How to Make Bakery Style Blueberry Muffins at Home
If you’ve ever wondered how to mkae bakery style blueberry muffins at home, this is the recipe you’ll want to bake again and again. These homemade blueberry muffins bake up with beautifully domed tops, a soft and tender crumb, juicy blueberries in every bite, and a light crunch of coarse sugar on top. They’re simple to make with everyday pantry ingredients and taste just like muffins you’d find in your favorite bakery.
The Secret to Bakery Style Blueberry Muffins
First, what is bakery style muffin mean? It’ll have a nice dome, with a crunchy sugar top and a soft, rich inside.
Getting those beautiful bakery style muffin tops is easier than you might think. This recipe uses plenty of baking powder for lift, and baking the muffins in a fully preheated 425°F oven gives them a burst of heat that helps the batter rise rapidly. Filling the muffin cups generously and finishing each one with coarse turbinado sugar creates the iconic, golden tops you’d expect from your favorite bakery.
Blueberry muffins have always been at the TOP of my favorites list. My mom would take me blueberry picking when I was young, and if we weren’t picking blueberries… we were buying 5lb boxes of blueberries from our local blueberry farm. We’d eat them like cereal in a bowl of milk. She’d keep some in the freezer and make blueberry syrup, blueberry pancakes, and another favorite Blueberry Pie.
Over the years I’ve baked countless batches, making little changes to my mom’s recipe until I landed on what I think is the perfect version. Today I’m sharing that recipe with you so you can enjoy tall, fluffy bakery style blueberry muffins right from your own oven.
Why You’ll Love These Blueberry Muffins
- bakery style muffin tops
- Soft, moist centers with tender crumbs
- Packed with fresh blueberries (can use frozen blueberries too)
- Made with simple pantry ingredients
- Ready in about 35 minutes
- Perfect for breakfast, brunch, snacks, or freezing for later
No better time than RIGHT NOW…
Break out some paper liners and a muffin pan to bake up a batch of these beauties! Or use Pan Release if you don’t want to use papers.
If I saw that bright yellow box on the counter…. (the blueberry place we went to sold 5lb boxes of blueberries in these bright yellow boxes). I knew one thing was for sure…. There were BLUEBERRY MUFFINS in my near future! Â YIPPEE! And now you’ll be minutes away from having those delicious blueberry muffins come out of your oven.
Gather all the ingredients
- flour
- baking powder
- sugar
- salt
- egg
- milk
- butter
- vanilla
- cinnamon
- blueberries
- turbinado sugar (coarse sugar gives these muffins a nice crunch when you bite into them, plus the batter is not overly sweet, so that added sugar is nice.
 How to Make Bakery Style Blueberry Muffins
Start by whisking together the dry ingredients so the baking powder is evenly distributed. This helps every muffin rise evenly.
Mix the wet ingredients into the dry ingredients just until combined. Overmixing can make muffins dense instead of light and fluffy.
Gently fold in the blueberries so they stay whole and don’t discolor the batter.
Fill each muffin cup generously. Topping each muffin with coarse turbinado sugar gives them their signature bakery-style crunch.
Bake the muffins in a fully preheated 425 degree oven. The high oven temperature helps create those beautiful tall domed muffin tops everyone loves. Leave every other muffin portion empty for higher domed muffins.
For the best flavor, use sweet, ripe blueberries. I freeze fresh blueberries, so I have them on hand. i prefer them to store bought frozen blueberries.
Using Frozen Blueberries:
Yes. Frozen blueberries work well. Add them directly from the freezer without thawing to help prevent the batter from turning purple. Be sure to dust them with flour before putting them in the muffins. This tip works with chocolate chips as well in baking so the items don’t sink to the bottom.
Tips for the Best Blueberry Muffins
- Use fresh, flavorful blueberries whenever possible.
- Don’t overmix the batter.
- Bake in a fully preheated oven.
- Sprinkle coarse sugar on top before baking.
- Allow the muffins to cool a few minutes before removing them from the pan.
Why are my blueberry muffins dense?
Dense muffins are usually caused by overmixing the batter. Stir just until the ingredients are combined.
Can I freeze blueberry muffins?
Absolutely. Let the muffins cool completely, then freeze them in an airtight freezer bag for up to three months. Reheat for a few seconds in the microwave or let them thaw at room temperature.
If you love blueberries as much as I do, don’t miss my
I love honey butter, which is perfect on these blueberry muffins as well as this cornbread recipe.
Blueberry Muffins
Ingredients
- 2 cups flour
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 6 tablespoons butter melted
- 1 tablespoon oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon cinnamon
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar for top of muffins
Instructions
- In large mixer bowl combine flour, granulated sugar, brown sugar, baking powder, and salt and whisk these items together really well so they are completely combined.
- On low mix in egg, milk, butter, oil, vanilla, and cinnamon.
- Mix on medium for 1 minute until it’s combined.
- Stir in blueberries
- Place 3 tablespoons of batter into a muffin pan lined with cupcake papers or prepared with a baking spray.
- Top the batter in each cup with some turbinado sugar.
- Bake at 425 for 25 minutes.
Now, if you are crazy about blueberries like I am you’ll LOVE:
Blueberry Apricot Cake– this cake is so pretty and fresh tasting and perfect all year long!
Blueberry syrup… and WOW this is fantastic in a margarita!
Blueberry Curd (which would go perfectly with these blueberry muffins)
Blueberry Madeleines just one more way to serve up some yummy blueberries.
This Blueberry Muffin looks so Yum! Kids are going to love it. Thank you for the recipe.