Big and caky--blueberry muffins just like the bakery kind.
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Bakery Style Blueberry Muffin Recipe

These huge and delicious blueberry muffins are so good, they won’t last long! To make this blueberry muffin recipe, you will need a jumbo (Texas-sized) muffin pan.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: blueberry muffin recipe, blueberry muffins
Servings: 6 muffins
Calories: 537kcal
Author: Judith Hannemann


  • ½ cup butter softened to room temperature
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup milk
  • 2 cups blueberries washed, drained and picked over
  • 1 tbs fresh lemon zest
  • 1 tsp vanilla
  • 3 tbs coarse sugar (also known as sanding sugar)


  • Preheat the oven to 375F/190C degrees F.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a jumbo (Texas) muffin tin with cupcake liners (I use lotus-shaped parchment ones), and fill with batter. Sprinkle the 3 tablespoons sugar over the tops of the muffins, and bake at 375 degrees for about 40-45 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
  • May be made in a standard-size muffin tin, but bake for 30-35 minutes. It will make 12 standard-sized muffins.


Serving: 1muffin | Calories: 537kcal | Carbohydrates: 89g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 362mg | Potassium: 298mg | Fiber: 2g | Sugar: 54g | Vitamin A: 610IU | Vitamin C: 6.1mg | Calcium: 117mg | Iron: 2.5mg