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A jumbo blueberry muffin on a cooling rack.

Bakery-Style Jumbo Blueberry Muffins

These incredible Bakery-Style Blueberry Muffins are easy to make at home, with simple ingredients! They're moist and fluffy, with tons of juicy blueberries, and a crunchy cinnamon-sugar top. Make these for brunch and they'll steal the show!

Course Breakfast
Cuisine Breakfast, Brunch
Keyword Best Blueberry Mufifns
Prep Time 15 minutes
Cook Time 28 minutes
Servings 10 muffins
Author Stephanie Simmons

Ingredients

  • 3/4 cup salted butter
  • 1/2 cup + 1 tbsp brown sugar, packed
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 1/4 cup + 2 tbsp sour cream, at room temperature
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 and 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 and 1/4 cups blueberries fresh or frozen, but don't thaw them if using frozen
  • cinnamon sugar, for topping

Instructions

  1. Prep: Don't forget to let the sour cream, milk, and eggs come to room temp for a bit before beginning. Preheat your oven to 425 degrees F. Line a jumbo muffin pan with muffin papers. Rinse your blueberries and pat them dry with a clean kitchen towel.

  2. Make the Muffins: Melt the butter in a large mixing bowl. Whisk in the sugars, and then the eggs. Add the milk, sour cream, vanilla, and lemon zest and whisk until everything is well combined (if there are a few tiny white flecks from the sour cream, that's fine). Add all the dry ingredients, and fold in with a spatula until just combined (we don't want to over mix these!). Fold in the blueberries last.

    Fill each muffin cavity about 3/4 of the way full (they will be very full but there should still be some space between the batter and the top of the muffin liner - see photos). Sprinkle the tops with a generous sprinkle of cinnamon sugar.

  3. Bake: Bake for 5 minutes at 425 degrees F, then lower your oven temp to 350 degrees F, and bake for 20 to 24 more minutes. When done, the muffins will appear set on top, and a toothpick inserted into the center should come out clean or 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 warm.

  4. 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 3-4 more days.