These Jumbo Lemon Blueberry Costco Muffins are a burst of sunshine in every bite, combining zesty lemon and juicy blueberries in a tender, bakery-style crumb.
Perfect for breakfast or a sweet treat, they’re ready in just 15 minutes of prep and bake to golden perfection in 40 minutes. The tangy citrus glaze adds a delightful contrast to the fluffy, moist interior, making each muffin irresistible.
With their bold, vibrant flavors and satisfying texture, these muffins are a crowd-pleaser that feels indulgent yet approachable. The aroma of fresh lemon and warm berries filling your kitchen is simply heavenly. Whether you’re sharing them or savoring solo, they’re guaranteed to brighten your day with every bite.
Ingredients for Jumbo Lemon Blueberry Costco Muffins
- 2 ⅔ cups (13 ⅓ oz/378 g) all-purpose flour
- 1 cup (8 oz/225 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs, at room temperature
- 1 cup (8 fl oz/240 ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- ⅓ cup (2½ fl oz/71 ml) vegetable oil (can substitute with melted coconut oil)
- ⅓ cup (2½ oz/71 g) plain yogurt (Greek yogurt works too)
- 5 tablespoons (2½ oz/71 g) butter, melted
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon pure vanilla extract
- 1 ½ cups (7½ oz/213 g) blueberries (fresh or frozen, no need to thaw if frozen)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 6-cup jumbo muffin tin and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda.
- In a separate large mixing bowl, whisk together the eggs, buttermilk, oil, yogurt, melted butter, lemon zest, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing until just combined (do not overmix).
- Gently fold in the blueberries until evenly distributed.
- Divide the batter evenly among the muffin cups (the batter will reach the top or come close – this is fine).
- Bake on the middle rack of the oven for 35-40 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before removing. Serve warm or at room temperature.
- Store completely cooled leftovers in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your jumbo lemon blueberry muffins with a drizzle of lemon glaze made from 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice. For a creamy twist, serve with a dollop of lemon curd or a smear of whipped honey butter. These additions complement the bright citrus and sweet berry flavors beautifully.
Storage and Reheating Tips
These muffins are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To revive their warmth and texture, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
Recipe Variations to Try
Switch things up by swapping blueberries for raspberries or blackberries for a different berry twist. For a nutty crunch, fold in ½ cup chopped almonds or walnuts. If you prefer a sweeter muffin, sprinkle the tops with coarse sugar before baking for a delightful crunch.
Time-Saving Tips for Busy Bakers
To streamline your prep, measure out all your ingredients the night before and store them in separate containers. Use a cookie scoop to evenly portion the batter into the muffin tin, ensuring consistent size and baking time. If you’re short on time, skip the buttermilk and make your own by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar.
Equipment Guidance for Perfect Muffins
Invest in a jumbo muffin tin for bakery-style results. If you don’t have one, you can use a standard muffin tin, but reduce the baking time to 20-25 minutes. For easy removal, line the tin with jumbo muffin liners or use a non-stick baking spray. A skewer or toothpick is essential for testing doneness without overbaking.
Jumbo Lemon Blueberry Costco Muffins Recipe
Ingredients
- 2 ⅔ cups all-purpose flour (13 ⅓ oz/378 g)
- 1 cup granulated sugar (8 oz/225 g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs at room temperature
- 1 cup buttermilk (8 fl oz/240 ml)
- ⅓ cup vegetable oil (2½ fl oz/71 ml)
- ⅓ cup plain yogurt (2 ½ oz/71 g)
- 5 tablespoons butter (2 ½ oz/71 g), melted
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 ½ cups blueberries (7 ½ oz/213 g), fresh or frozen
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a 6-cup jumbo muffin tin. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt and baking soda.
- In a separate large mixing bowl, whisk together the eggs, buttermilk, oil, yogurt, butter, lemon zest and vanilla until smooth.
- Combine the wet and dry ingredients until it just comes together (don’t overmix), then gently fold in the blueberries.
- Divide the batter evenly among the muffin cups (the batter will reach to top or come close – this is fine).
- Bake on a middle rack in the oven for 35-40 minutes, until golden on top and a skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before removing – serving warm or at room temperature.
- These are best eaten the day they are made but you can store completely cooled leftovers in an airtight container at room temperature for up to 2 days.
