Bakery Style Blueberry Muffins

Soft bakery style blueberry muffin recipe.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 223kcal

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.
6 tablespoons butter, 1 cup granulated sugar
Mix in eggs and vanilla until combined.
2 large eggs, 1 teaspoon vanilla extract
Add milk, and mix until incorporated.
½ cup milk
Stir in 2 cups flour, baking powder, and salt.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
In a small bowl, toss together blueberries and 1 tablespoon flour.
1 tablespoon all-purpose flour , 1 ½ cups fresh blueberries
Fold in blueberries.
Divide batter among prepared muffin cups, and sprinkle tops with sugar, if using.
1-2 tablespoons raw or granulated sugar
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.

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.
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.