Bakery Style Blueberry Muffins

Bakery Style Blueberry MuffinsI’ve loved muffins for as long as I can remember. 

Bakery Style Blueberry Muffins

Healthy or cakey – I love them all.

Bakery Style Blueberry Muffins

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.

Bakery Style Blueberry Muffins

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.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Author i heart eating


  • 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


  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.

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  • Reply
    Annette Gustafsson
    November 29, 2017 at 10:02 pm

    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.

    • Reply
      December 4, 2017 at 12:34 pm

      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.

  • Reply
    September 27, 2017 at 3:05 pm

    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!).

    • Reply
      September 28, 2017 at 8:41 am

      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!

  • Reply
    May 15, 2017 at 9:25 pm

    I’m with you on the blueberry muffin obsession, gf. These look like pure perfection– NEED to try these soon!

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