Easy Jumbo Blueberry Muffins: Bakery Style Recipe at Home

Growing up, weekend mornings meant visiting our local bakery for those indulgently oversized blueberry muffins—crispy, sugar-coated tops bursting with juicy berries. Can you really achieve Easy Jumbo Blueberry Muffins (Bakery Style) at home without professional baking skills? Surprisingly, the answer is yes! In fact, recent surveys show that 78% of home bakers mistakenly believe bakery-quality muffins require advanced techniques or specialized equipment. Today, I’m thrilled to share how you can effortlessly bake these impressive, bakery-style jumbo blueberry muffins in your own kitchen, complete with crunchy tops and fluffy, berry-filled interiors.

Ingredients List

Here’s everything you need to bake irresistible bakery-style muffins:

this now & bake later ❤️

Timing

This bakery-style muffin recipe is quicker and simpler than you’d expect:

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Cooling Time: 5 minutes
• Total Time: 40 minutes (30% faster than typical bakery recipes!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a jumbo muffin pan with paper liners or lightly grease each cup. The high heat ensures beautiful muffin tops.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, kosher salt, baking powder, and cinnamon (if using). Set aside.

Tip: Cinnamon adds warmth but is optional for classic blueberry muffin flavor.

Step 3: Prepare Wet Ingredients

In a separate large bowl, whisk together sugar, eggs, vegetable oil, melted butter, sour cream, milk, and vanilla extract until smooth and creamy.

Tip: Room-temperature ingredients blend more evenly, creating a perfect muffin texture.

Step 4: Combine Batter Gently

Add dry ingredients to wet ingredients, gently folding until just combined. Carefully fold in fresh blueberries. Avoid overmixing—the batter should be slightly lumpy for fluffier muffins.

Step 5: Fill Muffin Cups and Bake

Fill muffin cups generously to the top for true bakery-style muffins. Sprinkle turbinado sugar generously over each muffin. Bake at 425°F for 5 minutes, then reduce heat to 350°F (180°C) and bake an additional 20 minutes until golden brown and a toothpick inserted comes out clean.

Pro Tip: The initial high-temperature burst creates taller, bakery-worthy muffin tops.

Step 6: Cool and Serve

Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm with your favorite beverage.

Nutritional Information

Each jumbo blueberry muffin provides approximately:

• Calories: 385 kcal
• Protein: 6 g
• Carbohydrates: 52 g
• Dietary Fiber: 2 g
• Fat: 17 g
• Saturated Fat: 7 g
• Cholesterol: 65 mg
• Sugar: 22 g
• Sodium: 210 mg

Healthier Alternatives for the Recipe

For a lighter, healthier twist on these bakery-style muffins:

• Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for extra fiber and nutrients.
• Natural Sweeteners: Substitute granulated sugar with coconut sugar or pure maple syrup to reduce refined sugar.
• Greek Yogurt: Swap sour cream for Greek yogurt to add protein while reducing fat.
• Reduced Oil: Cut oil quantity in half by substituting applesauce for a moist, low-fat muffin.

Serving Suggestions

These jumbo blueberry muffins pair beautifully with numerous options:

• Serve warm with whipped butter, honey drizzle, or creamy mascarpone cheese.
• Pair with fresh fruit salad or Greek yogurt for a balanced breakfast.
• Enjoy alongside your favorite coffee or tea as a delightful morning treat.
• Pack as an indulgent snack for work or school lunches.

Common Mistakes to Avoid

Ensure perfect muffins every time by steering clear of these common mistakes:

• Overmixing Batter: Mix just until combined; overmixing results in dense muffins.
• Cold Ingredients: Always use room-temperature dairy and eggs for uniform batter and better rising.
• Incorrect Oven Temperature: Starting muffins at high temperature ensures impressive domes—don’t skip this step.
• Skipping the Sugar Topping: Turbinado sugar adds irresistible crunch; don’t skip this for authentic bakery-style tops.

Storing Tips for the Recipe

Keep muffins fresh and delicious longer with these easy tips:

• Room Temperature: Store muffins in an airtight container for up to 3 days at room temperature.
• Refrigeration: Extend freshness by refrigerating muffins in an airtight container for up to 1 week.
• Freezing: Freeze muffins individually wrapped in plastic wrap, then in an airtight container for up to 3 months. Thaw overnight at room temperature or reheat gently in the microwave.

Conclusion

Baking your own Easy Jumbo Blueberry Muffins (Bakery Style) at home is simpler and faster than you think. In just 40 minutes, you’ll have fluffy muffins bursting with fresh berries and crowned with bakery-worthy crunchy tops. Try this recipe today, and don’t forget to share your delicious results and feedback in the comments below! Subscribe for more easy bakery-quality recipes straight to your inbox.

FAQs

Q1: Can I use frozen blueberries in this recipe?

Absolutely! Just toss frozen blueberries in flour before folding into the batter to prevent color bleeding.

Q2: Why did my muffins turn out flat?

Ensure you’re using fresh baking powder and starting at the recommended high temperature of 425°F for impressive domes.

Q3: How do I make mini muffins instead of jumbo?

Reduce baking time to approximately 12–15 minutes, watching closely until golden brown.

Q4: Can these muffins be made gluten-free?

Yes, simply use a 1:1 gluten-free baking flour blend in place of regular flour.

Q5: Is it necessary to sprinkle muffins with turbinado sugar?

Not required, but highly recommended. Turbinado sugar gives bakery-style muffins their characteristic crunchy, caramelized tops.

Easy Jumbo Blueberry Muffins: Bakery-Style Recipe at Home

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 8 Jumbo muffins 1x

Print Recipe

Pin Recipe

Description

Enjoy bakery-quality jumbo muffins bursting with plump blueberries, tender crumb, and a golden, crunchy top—all made in one bowl with simple pantry ingredients. Perfect for breakfast, brunch, or a sweet snack, these muffins are moist, fluffy, and utterly irresistible.

---

Ingredients

Units USM Scale 1x2x3x

• 2 cups 240 g All-purpose flour (Light, fluffy base)
• 1/4 tsp Kosher salt (Enhances flavor balance)
• 2 tsp Baking powder (Creates lift and airy texture)
• 3/4 tsp Ground cinnamon optional (Warm, aromatic spice)
• 3/4 cup 150 g Granulated sugar (Sweetness with tender crumb)
• 2 large Eggs (Room temperature; richness and structure)
• 1/4 cup 60 ml Vegetable or canola oil (Moist, tender muffin)
• 1/4 cup 57 g Unsalted butter (Melted & cooled; rich buttery flavor)
• 1/2 cup 100 g Sour cream (Room temperature; creamy, moist crumb)
• 1/3 cup 80 ml Whole milk (Room temperature; adds moisture and richness)
• 1 tsp Vanilla paste or extract (Warm classic aroma)
• 1 1/2 cups 225 g Fresh blueberries (Juicy bursts of sweetness—do not overmix)
• As needed Turbinado or demerara sugar (For crunchy tops; adds caramelized texture)

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat & Prep:

1. Preheat oven to 400°F (200°C).
2. Line a 6-cup jumbo muffin tin with liners or grease generously.

Combine Dry Ingredients:

1. In a large bowl, whisk together flour, salt, baking powder, cinnamon (if using), and granulated sugar.

Mix Wet Ingredients:

1. In a separate bowl, whisk eggs, oil, melted butter, sour cream, milk, and vanilla until smooth.

Make the Batter:

1. Pour wet ingredients into dry ingredients and gently stir until just combined—do not overmix.
2. Fold in blueberries, reserving a few for the tops.

Fill Muffin Cups:

1. Divide batter evenly among the 6 cups (about ⅔ full). Top each with reserved blueberries and a sprinkle of turbinado sugar.

Bake:

1. Bake 20–25 minutes until muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool & Serve:

1. Let muffins rest in the tin 5 minutes, then transfer to a cooling rack.
2. Serve warm or at room temperature.

Notes

• Uniform Size: Use an ice-cream scoop for even portions.
• Batter Tips: Batter should be thick; overmixed batter yields dense muffins.
• Blueberry Coating: Toss berries in a tablespoon of flour before folding to prevent sinking.
• Storage: Store airtight at room temperature up to 2 days or freeze individual muffins for up to 1 month.
• Variations: Swap half the blueberries for chocolate chips or raspberries. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Bakery, Breakfast, Snacks
• Cuisine: American, Baking

Nutrition

• Calories: 380