Bakery Style Blueberry Muffins

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!

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.

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.

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 3/4 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.

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

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.

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.

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.

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!

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