Bakery Style Blueberry Muffins
Love bakery-style muffins? These Blueberry Muffins are bursting with juicy blueberries, with a big golden dome and a sweet sugar crust. Whether you’re baking with fresh or frozen blueberries, this recipe guarantees bakery-worthy muffins, made right in your own kitchen.
If you’re a baker, even occasionally, you need a good muffin recipe. Muffins are truly the perfect any time treat, whether it’s for breakfast, dessert, or a snack in between. While there are hundreds of muffin flavors out there, I feel pretty strongly that blueberry muffins are the best muffins of all.
Nothing beats a homemade blueberry muffin, especially when it’s as good as what you’d find in a bakery. These muffins are soft, fluffy, and jam-packed with blueberries in every bite. The domed tops are covered in a sugary crust for just a little crunch and that classic bakery-feel.
Whether you’re serving them warm for breakfast or saving them for an afternoon treat, these blueberry muffins are perfect for guests, for neighbors, or of course, just for yourself!
Why You’ll Love This Recipe
- Bakery-Style Muffins at Home: Achieve that perfectly domed, golden muffin top without the need for any special equipment or jumbo-sized muffin pans.
- Fresh or Frozen Blueberries: This recipe works work either, so you can make these muffins year-round.
- Sweet, Sugary Crust: A sprinkle of sugar before baking adds a delicious crunchy topping.
- Quick and Easy: No fancy techniques – everything is mixed by hand in one bowl with simple pantry ingredients.
- Moist and Fluffy: The right balance of ingredients keeps these muffins light, tender, and full of flavor.
Ingredients and Substitutions
- Vegetable Oil: Any neutral oil will work in these muffins, like grapeseed or avocado oil. The oil can also be replaced with melted butter for a more buttery flavor, but the additional fat from the vegetable oil keeps the muffins moist for days.
- Sugar
- Eggs: For an egg-free version, these muffins work well with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and allowed to rest for a few minutes, per egg).
- Buttermilk: Real buttermilk yields the best texture and flavor. The best buttermilk substitute is kefir (1:1 swap) but in a real pinch, adding 1/2 tablespoon to 1/2 cup whole milk, stirring, and letting it rest for a few minutes will work.
- Vanilla Extract
- All-Purpose Flour: To keep these muffins gluten-free, substitute with a 1:1 gluten-free flour blend.
- Salt
- Baking Powder
- Baking Soda
- Blueberries: Either fresh or frozen blueberries work in this recipe. Add the blueberries straight from frozen – no need to thaw first.
- Brown Sugar
- Cinnamon
How to Make Blueberry Muffins
- Mix the Muffin Batter: In a large mixing bowl, whisk together the oil, sugar, eggs, buttermilk, and vanilla. Add in the flour, baking powder, baking soda, and salt. Mix until combined and no dry streaks of flour remain.
- Add the Blueberries: Fold in the blueberries, being careful not to overmix. If using frozen blueberries, don’t thaw them first.
- Make the Sugar Topping: In a small bowl, stir the granulated sugar, brown sugar, and cinnamon.
- Divide the Batter: Evenly divide the batter among the muffin cups, filling each cup almost to the top for tall muffins. Top the muffins with the cinnamon sugar mixture.
- Bake the Muffins: Start the muffins at 425°F, then lower to 375°F, baking until golden brown and a toothpick inserted into the center comes out clean and the tops spring back when pressed lightly with a finger. Cool in the tin for 10 minutes, then transfer to a wire rack.
Baking with Frozen Blueberries
If you’ve ever baked with frozen blueberries, you may have noticed that your muffins sometimes have streaks of blue running through them. Unlike fresh blueberries, frozen blueberries release more liquid as they thaw and bake. This can impact the end result of the muffins, and we can understand why with my favorite subject… kitchen chemistry!
Kitchen Chemistry
The extra moisture released by frozen blueberries helps create a softer crumb in muffins because it adds additional steam to the batter as it bakes. When water in the batter heats in the oven, it turns into steam, which pushes upwards and creates air pockets in the crumb. This results in a lighter, softer texture.
The extra liquid from the frozen blueberries can also impact the color of the muffins. Overmixing can break the berries and cause them to release even more juice. As a result, you may end up with a batter that looks tie-dye, rather than the classic golden muffin with bursts of blueberries.
Some people love this extra color, and if so: mix away! But if you’re looking to minimize color bleed, toss your frozen blueberries in a tablespoon or two of flour, shaking off any excess flour, before folding them into the batter. Coating the blueberries in flour helps to absorb some of the juices and keeps the berries suspended in the batter, preventing them from sinking to the bottom.
Tips and Tricks for the Best Blueberry Muffins
- Don’t Overmix! Just mix until no big streaks of dry flour remain and fold in the blueberries carefully. Overmixing leads to tough muffins.
- Cookie Scoop: Use an ice cream or cookie scoop to divide the batter evenly for uniform muffin sizes.
- Frozen Blueberries: If you’re using blueberries from frozen, toss them with a tablespoon or two of flour before folding them into the batter.
- Storage: These blueberry muffins can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or frozen for up to 3 months. The muffins can be reheated in a 300°F oven for a few minutes before serving.
- Double the Recipe: Need more muffins? This recipe doubles easily – just make sure to divide the batter evenly across muffin tins for consistent results.
More Blueberry Recipes:
- Vanilla Cake with Blueberry Cardamom Curd
- Blueberry Pie Quick Bread
- Blueberry Babka with Almond Streusel
- Blueberry Honey Bread
- Lemon Blueberry Bundt Cake
- Blueberry Swirl Pound Cake
- Almond Crumble Blueberry Pie
2023 Muffin of the Month Recipe
- Low Sugar Blueberry Muffins
- Lemon Raspberry Muffins
- Chocolate Chip Streusel Muffins
- Bakery Style Blueberry Muffins
- Chocolat Tahini Muffins (DF/GF)
- Chocolate Zucchini Muffins
- Peach Crumb Muffins
- Chocolate Chunk Muffins
- Savory Butternut Squash Muffins
Bakery Style Blueberry Muffins
These Blueberry Muffins are bursting with juicy blueberries, with a big golden dome and a sweet sugar crust.
Ingredients
For the Muffins:
- 1/2 cup (99 grams) vegetable oil
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (113 grams) buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240 grams) all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups (310 grams) blueberries, fresh or frozen (do not thaw if frozen)
For the Sugar Topping:
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (71 grams) brown sugar
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 425°F. Spray a 12-well muffin tin with nonstick cooking spray or line with paper liners.
- Whisk the vegetable oil, sugar, eggs, buttermilk, and vanilla in al large bowl. Slowly add in the flour, baking powder, baking soda, and salt. Mix until just combined and no dry streaks of flour remain. Fold in the blueberries.
- In a small bowl, mix the granulated sugar, brown sugar, and cinnamon for the sugar topping.
- Divide the batter evenly between the 12 muffin wells, filling nearly to the top. Top with the sugar mixture.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (do not open the oven door in between) and bake for another 13-15 minutes, until a tester inserted into the center of the muffin comes out with a moist crumb and the tops spring back when gently pressed. Cool the muffins in the tin for 10 minutes, then remove the muffins and cool on a wire rack for 30 minutes.
Notes
- Use an ice cream or cookie scoop to divide the batter evenly for uniform muffin sizes.
- Either frozen or fresh blueberries can be used. If you're using frozen blueberries, do not thaw first - use them straight from frozen. Toss the blueberries in a tablespoon of flour before folding into the batter. You may find the muffins need an extra minute or two of baking time.
- These blueberry muffins can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or frozen for up to 3 months. The muffins can be reheated in a 300°F oven for a few minutes before serving.
- This recipe doubles easily – just make sure to divide the batter evenly across muffin tins for consistent results.
- Recommended Tools: Muffin Tin | Muffin Liners | Mixing Bowls | Ice Cream Scoop | Wire Cooling Racks
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This recipe was originally published in July 2016 and updated with new photographs and post text in April 2023.
These look so good! A little over a year ago, I tried blueberries for the first time in many many years after swearing I hated them. I'm so glad I'm back on the bandwagon, because blueberries make such a great addition to baked goods!
You know Veruca Salt is totally down for that blueberry party. How GORGEOUS are these!!!
I love berries, but I usually choose a raspberry over a blueberry. That being said, these blueberry muffins look simply incredible and I’d happy eat a bunch of them!!
We love raspberries around here, too! For some reason, I’ve noticed that this year’s crop spoils SO quickly, or maybe it’s just taking longer to get to the store? We’ve had many a moldy raspberry get tossed… tragic.
Mmmm these look so good! You can’t beat a blueberry muffin for breakfast on the weekend.
I always have blueberries on hand, esp during the summer where all I want to eat is light sweets and salads. These blueberry muffins sound incredible!
We always have pounds of blueberries around, too. Raw is my preferred way to eat them, but this is a great way to use up the ones that start to get a little too soft and squishy. 🙂
Hi! I’ve got a question,
How do you make light blue or light purple muffins?? Can you help me with this please! I’ve been searching internet since last night for a recipe but I only found it with sweet purple potatos/ ube which I can’t find in my country.
can I get the color naturally if I mix it with a lot of blueberry sauce or something like this?
THANKS A LOT 🙂
Hi Sarav! I used frozen blueberries and as they thawed, squished the blueberries with the back of a spoon. It created the pretty purple swirl color on its own!