Bakery Style Blueberry Muffins

I’ve loved muffins for as long as I can remember. 

Healthy or cakey – I love them all.

These Bakery Style Blueberry Muffins fall under the cakey category. The muffin batter tastes a lot like a butter cupcake, and it pairs beautifully with the sweet/tart blueberries.

My favorite part of these muffins, though, is the crunchy sugar crust that forms as the muffins bake. That crunch adds the perfect bit of texture, and it makes the muffins extra delicious.

More muffin recipes!

• Strawberry Crumble Muffins
• Greek Yogurt Blueberry Muffins
• Cream Cheese Banana Muffins

If you’ve tried this bakery style blueberry muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Bakery Style Blueberry Muffins

Soft bakery style blueberry muffins

Author: i heart eating

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Course: Breakfast

Cuisine: American

Keyword: blueberry, muffin

Servings: 12 muffins

5 from 1 vote

Print Recipe

Ingredients

• 6 tablespoons butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups + 1 tablespoon all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1-2 tablespoons raw or granulated sugar

Instructions

1. 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. 

2. In a large bowl, beat together butter and sugar until well-combined.

3. Mix in eggs and vanilla until combined.

4. Add milk, and mix until incorporated.

5. Stir in 2 cups flour, baking powder, and salt. 

6. In a small bowl, toss together blueberries and 1 tablespoon flour. 

7. Fold in blueberries. 

8. Divide batter among prepared muffin cups, and sprinkle tops with sugar.

9. Bake 22-30 minutes, or until muffins are golden brown. 

10. Let cool in pan for 5-10 minutes before removing.

Recipe Notes

*Nutrition values are estimates.

Nutrition facts per serving (1g)

Calories: 293kcal

Fat: 6g

Saturated fat: 3g

Cholesterol: 42mg

Sodium: 163mg

Potassium: 184mg

Carbohydrates: 52g

Fiber: 1g

Sugar: 20g

Protein: 5g

Vitamin A: 4.9%

Vitamin C: 2.2%

Calcium: 6.9%

Iron: 11.9%