Bakery Style Jumbo Blueberry Muffins

If you’ve ever wanted those big, sky-high bakery muffins with golden crumb tops and bursting blueberries, this is the recipe. These jumbo blueberry muffins bake up with that signature domed top, a soft and tender center, and just the right balance of sweetness. The secret? A few bakery tricks—high heat, rested batter, and a buttery crumb topping.

Perfect for brunch, meal prep, or a cozy weekend bake.

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🫐 Why You’ll Love This Recipe

• Tall, bakery-style domed tops
• Soft, fluffy, and ultra moist
• Packed with blueberries in every bite
• Buttery crumb topping for that bakery finish
• Easy to make with simple ingredients

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🛒 Ingredients

Muffins

• 3½ Cups All-Purpose Flour
• 2 Teaspoons Baking Powder (Use my homemade version here!)
• 1 Teaspoon Baking Soda
• Homemade Baking Powder1 Teaspoon Salt
• ½ Cup Butter, Melted
• ½ Cup Neutral Oil (Vegetable Or Avocado)
• 1½ Cups Sugar
• 4 Large Eggs + 1 Egg Yolk
• 1 Cup Buttermilk
• 2 Teaspoons Vanilla Extract
• 1 Tablespoon Lemon Zest (Optional But Recommended)
• 2 Cups Blueberries
• 1 Tablespoon Flour (For Tossing Blueberries)

Crumb Topping

• ½ Cup Flour
• ¼ Cup Sugar
• ¼ Cup Brown Sugar
• ¼ Cup Butter, Melted
• Pinch Of Salt

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👩‍🍳 Instructions

1. Preheat oven to 425°F. Line a jumbo muffin tin with liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix melted butter, oil, and sugar until smooth.
4. Add eggs and egg yolk, mixing well. Stir in buttermilk, vanilla, and lemon zest.
5. Combine wet and dry ingredients until just mixed. Do not overmix.
6. Toss blueberries with 1 tablespoon flour and gently fold into batter.
7. Let batter rest for 15–20 minutes.
8. Divide batter evenly into 12 jumbo muffin cups, filling almost to the top.
9. In a small bowl, mix crumb topping ingredients until crumbly.
10. Generously sprinkle crumb topping over each muffin.
11. Bake at 425°F for 5–7 minutes, then reduce heat to 350°F.
12. Continue baking for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
13. Let cool slightly before serving.

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💡 Pro Tips for Bakery Style Muffins

• Start with high heat for that tall dome
• Rest the batter before baking for better texture
• Don’t overmix or muffins will be dense
• Fill muffin cups high for that signature look
• Use both butter and oil for flavor + moisture

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❓ FAQs

Why do you start baking at a higher temperature?

The initial high heat helps the muffins rise quickly, creating that tall bakery-style dome.

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Can I use frozen blueberries?

Yes! Use them straight from the freezer and do not thaw to prevent bleeding.

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Why did my blueberries sink?

Tossing them in flour helps keep them evenly distributed throughout the batter.

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Can I make these in a standard muffin tin?

Yes, just reduce the baking time to about 18–22 minutes total.

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How do I store these muffins?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

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Can I freeze these?

Yes! Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven.

Other Muffin Recipes to Try:

• Bakery Style Jumbo Apple Cinnamon Muffins
• Coffee Cake Muffins
• Banana Muffins

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