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
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
- 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.
- Bake 22-30 minutes, or until muffins are golden brown.
- Let cool in pan for 5-10 minutes before removing.
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!