If you’ve ever walked past the baked goods section at Costco, chances are you’ve been lured in by the sight (and smell!) of their iconic jumbo blueberry muffins. Moist, soft, and packed with juicy berries, these muffins are enormous, sweet, and totally addictive.
This homemade version brings all the fluffy, fruity goodness of the Costco original right into your own kitchen — but with the bonus of fewer preservatives and more customization.
These Costco Blueberry Muffins bake up tall, golden, and tender with a slight crunch on top — just like the real deal!
Why You’ll Love This Recipe
These bakery-style blueberry muffins are soft, fluffy, and bursting with juicy berries in every bite. They’re sweet but not greasy, with tall domed tops that make them feel extra special.
You can use fresh or frozen blueberries, and they bake up beautifully in any size pan. Perfect for breakfast, snacking, or freezing for later — they’re a homemade favorite that rivals any café.
What You’ll Need
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- ½ cup vegetable oil
- 2 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional: 1 tablespoon coarse sugar for sprinkling on top
Pro Tips
- Use both butter and oil — butter for flavor, oil for extra moisture.
- Don’t overmix the batter — a few lumps are okay!
- Toss blueberries in flour to prevent them from sinking.
- Fill muffin cups to the top for that bakery-style dome.
- Bake at a high temp first (then lower it) to create tall tops.
Tools You’ll Need
- Jumbo or standard muffin tin
- Paper muffin liners
- Mixing bowls
- Whisk and spatula
- Ice cream scoop (for even batter distribution)
- Cooling rack
Substitutions & Variations
- Dairy-free: Use almond or oat milk and dairy-free butter.
- Healthier version: Reduce sugar to ¾ cup and sub half the flour for whole wheat.
- Add lemon zest for a citrusy twist.
- Use frozen berries straight from the freezer — don’t thaw.
- Add streusel topping for extra bakery flair.
Make Ahead Tips
These muffins are great for meal prep! Store at room temperature for up to 3 days, or freeze individually wrapped for up to 2 months. Reheat in the microwave for 30 seconds or in a toaster oven.
Instructions
1. Preheat Oven & Prep Tin
Preheat oven to 425°F. Line a jumbo muffin pan (or standard muffin tin) with paper liners and lightly spray them.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
In another bowl, whisk together sugar, eggs, melted butter, oil, milk, and vanilla until smooth.
4. Combine & Add Blueberries
Add the wet ingredients to the dry and gently fold until just combined. Toss blueberries in a tablespoon of flour, then fold them into the batter.
5. Fill Muffin Cups
Divide batter evenly into the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar if using.
6. Bake
Bake at 425°F for 5 minutes, then reduce temperature to 350°F and continue baking for 18–22 minutes (standard muffins: 15–18 min) or until tops are golden and a toothpick comes out clean.
7. Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely — or enjoy warm!
Leftovers & Storage
Store muffins in an airtight container at room temp for up to 3 days, or refrigerate for up to 1 week.
To freeze, wrap individually and place in a freezer bag for up to 2 months. Reheat in the microwave or warm in the oven for that fresh-baked feel.
Recipe FAQs
1. Can I use frozen blueberries?
Yes! Just don’t thaw them — toss in a little flour and mix in straight from the freezer to prevent bleeding.
2. Why do you bake at two temperatures?
Starting hot helps the muffins rise quickly and get that signature domed top — then lowering the heat ensures they bake evenly inside.
3. Can I make mini muffins?
Absolutely! Just reduce the bake time to about 10–12 minutes and keep an eye on them.
4. What makes these like Costco muffins?
It’s the moist texture, the generous amount of blueberries, and the jumbo size that mimics the real deal — without preservatives or extras.
The Final Crumb
These Costco Blueberry Muffins are everything you love about bakery muffins — tall, soft, sweet, and bursting with juicy berries. Whether you make them for meal prep, brunch, or just a treat for the kids, they’re sure to bring a little bakery joy into your home kitchen.
Give them a try and let me know in the comments — did they taste just like the Costco original?