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.

Bakery Style

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!

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.