Go Back
–+ servings
Blueberry Muffins

Bakery-Style Blueberry Muffins

These bakery-style blueberry muffins are soft, fluffy, and full of delicious flavor, bridging the gap between professional results and home baking. Perfect for breakfast, snacks, or anytime you're craving something sweet!
No ratings yet
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blueberry Muffins, Bakery Style Muffins, Homemade Muffins, Breakfast Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 320kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing bowls
  • Ice Cream Scoop
  • Pastry Cutter

Ingredients

For the Muffin Batter

  • 2 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar can reduce to ¾ cup for less sweetness
  • 1/2 cup unsalted butter melted and cooled (substitute with ½ cup coconut oil for dairy-free option)
  • 2 large eggs room temperature
  • 1 cup buttermilk substitute with 1 cup milk + 1 tablespoon lemon juice
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest enhances blueberry flavor without making muffins lemony
  • 2 cups fresh blueberries frozen work too, but don't thaw them

For the Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup cold unsalted butter cubed
  • 1/4 tsp ground cinnamon

Instructions

  • Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or generously spray with non-stick cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Toss your blueberries with 1 tablespoon of the flour mixture to prevent them from sinking during baking.
  • In a separate bowl, whisk the sugar and melted butter until well combined. Add eggs one at a time, beating well after each addition. Stir in buttermilk, vanilla extract, and lemon zest until smooth.
  • Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined. You should still see a few streaks of flour. Gently fold in the flour-coated blueberries.
  • In a small bowl, combine the flour, sugar, and cinnamon for the topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  • Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, filling them to the top. Sprinkle each muffin with the crumb topping.
  • Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door and continue baking for 15-20 minutes more. Muffins are done when a toothpick inserted in the center comes out clean.

Notes

For extra-light muffins, consider sifting the dry ingredients together instead of whisking.
Room temperature eggs and dairy incorporate more air, creating 15-20% more volume.
Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 230mg | Fiber: 1.5g | Sugar: 25g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe