Bakery Style Blueberry Muffins

Why You’ll Love This Recipe

Bakery Style Blueberry Muffins are tall, fluffy, and bursting with juicy blueberries in every bite. With a golden domed top and tender crumb, these muffins have the perfect balance of sweetness and texture, just like your favorite coffee shop version. They’re easy to make at home and ideal for breakfast, brunch, or a satisfying snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggswhole milkvanilla extractbaking powdersaltfresh or frozen blueberriescoarse sugar (for topping)

directions

Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk the melted butter, eggs, milk, and vanilla extract until well combined.

Gently fold the wet ingredients into the dry mixture until just combined—do not overmix.

Toss blueberries with a bit of flour to prevent sinking, then fold them into the batter.

Divide the batter evenly among the muffin cups, filling them almost to the top.

Sprinkle coarse sugar generously over each muffin for a crunchy top.

Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15-18 minutes, or until a toothpick comes out clean.

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe yields 12 large muffins.
Preparation time: 15 minutes
Baking time: 20-23 minutes
Cooling time: 10 minutes
Total time: 45-50 minutes

Variations

Use lemon zest for a citrusy twist.
Substitute sour cream or yogurt for part of the milk for extra moisture.
Add a cinnamon-sugar swirl for a spiced flavor.
Swap blueberries with raspberries or chopped strawberries for a different berry profile.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer and toss with flour to prevent bleeding.

Why do I start baking at a high temperature?

The high initial heat causes the muffins to rise quickly and form tall, domed tops.

Can I make mini muffins?

Yes, reduce the baking time to 10-12 minutes total, checking for doneness.

Do I have to use coarse sugar on top?

No, it’s optional but adds a bakery-style crunch and sparkle.

Can I make these muffins dairy-free?

Yes, use plant-based milk and butter substitutes.

Why are my muffins dense?

Avoid overmixing the batter and make sure your baking powder is fresh.

Can I make the batter ahead of time?

It’s best baked immediately, but you can refrigerate for up to 12 hours before baking.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

Should I thaw frozen blueberries?

No, add them frozen to avoid bleeding into the batter.

What’s the best way to get tall muffin tops?

Fill the muffin cups nearly to the top and use the two-temperature baking method.

Conclusion

Bakery Style Blueberry Muffins bring the magic of a professional bakery into your own kitchen. With their sky-high tops, juicy berries, and sweet crunchy finish, they’re a sure hit for any occasion. Easy to customize and freezer-friendly, these muffins will become a go-to recipe you’ll reach for again and again.

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