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Few things beat the smell of warm muffins straight from the oven, and these bakery style blueberry muffins are no exception. Packed with juicy blueberries and topped with a crisp sugar crust, they bring that classic bakery taste right into your kitchen. Whether you’re baking for breakfast, brunch or a midday snack, these jumbo muffins are soft, fluffy and full of flavor. They’re simple to make but impressive enough to serve to guests or enjoy all to yourself.
These bakery style blueberry muffins are soft, fluffy and loaded with juicy berries, topped with sugar for a crunchy finish and easy enough to make at home.
Muffin fans might also enjoy this cinnamon roll skillet cake, some apple cinnamon crumb muffins, or carrot and blueberry muffins.
Why You’ll Love It
Easy to make: This recipe comes together quickly with simple steps and no mixer needed.
Big and fluffy: These muffins rise beautifully for a bakery-style look and texture.
Berry-packed: You’ll get juicy bursts of blueberry in every bite.
Crispy on top: Coarse sugar adds the perfect sweet crunch to each muffin.
Bakery Style Blueberry Muffins Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Forms the structure of the muffin while keeping it tender.
Granulated sugar: Adds sweetness and helps with browning.
Baking powder: Lifts the muffins and makes them light and airy.
Salt: Balances the sweetness and enhances the overall flavor.
Egg: Binds the ingredients and gives the batter structure.
Milk: Adds moisture and helps activate the baking powder.
Oil: Keeps the muffins soft and moist without needing butter.
Blueberries: Bring juicy bursts of fruit and natural sweetness.
Coarse sugar: Sprinkled on top for a sweet, crunchy finish.
How to Make Bakery Style Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the dry ingredients: Combine flour, sugar, baking powder, and salt in a large bowl.
Mix the wet ingredients: Beat the egg, then stir in milk and oil until combined.
Combine wet and dry: Add the egg mixture and 1½ cups of blueberries to the dry ingredients and gently fold together.
Fill the muffin cups: Spoon the batter into greased muffin cups and top with extra blueberries.
Add topping: Sprinkle coarse sugar over the top of each muffin.
Bake the muffins: Place the pan in the oven and bake until the tops are golden and spring back when pressed.
Substitutions and Variations
Frozen blueberries: Use thawed frozen berries if fresh aren’t available, just pat dry before mixing.
Oil substitute: Melted butter can be used instead of oil for a richer flavor.
Flour swap: Substitute half the flour with whole wheat flour for a heartier version.
Serving Suggestions
With a drink: Enjoy an whipped Dalgona coffee or spoil yourself with a frozen prosecco peach bellini.
With savory brunch options: Pair your blueberry muffins with breakfast tacos, breakfast fries or a breakfast skillet.
How to Store Bakery Style Muffins with Blueberries
Store: Although these are delicious still slightly warm from the oven, with their super moist texture and juicy fresh or frozen blueberries, they will be good for a few days. Keep them for up to 4 days in a sealed container on the countertop.
Freeze: Wrap the homemade blueberry muffins individually and freeze them for up to 2 months.
Thaw: Defrost them on the counter or in the fridge.
Reheat: If you want to warm your muffin back up, wrap it in a paper towel and give it 15 to 20 seconds in the microwave.
Top Tips
Don’t overmix: Stir just until the flour disappears for light and fluffy muffins.
Use room temperature ingredients: Helps the batter mix more evenly and rise better.
Pat blueberries dry: This prevents excess moisture from affecting the texture.
Jumbo Blueberry Muffin FAQs
You can definitely make these another size if you prefer. Instead of 6 jumbo muffins you can make 36 mini muffins or 12 regular ones. The mini ones will have a shorter cooking time so check on them after about 6 minutes or so.
The first known printing of the word ‘muffin’ was in an early 1700s cookbook. Early muffins were of course different from modern ones. They were similar to bread and made (in individual portions) from whichever bread dough was available. They got even more popular during the 1800s when muffin men wandered the streets ringing a bell. The bell-ringing was banned by parliament in the 1840s when too many people complained about it. But muffins themselves have gone from strength to strength and are now one of the most popular items at pretty much any bakery, coffee shop or breakfast café.
I adore blueberries in everything from blueberry cheesecake ice cream to jumbo bakery style blueberry muffins. But the recipe is wide open to variations, so you might like to try another type of berry. Blackberries would be nice or you could try chopped strawberries or raspberries. The same applies if frozen. You can use fresh or frozen blueberries or another kind of berry but thaw them completely first because they release water (from the ice) as they thaw out which you need to discard.
Bakery Style Blueberry Muffins Recipe
Jumbo Bakery Style Blueberry Muffins
Equipment
- Muffin Pan Jumbo
- Wooden Spoon or Spatula
Ingredients
- 2 Cups all purpose flour
- 1/2 Cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1 egg
- 1 Cup milk
- 1/2 Cup oil
- 2 Cups blueberries, fresh or thawed, 1 ½ Cups for baking and ½ Cup for topping
Optional Garnish
Instructions
- Preheat the oven to 400 degrees F. Grease 6 jumbo muffin pan cups. If you want to use liners, you may.
- In a large bowl, mix flour, sugar, baking powder, and salt. Use a whisk or fork to make sure they are mixed well, at least 30 seconds.
- In a small bowl, beat the egg then stir in milk and oil using a whisk or fork.
- Add the egg mixture and 1 ½ cups of blueberries to the flour mixture. Gently stir with a mixing spoon or spatula until the flour is just moistened. Don’t over mix.
- Spoon the batter into muffin pan cups. Then top each cup of batter with a few blueberries, gently pressing them in a bit. This will allow your muffins to have blueberries in each bite and look nice on top after being baked!
- Sprinkle coarse sugar on top for extra flavor and texture (if liked) and bake for 15 to 20 minutes until risen and golden. If you are not sure whether the muffins are baked, the top should bounce back when pressed. Serve warm or cooled.
Notes
Use room temperature ingredients: Helps the batter mix more evenly and rise better.
Pat blueberries dry: This prevents excess moisture from affecting the texture.
Nutrition
Bakery style jumbo blueberry muffins bring all the flavor and texture of a coffee shop treat into your own kitchen. With a tender crumb, golden sugar top and sweet berries in every bite, they’re an easy way to brighten up breakfast or impress at brunch. Whether you’re baking a batch to share or keeping them all for yourself, this recipe delivers on both taste and texture.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Loved this recipe. I will be making it again for sure!
Made these this morning & they came out as lovely & fluffy as mentioned.
Thanks for sharing the recipe.
These look amazing! Will be picking up some berries to try this one