Costco’s jumbo blueberry muffins are the stuff of legend — fluffy, golden-topped, and loaded with sweet, juicy berries.
They’re a favorite in many households, whether you grab them for weekend brunch or a quick breakfast on the go. But what if you could make a homemade version that tastes just as good (if not better)? Good news — you absolutely can!
This Costco blueberry muffin copycat recipe gives you everything you love about the originals: that bakery-style dome top, a moist and tender crumb, and blueberries in every bite.
And the best part? They come together in your own kitchen, with simple ingredients and easy steps.
Why You’ll Love This Recipe
These muffins are big, bakery-style, and incredibly soft, just like the ones from Costco — but with the bonus of being made fresh at home. No preservatives, no mystery ingredients — just real butter, fresh blueberries, and pantry staples.
Kids love them for breakfast or lunchbox treats, and adults will appreciate how they taste like a morning splurge without the price tag of a trip to the store.
They also freeze beautifully, so you can make a big batch and enjoy them anytime.
What You’ll Need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional but adds brightness)
- 1 cup sour cream (or plain Greek yogurt)
- 1½ cups fresh or frozen blueberries
- Optional: turbinado or coarse sugar for topping
Pro Tips
- Use sour cream — it gives the muffins that rich, moist texture.
- Toss the blueberries in a spoonful of flour before adding to prevent sinking.
- Don’t overmix the batter — it should be lumpy and thick for a tender muffin.
- Bake at a higher temp first, then lower it — this creates those perfect domes.
- Sprinkle coarse sugar on top before baking for a signature crunchy lid.
Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Muffin pan (standard or jumbo)
- Paper muffin liners
- Ice cream scoop or large spoon
- Cooling rack
Substitutions and Variations
- Greek yogurt instead of sour cream: Use full-fat for similar texture.
- Frozen blueberries: Use straight from the freezer — no need to thaw.
- Add citrus: Swap lemon zest for orange for a new flavor twist.
- Make them mini: Use a mini muffin pan and reduce baking time to 10–12 minutes.
- Add streusel: Mix brown sugar, flour, and butter for a crumb topping!
Make Ahead Tips
These muffins store well! Make a batch in advance and keep them at room temperature for 2 days or refrigerate for up to 5.
They also freeze beautifully — just wrap individually and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds.
Instructions
1. Preheat Oven and Prep Pan
Preheat oven to 425°F. Line a standard or jumbo muffin pan with paper liners or grease well.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla and lemon zest.
4. Add Sour Cream and Dry Ingredients
Add half of the dry ingredients to the butter mixture, then add the sour cream. Mix just until combined. Add the rest of the dry mix and stir gently — don’t overmix.
5. Fold in Blueberries
Toss the blueberries in a teaspoon of flour, then gently fold them into the batter using a spatula.
6. Fill Muffin Cups and Bake
Fill muffin cups to the top for bakery-style domes. Sprinkle with coarse sugar if using. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake 15–18 more minutes (standard) or 20–25 minutes (jumbo), until golden and a toothpick comes out clean.
7. Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.
Leftovers and Storage
Store muffins in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days. Freeze wrapped in plastic for up to 2 months. Reheat in the microwave or toaster oven.
Recipe FAQs
Q: Do I have to use fresh blueberries?
Nope! Frozen blueberries work great — just add them straight from the freezer and toss in a little flour first.
Q: How do I get the muffins to rise high like Costco’s?
The trick is starting at 425°F for 5 minutes, then lowering the heat. It gives the muffins a quick rise for that domed bakery top.
Q: Can I make this gluten-free?
Yes — substitute with a 1:1 gluten-free baking blend and check that all your other ingredients are gluten-free.
Q: What’s the best way to reheat frozen muffins?
Microwave for 20–30 seconds or warm in a 300°F oven for 8–10 minutes.
Better Than Bakery — And So Easy to Make
These Costco-style blueberry muffins are everything you love about the original — soft, sweet, packed with blueberries — but homemade and even more delicious.
Whether you make them for brunch, breakfast meal prep, or just because, they’re guaranteed to be a hit with the whole family.
If you try this recipe, let me know in the comments! Did you go with fresh or frozen blueberries? Jumbo or standard size? I’d love to hear how they turned out in your kitchen!