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Bakery Style Blueberry Muffins Recipe

Bakery Style Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 121 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Bakery Style Blueberry Muffins are perfectly domed, moist, and fluffy treats bursting with juicy blueberries and a hint of vanilla. With lightly crisp, golden tops and a tender crumb, these homemade muffins taste just like the ones from your favorite bakery—only fresher and more delicious.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/2 cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • 1 tablespoon vanilla extract

Blueberries

  • 2 cups (300g) fresh blueberries (or frozen, unthawed)
  • 1 tablespoon all-purpose flour (for tossing blueberries)

Topping (Optional)

  • 2 tablespoons coarse sugar (for sprinkling)

Instructions

  1. Prep the oven and pan: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners, or grease each cup well.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. Combine wet ingredients: In a separate bowl, whisk together melted butter, oil, and sugar until smooth and pale. Beat in the eggs, one at a time, then add the milk and vanilla extract, mixing until combined.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula or wooden spoon just until a few streaks of flour remain—do not overmix.
  5. Prepare the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent sinking. Fold the blueberries into the batter until evenly distributed.
  6. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each almost to the top for that classic bakery-style dome. Sprinkle tops with coarse sugar, if desired.
  7. Bake: Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool and serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

  • For extra tall muffin tops, fill the muffin cups nearly to the brim.
  • If using frozen blueberries, do not thaw before adding to the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer keeping.
  • You can substitute whole milk with buttermilk or a mix of half yogurt and milk for a tangier flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 262
  • Sugar: 18g
  • Sodium: 203mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 51mg

Find it online: https://slsrecipes.com/bakery-style-blueberry-muffins-recipe/