high until well creamed, about 3-4 minutes.
  • Add Eggs One at a Time: To the bowl with the butter and sugar, add one eggs and beat on medium speed until fully combined. Stop and use a rubber spatula to scrape the bottom and the sides of the bowl.
    Repeat the process with the remaining two eggs, beating between each addition. Stop and scrape the bowl before proceeding to the next step.
  • Add Yogurt, Oil, and Vanilla: Add all the Greek yogurt, oil, and vanilla to the bowl and beat on medium until combined. The mixture should be pale yellow in color
  • Add Wet Ingredients to Dry: Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula or wooden spoon to fold the muffin batter until it ALMOST combined. The batter should be thick.
  • Fold in the Blueberries: Add the mashed blueberries and the whole blueberries to the muffin batter. Use your spatula or wooden spoon to fold until the berries are JUST distributed and combined.
  • Fill Muffin Tins: Divide the muffin batter between the jumbo muffin tins, filling each cup up ALL THE WAY UP to the top of the muffin tin, slightly heaping the mixture.
    (Note 1: If you’d like your muffins to have a pretty aesthetic, press a few whole berries into the tops of each muffin before baking.)
    (Note 2: If you’d like a sparkly muffin top, sprinkle the optional coarse sanding sugar or sprinkling sugar over the top of each raw muffin.)
  • Bake Blueberry Muffins: Place the jumbo muffins in the oven preheated to 435-degrees and bake for 5 minutes. Keeping the oven door closed, lower the oven temperature to 350-degrees. Then continue to bake the muffins for 28-34 minutes, or until the tops are lightly golden in color and a toothpick comes out clean when inserted into the center of a muffin.
    (Note: If the top of your muffins are golden brown to your liking before the muffins are done baking through, tent the top lightly with aluminum foil.)
  • Cool: Remove the bakery muffins from the oven and place the muffin tin on a wire rack. Let the large muffins cool in the pan for 8 – 10 minutes. Then, remove the muffins from their tins and let cool completely on the wire rack.
  • Serve and Enjoy: Eat jumbo blueberry muffins plain or break open and smear with honey butter or cinnamon butter. Enjoy!

Notes

  • Standard Muffin Instructions: Bake at 425-degrees for 5 minutes, then leaving the oven door closed, lower the temperature to 350-degrees and continue to bake the muffins for 12-15 minutes. Cool muffins in the pan for 5 minutes and then remove to cool completely on a wire rack.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 7 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 600kcal    Carbohydrates: 89g    Protein: 11g    Fat: 23g    Saturated Fat: 10g    Polyunsaturated Fat: 5g    Monounsaturated Fat: 6g    Trans Fat: 1g    Cholesterol: 116mg    Sodium: 334mg    Potassium: 299mg    Fiber: 3g    Sugar: 49g    Vitamin A: 556IU    Vitamin C: 5mg    Calcium: 129mg    Iron: 3mg
Course: Breakfast, Snack
Cuisine: American

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