Bakery Style Blueberry Muffins
Soft, fluffy and bursting with berries
You know those muffins you spot in the bakery case-the ones with tall, golden domes, crumbly sugar topping and juicy blueberries peeking through the top? Yep, those muffins. These bakery-style muffins bring all the charm of your favorite coffee shop right into your kitchen. Today, we are making them at home-and trust me, they’re even better fresh from your own oven.
Why Bakery Style Muffins Are Special
It’s all about the texture and structure-tall tops, soft interiors and a lightly crisp, sugary topping that gives them that classic bakery feel. They rise high, boast juicy bursts of blueberry in every bite and have an irresistible crumb topping that gives you dessert for breakfast vibes (in a good way).
The Secret to That Signature Muffin Top
Here’s the trick:
- Rest the batter. Allow the batter to rest for 15 minutes prior to baking.
- Start with high heat. Bake the muffins at 425°F for the first 5 minutes, then reduce to 350°F (without opening the oven) The blast of heat helps muffins rise instead of spreading out.
- Don’t overmix the batter. It is okay if it is slightly lumpy
- Fill the cups to the top. Don’t be shy-these muffins need height to get that bakery-style look.
Tips for Perfect Muffins Every Time
- Don’t overmix– a few lumps are perfectly fine
- Start with a higher oven temp-this creates those tall domed tops
- If using frozen blueberries, do not thaw first (prevents bleeding)
- Toss blueberries in a little flour first to prevent from sinking
Perfect for Any Occasion
These muffins are ideal for lazy Sundays, brunch spreads or making your weekday mornings feel a little more special. Serve them warm with a little butter, or enjoy them as-is-they are just that good. They freeze beautifully too-just warm one up in the microwave for a taste of bakery bliss any day of the week.
Until next time…bake something you love and savor every tasty little morsel🩵
Bakery Style Blueberry Muffins
Ingredients
Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons salted butter melted, slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs room temp
- 1/2 cup milk whole
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries (or frozen, do not thaw) plus extra for top of muffins
Streusel Topping
- 1 stick butter melted
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425°F-place paper liners in muffin tin.
Streusel Topping
- Combine melted butter, flour, sugar and cinnamon. Mix with fork. Put in refrigerator while making the muffin batter.
Muffins
- Whisk together flour, baking powder and salt in mixing bowl
- In separate large mixing bowl, beat melted, cooled butter and sugar until well combined. Add eggs, one at a time, beat until incorporated.
- Add dry ingredients into butter mixture, beat until well combined. (do not overmix) Stir in milk and vanilla extract until smooth.
- Wash and dry fresh blueberries. In a bowl, toss berries with 1 Tablespoon flour. Fold into muffin mixture, gently. If using frozen, do not thaw.
- Fill muffin liners. Top muffins with a few additional blueberries, pressing into batter gently.
- Remove topping from refrigerator and break up gently with your fingers. Divide between muffin cups. This will seem like a lot of topping but some will melt as they bake, so pile high!
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and continue baking for 15-20 minutes, or until toothpick comes out clean and tops are golden
- Cool muffins in pan on cooling rack. These can be served warm or room temperature. Enjoy!
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