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    Home » Muffins » Bakery Style Blueberry Muffins

    Bakery Style Blueberry Muffins

    Published: May 15, 2017 · Modified: Jul 27, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    • Granola Muffins
    • Oatmeal Raisin Bran Muffins
    • Maple Brown Sugar Oatmeal 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 in a vintage muffin tin.

    Bakery Style Blueberry Muffins

    Soft bakery style blueberry muffin recipe.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    Servings: 12 muffins
    Calories: 223kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Muffin tin

    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
    US Customary - Metric

    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.
    • Mix in eggs and vanilla until combined.
    • Add milk, and mix until incorporated.
    • Stir in 2 cups flour, baking powder, and salt. 
    • In a small bowl, toss together blueberries and 1 tablespoon flour. 
    • Fold in blueberries. 
    • Divide 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 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 ¾ 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

    Serving: 1muffin | Calories: 223kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 167mg | Fiber: 1g | Sugar: 20g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

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

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Johanne

      October 27, 2021 at 4:29 pm

      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!!!

      Reply
      • Kate

        October 28, 2021 at 8:44 pm

        Thank you so much!

        Reply
    2. Lisa

      September 23, 2018 at 9:14 pm

      5 stars
      This recipe is amazing!! Will definitely be saving to make again

      Reply
      • Kate

        September 24, 2018 at 9:06 am

        Thank you! I'm so glad that you liked the muffins. =) Thanks for coming back to comment.

        Reply
    3. 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
      • Kate

        December 04, 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
    4. Sharlana

      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
      • Kate

        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
    5. Karly

      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!

      Reply

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