Big Bakery Style Muffins

I set out to dupe Costco muffins and it was harder than I thought! However, in the process I did yield very delicious and huge muffins that have a very very similar moist cakey texture. You can add any mix in to the batter. My number one tip is to NOT skip the batter rest period. It makes a huge difference in the texture. Try them, you’ll love it.

Here’s a bakery-style blueberry muffin recipe engineered for maximum moisture, strong structure, and tall, beautifully rounded domes—the kind you see in high-end cafés. This method uses thick batter, high initial oven heat, and smart fat balance to give you lift without dryness.

Super Moist Tall Bakery-Style Blueberry Muffins

Yields: 10–12 large muffins

Texture:Ultra-moist crumb, sturdy structure, high domes

Flavor:Buttery, lightly tangy, bursting with blueberries

Key Techniques for Tall Domes

• Thick batter (almost scoopable)

• Rested batter (hydrates flour = better structure)

• High oven temp to start (fast rise)

• Room-temperature ingredients

• Pan filled nearly to the top

Ingredients

Dry Ingredients

• 2 ¾ cups (345 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ¾ tsp fine sea salt

Wet Ingredients

• ½ cup (120 g) salted butter, melted & slightly cooled

• ¼ cup (60 ml) neutral oil (avocado or vegetable)

• 2 large eggs, room temperature

• ¾ cup (180 ml) full-fat sour cream or Greek yogurt

• ⅓ cup (80 ml) whole milk or buttermilk

• 1 tbsp vanilla extract

Blueberries

• 1 ¾ cups fresh blueberries

• 1 tbsp flour (to toss berries)

Optional Bakery Finish

• Coarse sugar for tops

• Lemon zest (½ tsp) for brightness

Instructions

1. Prep

• Line a muffin pan with tall bakery liners or grease well.

• Preheat oven to 425°F (220°C).

2. Mix Dry Ingredients

In a large bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Baking soda

• Salt

3. Mix Wet Ingredients

In a separate bowl, whisk:

• Melted butter

• Oil

• Eggs

• Sour cream

• Milk

• Vanilla

4. Combine

• Add wet ingredients to dry.

• Fold gently just until combined.

  
  

  Batter should be thick and slightly lumpy—do not overmix.

5. Fold in Blueberries

• Toss blueberries with 1 tbsp flour.

• Gently fold into batter.

6. Rest the Batter (CRITICAL)

• Let batter rest 30–45 minutes at room temperature.

  
  

  This allows starches to hydrate and creates stronger domes.

7. Fill & Bake

• Fill muffin wells almost to the top.

• Sprinkle with coarse sugar if using.

Bake:

• 425°F (220°C) for 7 minutes

• WITHOUT opening the oven, reduce to 350°F (175°C)

• Continue baking 14–17 minutes, until tops are tall, domed, and a toothpick comes out clean.

8. Cool

• Cool in pan 5 minutes, then transfer to rack.

Why This Recipe Works

• Butter + oil = flavor + moisture that lasts days

• Sour cream adds richness and structure

• High initial heat forces rapid lift

• Rested batter gives bakery-style height

• Minimal mixing keeps crumb tender but strong

Pro Bakery Tips

• For extra-tall domes, bake every other well (space = more rise).

• For jammy berries, dot tops with a few blueberries after filling.

• These freeze beautifully and reheat like fresh.

  
  

Crumble Topping (Perfect for Tall Blueberry Muffins)

Yields: Enough for 10–12 large muffins

Texture:Crisp edges, tender center, chunky clusters

Flavor:Buttery, lightly caramelized

Ingredients

• ½ cup (65 g) all-purpose flour

• ¼ cup (50 g) light brown sugar, packed

• 2 tbsp (25 g) granulated sugar

• ¼ tsp fine sea salt

• ½ tsp cinnamon (optional but lovely with blueberries)

• ¼ cup (57 g) cold unsalted butter, cubed

Instructions

1. Mix Dry Ingredients

   
   

   In a bowl, whisk together flour, brown sugar, granulated sugar, salt, and cinnamon.

2. Cut in Butter

   
   

   Add cold butter cubes.

   
   

   Use your fingers or a pastry cutter to work butter into the mixture until you get pea- to marble-sized clumps.

   
   

   Do not overmix—you want visible chunks for bakery texture.

3. Chill (Recommended)

   
   

   Place crumble in the fridge for 10–15 minutes while your batter finishes resting.

   
   

   This keeps the topping chunky and prevents melting into the muffins.

How to Use with Tall Muffins

• After filling muffin cups nearly to the top, generously mound crumble on each muffin.

• Gently press just the very bottom of the crumble into the batter so it adheres without sinking.

Baking Note (Important)

Bake exactly as instructed in the muffin recipe:

• 425°F (220°C) for 7 minutes

• Reduce to 350°F (175°C) and continue baking until done

The high initial heat sets the crumble quickly, keeping it crisp and elevated.

Optional Upgrades

• Lemon crumble: Add ½ tsp lemon zest

• Vanilla crumble: Add ¼ tsp vanilla bean paste

• Extra crunch: Swap 2 tbsp flour for finely chopped almonds or pecans

• Sparkly bakery finish: Sprinkle with a pinch of coarse sugar before baking