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Discover the ultimate Jumbo Blueberry Muffin recipe! 🎉 These giant bakery style muffins are loaded to the brim with juicy blueberries in a deliciously sweet and tender-crumbed package. Adorned with sparkling sugar, these Costco-inspired giant muffins are the perfect way to start any day.

Overhead photo of two halves of a bakery style blueberry muffin.

Table of Contents

About these bakery style blueberry muffins

Before we moved to our current house, I used to frequent Costco. Now it’s over an hour away! 😢 And of all the many cost-saving, oversized things I loved, their giant blueberry muffins were always my favorite. As such, I’ve spent—no joke—a full year trying to nail a copycat recipe, and y’all? I’ve finally cracked the code.

Perfectly sweet, soft, lightly spiced, and with a crunchy sugar topping that’ll make you go gaga. Enough juicy blueberries that you’ll get some in every bite. And did I mention that these bakery-style blueberry muffins are ginormous? Costco would be so proud.

This huge blueberry muffin recipe is simply made with primarily pantry staples and takes just 15 minutes of prep. As a 2-person household, I designed it to make a more reasonable 8 muffins instead of 12—I call it the baker’s half dozen. And, since it’s my birthday, I get 4 of these fluffy bad boys and my family can split the other 4. The way I see it, they’re lucky I’m sharing them at all!  😂🤷‍♀️

So if you, too, have a hankering for fluffy blueberry muffins that are softball-sized wonders of deliciousness, I dedicate this one to you.

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. Or these savory muffin recipes: Stuffing Breakfast Muffins and Breakfast Egg Muffin Bites.

Why you’ll love this recipe

  • Quick & Easy – With just 15 minutes of prep and 30 minutes in the oven, you’ll have a platter full of big blueberry muffins ready to stuff your face with. It’ll be the best 45 minutes you ever spent! 😋
  • Dead Ringer For Costco – I agonized over this recipe for huge blueberry muffins until it was juuuuuust right. I promise—it tastes exactly like Costco’s beloved bakery jumbo blueberry muffins.
  • Made With Simple Ingredients – Aside from eggs, blueberries, butter, and Greek yogurt, everything you’ll need is likely already in your pantry. (Curious what I’ve got in my kitchen? Checkout this article on Stocking Kitchen Cabinets For Easy Home Cooking.
Overhead photo of raw muffin batter with whole blueberries and mashed blueberries in a large glass mixing bowl.

Ingredients for jumbo blueberry muffins

Aside from the taste, perhaps the best part of this recipe for large blueberry muffins is that you primarily only need pantry staples. Here’s what to grab:

  • Blueberries: I prefer to use fresh blueberries when they’re in season. But you can use frozen berries to make huge blueberry muffins, just don’t thaw them prior.
  • Flour: All-purpose flour provides structure. Be sure you are correctly measuring your flour by scooping the flour into the measuring cup and then leveling it off. Never dip the measuring cup into the flour container when measuring.
  • Raising Agents: You need both baking powder and baking soda to get the light, fluffy crumb we’re after. 
  • Kosher Salt: Adding a bit of salt helps make your large muffins taste even sweeter.
  • Unsalted Butter: If you only have salted, just cut back on how much kosher salt you add. You’re also welcome to swap in vegan butter if you need.
  • Sugar: Good ole’ granulated white sugar provides sweetness.
  • Eggs: I use large eggs. If you’re using liquid eggs, you’ll need about ¼ cup per egg.
  • Yogurt: Be sure to use full-fat Greek yogurt for the tenderest crumb.
  • Oil: A few tablespoons of vegetable oil ensures these blueberry muffins remain ultra moist.
  • Vanilla: For a whisper of aromatic warmth.
  • Spices: While optional, I recommend adding ground cinnamon and ground ginger to the muffin batter. It’s one of those secret ingredients that takes these bakery style blueberry muffins from ho-hum to OH-YUM!

Recipe variations

Looking to play around in the kitchen? There are plenty of ways to make this bakery huge blueberry muffins recipe your own! Here’s a few ideas to help inspire:

  • Standard Blueberry Muffin Recipe: You can easily transform this giant blueberry muffin recipe into a standard one by using a regular muffin pan. There’s baking instructions for you in the notes section of the recipe card.
  • Blueberry Lemon Muffins: If you love zippy lemon with tangy blueberries, this is the combination for you! Zest a lemon or two and fold the lemon zest into the muffin batter when you add the berries.
  • Streusel Topped Muffins: If you’ve been around here for any length of time, then you already KNOW my obsession with all things cinnamon and crumb topping. Top the raw muffin batter with streusel before baking.
  • Blueberry White Chocolate Muffins: Looking for a little chocolatey appeal? Fold in white baking chips or white chocolate chunks.
  • Almond Berry Muffins: Use a combination of fresh berries, like raspberries, strawberries, and blackberries. Then, swap the vanilla for savory, nutty almond extract. And sprinkle sliced almonds over the top of the muffin batter before baking.

If you need to make conversions, check out this Free Conversion Chart for Baking. And, if you’re wanting to make ingredient swaps, be sure to read this Ingredient Substitutions: Save Your Recipe with Smart Food Substitutes.

Overhead photo of six raw giant blueberry muffins in a 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! 

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

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 ways:

  • Fresh Blueberries. Frozen berries are heavier than fresh, thus they sink to the bottom of your baked muffin. Simply use fresh blueberries or toss your frozen berries with flour to prevent sinking.
  • Mash Some of the Berries. You will be mashing over a cup of fresh blueberries into a juicy puree. These mashed berries get distributed evenly amongst the baked muffins, ensuring blueberry flavor in every giant muffin bite.
  • Thick Batter. This muffin batter is thick which helps suspend the berries evenly in the batter.

Can I use frozen blueberries instead of fresh ones?

Sure! However, for the best flavor, texture, and results you’ll want to use fresh blueberries. Why? This blueberry muffin recipe uses blueberries in TWO ways – whole berries and a mashed puree of blueberries. This ensures the most blueberry flavor in every bite. However, if you’re using frozen berries, you won’t be able to mash them into a puree. Which is fine, just something to be aware of.

Using frozen berries? Rinse the frozen blueberries 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.

How do I get that bakery-style domed top?

To achieve that classic bakery style muffin dome, fill the muffin tins all the way to the top with batter.

Additionally, starting with a higher baking temperature (425-degrees) for the first 5 minutes, then lowering it to 350°F, helps create steam quickly which helps the huge blueberry muffins to rise rapidly and form the domed top.

How can I make dry muffins more moist?

This recipe incorporates Greek yogurt and vegetable oil to ensure the giant blueberry muffins are perfectly moist. However, you’ll also need to measure your flour properly and avoid over-mixing the batter as that will lead to dry muffins.

Overhead photo of six bakery muffins with blueberries on a wood serving board.

How to make big blueberry muffins

  1. Mash Some of the Blueberries: Add 1 cup of blueberries to a small bowl and use a potato masher or fork to mash the berries.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, and ginger. Make a well in the center of the dry ingredients and then set the bowl aside.
  3. 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.
  4. Add Eggs: Add the eggs, one at a time, beating between each addition.
  5. Add Yogurt, Oil, and Vanilla: Add the Greek yogurt, oil, and vanilla to the bowl and beat on medium until combined.
  6. Add Wet Ingredients to Dry: Pour the wet ingredients into the well of the dry ingredients. Then, use a rubber spatula or wooden spoon to fold the muffin batter until it ALMOST combined.
  7. Fold in the Blueberries: Add the mashed blueberries and the whole blueberries to the muffin batter. Then, use your spatula or wooden spoon to fold until the berries are JUST distributed and combined.
  8. Fill Muffin Tins: Divide the muffin batter between the muffin tins, filling each cup up ALL THE WAY UP to the top of the muffin tin, slightly heaping the mixture.
  9. Bake Blueberry Muffins: Place the giant blueberry muffins into a 425-degree oven and bake for 5 minutes. Keeping the oven door closed, lower the oven temperature to 350-degrees and continue to bake the muffins for 30-36 minutes, or a toothpick comes out clean.
  10. Cool: Remove the muffins from the oven and place the muffin tin on a wire rack. Let the large muffins cool in the pan for 12-15 minutes. Then, remove the huge blueberry muffins from their tins and let cool completely on the wire rack.

Expert tips for the best success!

  • Use Fresh Blueberries. You’ll want to use fresh blueberries for the best flavor and texture. But, if fresh ones aren’t available, you can use frozen blueberries; however, you won’t be able to mash them. Instead, just rinse the frozen berries several times in cold water, pat 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, so be sure your butter is at room temperature. I leave mine out overnight, but you can simply remove it from the fridge an hour or so before starting to make 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 with a Hot Oven, Lower Temperature. Baking your 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 burnt muffins.
  • Don’t Overbake Muffins. Be sure to keep a close eye on the big blueberry 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 muffins to cool properly in the pan for 15 minutes (jumbo muffins) or 5 minutes (standard muffins).
Overhead photo of two large blueberry muffins with coarse sparkling sugar on a wood serving board.

Serving large blueberry muffins

Traditional serving suggestions

  • With a Cup of Coffee, Tea, or Cocoa: Enjoy these bakery-style giant blueberry muffins 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 muffins on your way out the door for a quick and satisfying snack on the run.
  • Family Brunch: Serve these jumbo blueberry muffins alongside other brunch favorites like sausage egg casserole, candy bacon, and French toast sticks for a delicious spread.
  • 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 ideas

  • 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 whipped Greek yogurt and fresh macerated 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.
  • Hosting Brunch: Serve these jumbo blueberry muffins alongside your favorite classic egg dishes, like avocado scrambled eggs on toast, a carafe or two of flavored mimosas, and lemon blueberry bars for a sweet and savory brunch combination everyone will love.

Storing leftovers

Leftover muffins? Well, that’s my favorite part. Be sure to follow the below steps to properly store your bakery style jumbo blueberry muffins made with Greek yogurt:

  • Cool Completely: Allow the huge blueberry muffins to cool completely on a wire rack before storing them. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
  • Use an Airtight Container: Transfer the cooled muffins to an airtight container or a sealable plastic bag. Ensure that the container is large enough to accommodate the size of the muffins without squishing them or stacking them.
  • Refrigerate: While you can store these big blueberry muffins at room temperature for a day or two, it’s best to refrigerate them if you want to keep them fresh for longer – up to a week. The Greek yogurt in the muffins can cause them to spoil more quickly if left at room temperature for too long.
  • Label and Date: Consider labeling the container with the date of baking to help you keep track of freshness.
  • Reheating: When you’re ready to enjoy the muffins, you can either microwave them for a few seconds to warm them up or place them in a preheated oven at a low temperature for a few minutes.
Overhead photo of the inside of a half of large blueberry muffin made with whole fresh blueberries and mashed blueberries.

And there you have it, the berry best Jumbo Blueberry Muffins outside of Costco. Next time you’re blue, berry your doubts, and get baking these bad boys! Perfect for breakfast, snacks, or just-because—these huge muffins are sure to make your day a little sweeter and a lot more flavorful. Bake, share, devour, and repeat, because life’s too short not to enjoy a jumbo bite of happiness!

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More muffin recipes with fruit!

Overhead photo of six jumbo blueberry muffins on a wood serving board with one muffin torn in half to reveal the fluffy, tender interior.

Jumbo Blueberry Muffins Recipe: Bakery Style Delights!

Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 jumbo muffins
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Discover the ultimate Jumbo Blueberry Muffin recipe! 🎉 These giant bakery style muffins are loaded to the brim with juicy blueberries in a deliciously sweet and tender-crumbed package. Adorned with sparkling sugar, these Costco-inspired giant muffins are the perfect way to start any day.

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)
  • 1 Whisk (for mixing the muffin batter)
  • 1 Rubber Spatula (for mixing the muffin batter)

Ingredients 

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 seven 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 28-365 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! 
Nutritional information is provided as a courtesy and 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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