Name: Bakery Style Blueberry Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 6 tablespoons butter (softened); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 2 cups all-purpose flour (properly measured); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon all-purpose flour; 1 ½ cups fresh blueberries; 1-2 tablespoons raw or granulated sugar (optional )

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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!

Bakery style blueberry muffins in a vintage muffin tin.

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 blueberry muffins! The muffins are so quick and easy to make that you can whip up a batch whenever the craving strikes.

Blueberry muffins on a piece of deli paper with blueberries scattered around them.

What makes this muffin recipe so good?

Easy to make! This recipe takes just minutes to make.
Oversized muffins with pretty domed tops! Everyone loves a good muffin top, and this recipe delivers with jumbo muffins that have big, beautiful domed tops.
Great crumb! These are soft and fluffy blueberry muffins, and they have an almost cake-like texture.
Just a bit of crunch! The top of the muffins are sprinkled with a bit of raw sugar or sparkling sugar. It gives the muffins a bit of texture and crunch.

Bakery style blueberry muffins on a wire cooling rack.

Ingredients 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 ¾ teaspoon.
Top tip>> The butter should be room temperature (about 72F). You don't want cold butter or melted butter.
Granulated sugar
Milk: You can use any milk from skim milk to whole milk in this recipe.
Large eggs
Vanilla extract
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.
Baking powder
Salt
Blueberries: If you prefer, you can use an equal amount of frozen blueberries. If using frozen berries, don't thaw before using.
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

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.

Side by side photos of creamed butter and creamed butter with eggs.

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

Mix in eggs and vanilla until combined.

Side by side photos of blueberry muffin batter in a mixing bowl.

Add milk, and mix until incorporated.

Stir dry ingredients (2 cups flour, baking powder, and salt) into the wet ingredients.

Flour coated blueberries in a bowl and blueberry muffin batter.

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.

Fold blueberries into batter.

Side by side photos of unbaked and baked blueberry muffins.

Divide blueberry muffin batter among prepared muffin cups, and sprinkle tops with sugar, if using.

Bake for 5 minutes. Without removing the muffins, decrease the baking temperature to 375F.

Continue baking for an additional 15-25 minutes, or until muffins are golden brown.

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

Half of a buttered blueberry muffin next to a glass jar with blueberries.

Storage

The muffins will keep for 3-4 days when stored at room temperature in an airtight container.

Can I freeze the muffins?

You can! 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.

Buttered half of a blueberry muffin on a piece of deli paper.

More muffin recipes!

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!

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Originally published 5/17/17. Updated with additional photos, tips, and information 7/27/21.

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