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Copycat Costco™ Blueberry Muffins

  • Prep 10 min
  • Total 60 min
  • Servings 6
  • Pinterest
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  • Print
    624
  • Save
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  • Facebook
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Blueberry muffins as big as your head! Bake up a batch of six gigantic muffins with a jumbo-size Texas muffin tin and this works-every-time recipe. MORE + LESS -

Brooke McLay Brooke McLay
October 3, 2016

Ingredients

Muffins

3
eggs
3/4
cup milk
1/2
cup butter, melted
1
box (15.25 oz) Betty Crocker™ SuperMoist™ cake mix (yellow or white)
1
packet (3.9 oz) vanilla pudding mix
3/4
cup sour cream
1
cup frozen wild blueberries or chocolate chips

Streusel Topping (optional)

2
tablespoons butter
1/4
cup sugar
1/4
cup flour

Steps

Hide Images
  • 1
    In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in blueberries.
  • 2
    Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top. To add the optional streusel topping, combine butter, sugar and flour with a fork and sprinkle evenly on top of muffin batter before baking.
  • 3
    Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.
 

Nutrition Information

No nutrition information available for this recipe
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