Love bakery-style muffins and want to keep a batch in the freezer? You’ve come to the right place. These giant bakery-style blueberry muffins are like little individual cakes for breakfast.
Bakery Style Blueberry Muffins
Muffins have to be in the top 5 when it comes to breakfast food. They are basically breakfast cupcakes if you think about it. I love muffins, especially pumpkin muffin season, but never think to make them ahead of time. That’s the best part about this recipe. The batch makes about six giant muffins. So, you can easily enjoy one fresh out of the oven and freeze the rest to warm up on another day.
These muffins are very light, fluffy, and packed with blueberries. The recipe is adapted from Sally’s Baking Addiction and her Jumbo Raspberry Chocolate Chip Muffins. I’ve changed it up a bit to make these have a bigger crumb and a more cakey center. Also, I’ve swapped out the raspberries for blueberries and nixed the chocolate chips. You can really put whatever fruit or chocolate combo in the muffins, but blueberry is such a classic, so it was a good entry point.
What I love about these muffins is just how big they are. They aren’t like the ones you make from a regular cupcake tin, they are the giant bakery-style ones that you have a hard time finishing on your own. I saw the giant muffin pan on sale from Wilton and bought it on an impulse, but now I can easily make giant muffins and cupcakes whenever I want! This recipe fits perfectly for the tin as well. You can stuff the tin for six full muffins or make six muffins and have some batter left over for about 3-4 mini muffins (mini as in the regular cupcake tin).
These muffins also freeze very well. You can bake them, let them cool, and then store them in the freezer for about 3-4 months. All you have to do is pop them in the microwave and easily warm them up. They will just about taste like they are fresh out of the oven.
No Mixer Muffins
This recipe is quick to make if you need a last minute brunch idea or just want to randomly make muffins. You don’t need a mixer and they can basically come together in one bowl. The recipe also uses sour cream and whole milk to keep everything nice and moist. The milk keeps everything light in such a thick batter.
Now the blueberries can easily be swapped out as well for pretty much any fruit. I have only tried this with blueberries but chocolate chips, bananas, or even strawberries would be a great addition to the batter. The batter has a strong cakey but plain flavor, so it takes on whatever is really mixed in with it.
Tips and Tricks While Baking
- Add more coarse sugar than you think for the topping. It will spread out and cover the top when it rises, so don’t worry if it looks like a lot all in one place.
- Use the giant muffin pan. They won’t come out as big without it.
- Keep an eye on the temperature of the oven. The key to getting that rise is turning the temp down once it enters the oven.
- Fill everything to the top of the pan. This isn’t like cupcakes where you only need to fill it halfway. Fill it to the top to get that giant top.
- Don’t skimp on the filling. Add in the blueberries and make sure to fold them into the batter so they are evenly spread out among the muffins.
Enjoy the bakery style muffins and check out the recipe below!
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (5 Tablespoons) unsalted butter, melted and cooled
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
2/3 cup sour cream, room temperature
1/2 cup whole milk, at room temperature
1 teaspoon vanilla extract
1 cup blueberries
coarse sugar for sprinkling
- Preheat oven to 425°F and prepare a 6-slot jumbo muffin tins with liners and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the melted butter, oil, sugar, and eggs and stir until combined. Then add in the sour cream, milk, and vanilla. The mixture will be thick. Add in the dry ingredients and continue to stir. Switch to a spatula and fold in clumps until the mixture is fully combined. It will be a little lumpy, but that’s fine. Gently fold in the blueberries. Try to avoid over-mixing with the berries in the batter so they don’t burst.
- Add batter to the muffin tin and fill all the way to the top. Generously top each muffin with the corse sugar.
- Bake muffins at 425°F for 5 minutes and turn the heat down on the oven 350°F while the muffins are in the oven. Continue to bake for 25-30 minutes, until the muffins are fully browned on top and a toothpick can run clean through them. Let muffins slight cool, for about 10 minutes in the pan before taking out. Eat them fresh for the best bite!
- The muffins will last about a week in an airtight container and 3-4 months frozen in the freezer.
This recipe is adapted from Sally’s Baking Addiction and the Jumbo Raspberry Chocolate Muffin recipe.
Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble.