The Best Bakery-Style Blueberry Muffins Recipe
Bakery-style blueberry muffins are a breakfast favorite for good reason: they boast impressively tall, domed tops, a tender and moist crumb, bursts of juicy fresh blueberries in every bite, and often a crunchy streusel or sparkling sugar topping that adds irresistible texture and sweetness. These oversized beauties rival (or surpass) those from your local coffee shop or bakery, yet they’re surprisingly straightforward to make at home. The secret lies in a few key techniques—starting with a high oven temperature to set the rise, filling the muffin cups generously (or to overflowing), using room-temperature ingredients for better emulsion and lift, and incorporating moisture-rich additions like sour cream or yogurt.
This recipe draws inspiration from highly praised versions across popular sources, blending elements like a butter-oil combo for tenderness, plenty of blueberries, and an optional streusel for that classic bakery crunch. It yields 12 standard muffins or 6–8 jumbo ones with dramatic height. Best enjoyed warm with coffee or tea, these muffins deliver fluffy interiors, golden edges, and blueberry flavor that shines through without being overly sweet.
Ingredients
Streusel Topping (optional, for extra crunch):
- ½ cup (100g) packed light brown sugar
- ½ cup (65g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- Pinch of salt
Muffins:
- 2½ cups (315g) all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, melted and cooled slightly (or substitute half with vegetable oil for extra moistness)
- 2 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream or plain yogurt, at room temperature
- ¼ cup (60ml) milk or buttermilk, at room temperature
- 2 teaspoons vanilla extract
- Zest of 1 lemon (optional, for a bright note)
- 1½–2 cups (about 300g) fresh blueberries (or frozen; do not thaw if frozen)
- 1 tablespoon flour (for tossing blueberries to prevent sinking)
- Optional: Coarse turbinado sugar for sprinkling
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease it well (including the tops to allow for domed overflow). For jumbo muffins, use a jumbo pan or fewer cups in a standard tin.
- Prepare the streusel topping if using: In a small bowl, combine the brown sugar, flour, cinnamon, and salt. Stir in the melted butter until the mixture forms coarse crumbs. Refrigerate while you make the batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, whisk the melted butter and granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Mix in the sour cream (or yogurt), milk, vanilla extract, and lemon zest (if using) until fully combined.
- Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined—avoid overmixing to keep the muffins tender. A few lumps are fine; overmixing leads to tough texture.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. The batter should be thick and scoopable.
- Divide the batter generously among the muffin cups, filling each to the top or slightly mounding over for those signature tall domes—this is essential for bakery-style height.
- Sprinkle the chilled streusel generously over each muffin, pressing lightly to adhere. Add a sprinkle of coarse sugar if desired for extra sparkle and crunch.
- Bake at 425°F (220°C) for 5–7 minutes to help the tops rise dramatically. Then reduce the temperature to 375°F (190°C) and continue baking for 12–18 more minutes (total time: 20–25 minutes for standard muffins; 25–30 minutes for jumbo). The muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs—avoid overbaking to maintain softness.
- Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm for the best experience.
Tips for Bakery-Perfect Results
- Room-temperature ingredients ensure better mixing and a taller rise.
- The initial high heat sets the structure for domed tops, while the lower temperature finishes baking evenly.
- Overfilling the cups creates that oversized, cafe-style look.
- Fresh blueberries provide the juiciest bursts; frozen ones work well too but may cause slight color bleed.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months—reheat briefly in the oven or microwave.
With these simple steps, you’ll have homemade blueberry muffins that look and taste like they came straight from a professional bakery. Enjoy the fluffy texture, berry-packed flavor, and satisfying crunch—perfect for mornings, snacks, or sharing with friends! 🫐
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