My husband loves the blueberry muffins that can be bought at Costco. Since we live some 200 miles from a Costco, it isnt very easy to buy this treat for him. To me, the muffins seem more cakelike in texture than is a traditional muffin. Can anyone help me duplicate the muffins in our own kitchen? Thanks!
Costco blueberry muffins
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Linda, what about a good blueberry coffeecake recipe baked in muffin tins? Try a few recipes baked in a regular pan and then when you hit upon a good one, play with the baking times in tins. I have one in my recipes that is to die for. It's a little more complicated than most because you use mashed potatoes in the batter and separate the eggs, whipping the egg whites and folding them in to lighten those mashed potatoes. But it is my favorite blueberry recipe for anything. It's from a Bed and Breakfast in Vermont. But I'm sure King Arthur or one of the members here would have good simple recipes that would work.
you (and hubby) might like these
i can't remember which one i tried but they were cake-like and we prefer a more traditional muffin....hope this helps.
Costco does what a lot of the big box bakery stores do. They have a standard 'muffin' recipe, but the add-ins are different and that is really the only difference. I know this because i have had all of Costco's different muffins (a friend SWEARS by them). ð
So, that said, find a good, basic muffin recipe and fold in blueberries. I can virtually guarantee they are using frozen blueberries. Probably the frozen blueberries from their freezer section. These frozen blueberries are smaller in size than what you find in the produce section. These berries are folded in while frozen and immediately popped in the oven to bake.
If you like the cake-like texture and slightly sweet cakey taste, then you could start with a cake recipe with some very small tweaks to make it more muffin-like.
Let us know if this sounds like the direction you want to go and maybe we can help!
Just another thot that I had when reading this early this morning...for many years, I've bought so many baking supplies in #10 cans from
and they sell 25# and 50# bags of blueberry muffin mix for places such as grocery store bakeries/delis and restaurants...many, many of these famous recipes use these types of things/mixes all the time.
That's very true, swirth, and that is certainly another option for the OP.
Costco does NOT make their own muffins, they buy them frozen from an outside vendor and Costco uses their ovens to thaw and refresh them for sale is all.
If you keep the SKU# from the packaging, Costco Corp can tell you where the product comes from unless there was a middle man.
I'm the last person on earth to wag my finger at indulgences but I think it may be worth considering a healthier option if your husband enjoys Kirkland Signature Blueberry Muffins on a daily, ongoing basis: The Saturated fat per serving is 30% (!) Fat does have flavor! lol!
Here's a recipe that resembles the muffins in appearance and texture, you'd just use a muffin pan instead of a bundt cake pan.
There are lots of "copy-cat" recipes, but none of the pictures look convincing. I think this one looks good.
Also, I personally have a recipe for a Blueberry Coffee Cake which is very cakey and people go nuts over it. Never any leftovers. If there's an interest or the above link doesn't grab you I will gladly post my recipe for you.
My aunt ran the deli and bakery for our small town IGA store for many years and she did catering for the store for parties and banquets days and nights. She has told me so many stories of how they get their stuff in for selling. She went to work at 4:00A, and got all the fryers/grease set up; right after she got there, a truck pulled in with all their rolls, donuts, twists, long johns and such frozen on cardboard trays and covered in plastic...ready for the fryers. She started frying and dipping in buckets of glaze and filling the sale cases for display.
Many of their cupcakes, muffins, cakes and other bakery goods came already done, as well. They also bought 50# bags of mixes for some bakery items. There really just isn't much 'from scratch' going on anywhere these days in most bakeries and delis.
Years ago, RAX restaurants opened in our area and a co-worker of husband owned two of them in cities nearby. They sold mini blueberry muffins and they got them already baked and bagged. Folks just went nuts for those on the salad bar area...they couldn't keep the area stocked fast enough.
I read the store ads and once in a great while the ads say 'our own carrot cake' or something like that so maybe they do bake a few items in house??
The prices are off the wall...this last week's ad had six cupcakes, 2/$ 7.00...that's $ 7.00/dozen...I'd be a millionaire if I could have that price for all the cupcakes/muffins/scones/brownies and beyond that I've baked!
Husband used to laugh at the treats the kids brought in when they had to furnish refreshments for parties...he said the cupcakes had about 1" of cake and even with frosting there was still head room to the top of the cupcake liner...all from the store bakery.
It used to be that a bakery *smelled* like nothing else: Intoxicating aroma of confections wafted everywhere, you could smell it several doors down...
There's a very posh bakery in Walnut Creek CA which makes everything from scratch you can see into the kitchen thru the giant glass window...But they freeze everything!
There are still a few bakeries in SF which have been around since before I was born and they still bake everything the same day it's sold, sell out by closing, then start again at the crack of dawn with a small tray of "Day Old" treats marked-down but they're a rarity.
A deep-fried muffin...can only be a GOOD thing!
Would you be willing to share your blueberry recipe? Thanks! Donna
Gina, would you share your recipe for the blueberry coffee cake?
Of course, Donna!
Blueberry Coffee Cake
2 1/2-C All purpose flour
3/4-C (1 1/2 sticks) unsalted butter, room temp.
1-C Flaked sweetened coconut (if averse to coconut, use chopped nuts)
1/2-C (packed) Golden brown sugar
1 t. Ground cinnamon
2 1/2-t. Baking Powder
2 Large eggs, room temp.
2 1/2-C Fresh blueberries or 1 12 oz pkg of frozen, unthawed.
1. Combine 1/3-C flour, 1/4-C butter, coconut, brown sugar and cinnamon in medium bowl. Mix until moist and crumbly, set aside.
2. Preheat oven to 375. Butter and flour 13x9x2-inch baking dish.
3. Sift remaining 2-C flour, baking powder and salt into small bowl.
4. Using electric mixer or standing mixer w/ whisk attachment, beat remaining 1/2-C butter until fluffy. Gradually add 1-C sugar, beating until well blended.
5. Add eggs one at a time, beating to blend after each addition.
6. Mix bowl of dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
7. Transfer cake batter to prepared baking pan. Sprinkle topping evenly over batter. Bake cake until tester inserted in center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly and serve warm or at room temp.