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Bakery-Style Blueberry Muffins are incredibly moist & fluffy, with simple ingredients! These tall muffins are full of juicy blueberries, with a crunchy cinnamon-sugar top. This bakery-worthy recipe is simple to make at home and is always a crowd-pleaser!
This recipe was originally published in August of 2021, but I’ve just updated the photos and recipe as of May 2024. I switched from all butter to part melted butter & part oil in the batter, along with slightly reducing the flour and increasing the leaveners to produce muffins that are more moist and that rise taller in the oven!
Michelle, says “These are hands down the best blueberry muffins ever!!! I swap the sour cream for plain whole milk Greek yogurt and use Mexican vanilla . I also mix granulated sugar, cinnamon, and turbinado sugar for the topping. The rest I follow exactly. They’re phenomenal ! (And I am a recipe snob) well done! – ★★★★★”
Why you’ll love Jumbo Blueberry Muffins:
- A Textural Dream – Fluffy muffins with crisp tops are a heavenly combination!
- Flavor Town – The muffins are flavorful and lightly cinnamon spiced, the blueberries are bursting with flavor, and the muffin tops have lots of cinnamon sugar!
- Easy Recipe – Even the most beginner baker can have success with this simple recipe!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (just above) to navigate.
- Melted Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Lemon – A little lemon zest and juice balances and brightens the blueberry flavor, without overpowering.
- Sour Cream – Use full fat sour cream, at room temperature.
- Eggs – Use large brown or white eggs, also at room temperature.
- Blueberries – Fresh berries are my favorite! Be sure to remove all of the tiny stems if there are any, wash them well, and gently pat dry before tossing in flour.
- Cinnamon Sugar – Don’t skip the cinnamon sugar topping! It gives the muffin tops a beautiful crunch.
Recipe Variations:
- Frozen Fruit – Feel free to use frozen blueberries. Keep the frozen berries in the freezer until ready to use and do not thaw them – this will result in far too much liquid in the batter and will affect the recipe.
- Dairy-Free – I have not tested a dairy-free version, but you can theoretically use your favorite plant-based alternatives for the sour cream, milk, and butter.
- Coarse Sugar – You can sprinkle the tops with coarse or turbinado sugar, but it won’t create the same crisp lid as the cinnamon sugar does.
- Blueberry Glaze – These would be delish topped with the blueberry glaze from my Blueberry Scones!
- Streusel – Add the streusel from my Pumpkin Muffins to the tops of these muffins for extra texture!
How to Make Blueberry Muffins:
Step 1: Make the Batter. Whisk together the wet ingredients in a large bowl. Stir in your dry ingredients and milk.
Dust the blueberries with flour in a separate small bowl and fold into the batter with a rubber spatula.
Step 2: Prep for Baking. Line your jumbo muffin tin with muffin papers, and fill the muffin cups. Add a generous sprinkle of cinnamon sugar on top.
Step 3: Bake. Bake the muffins until tall and golden brown. Full baking directions are in the recipe card below.
Serving + Storing:
Serve homemade blueberry muffins fresh from the oven, while they’re piping hot! Slather with plenty of salted butter and pour yourself a glass of milk or a cup of coffee!
These will only keep their crisp top on the first day, but leftovers can be stored in an airtight container or wrapped tightly in plastic wrap and kept at room temp for 1-2 days. These are one of those things that really are best on the first day, so don’t plan for leftovers.
Want even more blueberry in your brunch routine? Make my Blueberry Scones with Blueberry Glaze or my Blueberry Coffee Cake!
Expert Success Tips:
- Prep Ahead – Don’t forget to let the sour cream, milk, and eggs come to room temp for a bit before beginning. This is crucial for allowing the ingredients to incorporate properly.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
- Do Not Over Mix – For the fluffiest bakery-style blueberry muffins with a tender crumb, mix only until the batter comes together. Stop mixing when the last streaks of flour have just disappeared – if there are a few lumps that’s ok!
Special Tools:
- Jumbo Muffin Pan – You’ll need a jumbo muffin pan and jumbo size muffin papers.
FAQs:
You can halve this recipe, but since there is already quite a large amount of batter, I recommend making two separate batches to ensure everything is properly mixed, but not over mixed.
Yes! Fill paper liners in a regular size muffin or cupcake pan 3/4 full, and bake at 425 F for 5 minutes, then reduce heat to 350 F and bake for 14-18 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Yields about 16-20 muffins.
I see many recipes calling for this, and the reasoning is that resting the batter produces taller muffins. However, my recipe produces tall muffins without any resting necessary! I tried it during my rounds of testing and didn’t feel it made enough of a difference.
More Muffin Recipes to Love:
- Pumpkin Streusel Muffins
- One-Bowl Lemon Poppyseed Muffins
- Chocolate Chocolate Chip Muffins
- Sour Cream Coffee Cake Muffins
- Banana Chocolate Oat Muffins
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Bakery-Style Jumbo Blueberry Muffins
Ingredients
- 1/2 cup salted butter, melted, 113 grams
- 1/3 cup + 1 tbsp vegetable oil, 87 mL
- 2 tsp lemon zest
- 3/4 cup granulated sugar, 162 grams
- 1/2 cup + 2 tbsp brown sugar, packed, 138 grams
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature, 120 grams
- 2 tsp vanilla extract
- 2 and 2/3 cups all-purpose flour, spooned & leveled or weighed out , 347 grams
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup milk, at room temperature, 182 mL
- 2 and 1/4 cups blueberries, fresh or frozen*, Do not thaw if using frozen
- 1/4 cup cinnamon sugar, for topping
Instructions
- Prep: Don't forget to let the sour cream, milk, and eggs come to room temp for about 30 minutes before beginning. Rinse your blueberries if using fresh, and pat them dry with a clean kitchen towel. If using frozen, keep them in the freezer until ready to use. Preheat your oven to 425℉. Line a jumbo muffin pan with muffin papers.
- Make the Muffin Batter: Rub the lemon zest into the granulated sugar. Set aside. Melt the butter in a large mixing bowl. Whisk in the vegetable oil, then the sugars, and then the eggs. Whisk in the sour cream and vanilla.1/2 cup salted butter, melted, 1/3 cup + 1 tbsp vegetable oil, 2 tsp lemon zest, 3/4 cup granulated sugar, 1/2 cup + 2 tbsp brown sugar, packed, 3 large eggs, at room temperature, 1/2 cup sour cream, at room temperature, 2 tsp vanilla extract
- Finish the Batter: Measure your flour, and leave two tablespoons behind – this is for tossing the blueberries in. all the dry ingredients, and fold in with a spatula until halfway combined, then pour in the milk and continue folding everything together until just combined. Toss the blueberries with the flour we set aside earlier, then gently fold them and any excess flour into the batter. Fill each muffin cavity just shy of completely full. Sprinkle the tops of each muffin with 1 tsp of cinnamon sugar.2 and 2/3 cups all-purpose flour, spooned & leveled or weighed out , 1 tbsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 3/4 cup milk, at room temperature, 2 and 1/4 cups blueberries, fresh or frozen*, 1/4 cup cinnamon sugar, for topping
- Bake: Bake for 5 minutes at 425℉, then lower your oven temp to 350℉, and bake for 18 to 23 more minutes. When done, the muffins will appear set on top, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Pop the muffins out of the pan with a butter knife and let cool on a cooling rack, until they're cooled enough to handle, but still nice & warm.
- Serve + Store: Enjoy while nice and warm warm with salted butter! These will only keep their crisp top on the first day, but leftovers can be stored in an airtight container at room temp for 1-2 days. (This is just one of those recipes that are best on the first day.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these over the weekend for my family and they were a HUGE hit!
So glad to hear you enjoyed this recipe, Jess!
These are hands down the best blueberry muffins ever!!! I swap the sour cream for plain whole milk Greek yogurt and use Mexican vanilla (1-1/2 tbls) . I also mix granulated sugar, cinnamon, and turbinado sugar for the topping. The rest I follow exact. They’re phenomenal ! (And I am a recipe snob) well done!
So glad to hear you enjoyed this recipe, Melissa!
Can I make the batter and keep it overnight so I can bake it first thing in the morning?
Hi Cat, I have not tried that but my instinct says no it would not work. I suspect that the leaveners (baking soda/powder) would use up all their leavening power while the batter sits for that long.