Costco’s blueberry muffins are famous for their massive size, tender crumb, and juicy berries in every bite. This homemade version captures all that bakery-style goodness, but you get to enjoy them fresh from your oven.
Whether you’re baking for breakfast, brunch, or a snack, these muffins make every occasion feel a little more special. They store well and can even be frozen for a grab-and-go treat.
Why You’ll Love This Recipe
These muffins have a soft, tender crumb and a bakery-style dome that looks as good as it tastes. The flavor is rich yet fresh, with bursts of sweet blueberry in every bite.
The batter comes together quickly, so you can have a batch ready in under an hour. Best of all, you can customize them with lemon zest, streusel topping, or other berries to make them your own.
What You’ll Need
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries (plus extra for topping)
- 1 tablespoon flour (for coating blueberries)
Pro Tips
- Toss blueberries in flour before adding them to the batter to prevent sinking.
- For bakery-style domes, start with a high oven temperature, then lower it after 5 minutes.
- Don’t overmix—stir the batter gently to keep muffins light and fluffy.
- Use frozen blueberries straight from the freezer to avoid streaking the batter.
- Let muffins cool for at least 10 minutes before removing them from the pan.
Tools You’ll Need
- Jumbo muffin tin (6-cup) or standard muffin tin (12-cup)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Substitutions & Variations
- Buttermilk: Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
- Blueberries: Swap in raspberries, blackberries, or chopped strawberries.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Citrus twist: Add 1 tablespoon lemon or orange zest.
- Topping: Sprinkle coarse sugar or crumb topping before baking.
Make-Ahead Tips
Bake muffins, cool completely, and store in an airtight container at room temperature for up to 3 days.
They freeze beautifully—wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Step-by-Step Instructions
1. Preheat the Oven
Set oven to 425°F. Line muffin tin with paper liners or grease well.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Coat the Blueberries
Toss blueberries with 1 tablespoon flour to prevent sinking. Set aside.
4. Combine Wet Ingredients
In a large bowl, whisk sugar, melted butter, buttermilk, eggs, and vanilla until smooth.
5. Add Dry to Wet
Gently fold dry ingredients into the wet ingredients until just combined. Avoid overmixing.
6. Fold in Blueberries
Gently stir in the coated blueberries, reserving a few for topping.
7. Fill the Muffin Cups
Divide batter evenly among muffin cups, filling almost to the top.
8. Top with Extra Berries
Press a few reserved blueberries onto the top of each muffin for a bakery look.
9. Bake at High Heat
Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and bake 20–22 minutes for jumbo muffins or 15–18 minutes for regular.
10. Check for Doneness
Muffins are ready when a toothpick inserted in the center comes out clean.
11. Cool and Serve
Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
Serving Suggestions
Serve warm with a pat of butter for a classic touch. Pair with coffee, tea, or a smoothie for a balanced breakfast.
For a brunch spread, offer alongside scrambled eggs, fresh fruit, and yogurt parfaits. These muffins also make great lunchbox treats.
Leftovers & Storage
Store cooled muffins at room temperature in an airtight container for up to 3 days. Refrigerating can dry them out, so freezing is best for longer storage.
To reheat, warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes.
Nutrition & Benefits
Blueberries are high in antioxidants, vitamin C, and fiber, making these muffins a tasty way to get some added nutrition. Buttermilk contributes a slight tang and helps keep the crumb tender.
Homemade muffins also mean you can control the sugar, portion size, and quality of ingredients.
Recipe FAQs
1. Can I use frozen blueberries?
Yes, add them straight from the freezer to prevent color bleeding.
2. Why start baking at high heat?
It gives the muffins a quick rise and helps create domed tops.
3. Can I make mini muffins?
Yes, bake at 375°F for 10–12 minutes.
4. Do I need to thaw frozen berries first?
No, keep them frozen to avoid excess moisture in the batter.
5. Can I double the recipe?
Yes, but bake in separate batches for best results.
Bringing Bakery Magic Home
This Costco-inspired blueberry muffin recipe brings bakery-quality treats into your own kitchen. They’re big, fluffy, and bursting with blueberries—exactly how a muffin should be.
Fresh from the oven, they rival anything you’ll find at the store. Once you’ve tried them, you may never go back to store-bought again.
