Bakery Style Blueberry Muffins – easy recipe to make cake-like blueberry muffins complete with a crunchy sugar crust. These muffins are a delicious way to use fresh blueberries!
Homemade blueberry muffins are one of the best ways to use fresh blueberries during blueberry season! These Bakery Style Blueberry Muffins are jumbo muffins that are full of fresh berries.
The muffins have a delicious crumb – almost like a butter cupcake, and it pairs beautifully with the sweet/tart juicy berries.
The best part of these muffins, though, may be the crunchy sugar crust that forms as the muffins bake. That crunch adds the perfect bit of texture, and it makes the muffins even more delicious.
Not only are these quite possibly the best blueberry muffins, but they’re also easy to make! The muffins only take about 30 minutes to make from scratch, which means they’re so quick and easy that you can whip up a batch whenever the craving strikes.
“This recipe is amazing!! Will definitely be saving to make again” – Lisa
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, you may find that you want to increase the amount of salt to 3/4 teaspoon.
Top tip>> The butter should be room temperature (about 72F). You don’t want cold butter or melted butter. - Milk: You can use any milk from skim milk to whole milk in this recipe.
- Flour: To properly measure the all purpose flour, either weigh the flour (you can find the weight by clicking the METRIC button directly underneath the ingredients) or by sifting the flour and then lightly spooning it into the measuring cup.
- Blueberries: If you prefer, you can use an equal amount of frozen blueberries. If using frozen berries, don’t thaw before using or it will give you gray or streaked batter.
- Raw sugar: This sugar gives the crunchy muffin top and bit of extra flavor. However, you can feel free to omit the sugar.
How to make bakery-style blueberry muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 400 F. Grease a 12-cup muffin tin. Be sure to grease the entire muffin tin as the muffin tops will rise out of the cup. Set aside.
Step 2: In a large bowl, beat together butter and sugar until well-combined.
Step 3: Mix in eggs and vanilla until combined.
Step 4: Add milk, and mix until incorporated.
Step 5: Stir dry ingredients (flour, baking powder, and salt) into the wet ingredients.
Step 6: In a separate bowl, toss together blueberries and 1 tablespoon flour. Coating the blueberries in flour helps to keep them from sinking to the bottom of the muffins.
Step 7: Fold blueberries into batter.
Step 8: Divide blueberry muffin batter among prepared muffin cups.
Step 9: Sprinkle tops with sugar, if using.
Step 10: Bake for 5 minutes. Without removing the muffins, decrease the baking temperature to 375F.
Step 11: Continue baking for an additional 15-25 minutes, or until muffins are golden brown.
Step 12: Let cool in pan for 5-10 minutes before removing.
How to freeze
The muffins freeze well.
To freeze the muffins: after baking, let the muffins cool to room temperature on a wire cooling rack. Once at room temperature, wrap the muffins in plastic wrap and place in a resealable freezer-safe container.
The muffins will keep in the freezer for up to 3 months but are best enjoyed within 1 month. To reheat, warm blueberry muffins in the microwave for about 30-40 seconds.
Storage
I store the muffins at room temperature in an airtight container. They will keep for 3-4 days when properly stored.
More muffin recipes!
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Bakery Style Blueberry Muffins
Equipment
Ingredients
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups all-purpose flour properly measured
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 1 ½ cups fresh blueberries
- 1-2 tablespoons raw or granulated sugar optional
Instructions
- Preheat oven to 400°F. Grease a 12-cup muffin tin. Be sure to grease the entire muffin tin as tops will rise out of the cup. Set aside.
- In a large bowl, beat together butter and sugar until well-combined.6 tablespoons butter, 1 cup granulated sugar
- Mix in eggs and vanilla until combined.2 large eggs, 1 teaspoon vanilla extract
- Add milk, and mix until incorporated.½ cup milk
- Stir in 2 cups flour, baking powder, and salt.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- In a small bowl, toss together blueberries and 1 tablespoon flour.1 tablespoon all-purpose flour , 1 ½ cups fresh blueberries
- Fold in blueberries.
- Divide batter among prepared muffin cups, and sprinkle tops with sugar, if using.1-2 tablespoons raw or granulated sugar
- Bake for 5 minutes.
- Without removing the muffins, decrease the baking temperature to 375°F.
- Continue baking for an additional 15-25 minutes, or until muffins are golden brown.
- Let cool in pan for 5-10 minutes before removing.
Video
Notes
- Butter: I use salted butter in this recipe. If you’re using unsalted butter, you may find that you want to increase the amount of salt to 3/4 teaspoon.
- Milk: You can use any milk from skim milk to whole milk in this recipe.
- Flour: To properly measure the flour, either weigh the flour (you can find the weight by clicking the METRIC button directly underneath the ingredients) or by sifting the flour and then lightly spooning it into the measuring cup.
- Blueberries: If you prefer, you can use an equal amount of frozen blueberries. If using frozen berries, don’t thaw before using.
- Raw sugar: The sugar adds a little bit of texture. However, you can feel free to omit the sugar.
- Nutrition values are estimates.
Nutrition
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Originally published 5/17/17. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Johanne says
I was looking for a specific taste, texture similar to a bakery we had years ago in Ottawa. To my surprise, I was delighted with this recipe. It’s definitely a keeper. Excellent!!!
Kate says
Thank you so much!
Lisa says
This recipe is amazing!! Will definitely be saving to make again
Kate says
Thank you! I’m so glad that you liked the muffins. =) Thanks for coming back to comment.
Annette Gustafsson says
I made these tonight and they turned out great! What a hit!
I used frozen blue berries instead of fresh. I also made buttermilk and added lemon zest to the recipe. Still so great and fluffy!
Thanks for the great recipe.
Kate says
Thank you! People often ask whether frozen berries can be substituted, so I’m sure your comment will be helpful for others. Love the addition of lemon zest! Lemon and blueberry go so well together.
Sharlana says
This is the second time I’m making these. They are so delicious! I made them using King Arthur Gluten Free multi purpose flour blend (used slightly less than 2 cups), added some xanthan gum and a little dried orange peel. I also substituted Silk brand unsweetened coconut milk for the regular milk. On top I used granulated turbinado sugar. Can’t wait til breakfast tomorrow (I may not be able to wait that long!).
Kate says
Thank you for the tips! I’m sure that other people will find that info helpful. Great idea! I love the crunch that turbinado sugar gives to baked goods! Thank you for taking the time to come back and leave a comment!
Karly says
I’m with you on the blueberry muffin obsession, gf. These look like pure perfection– NEED to try these soon!