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    Home » Muffins

    Bakery Style Blueberry Muffins

    Published: Mar 10, 2022 · Last Modified: Dec 28, 2022 by Leslie Jeon · 4 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Stack of blueberry muffins in front of a jar of blueberries with text that reads 'Blueberry muffins'


    These bakery style blueberry muffins are the muffins you didn't know you needed in your life! They're soft and bursting with blueberries on the inside and garnished with a delicious, crunchy streusel topping.

    Three blueberry muffins stacked on top of each other in front of a jar of blueberries this post

    Today is a very, very exciting day. And that's because I'm finally sharing my all-time favorite bakery style blueberry muffin recipe with you!

    There's truly nothing like biting into a muffin hot from the oven that's bursting with fresh, juicy blueberries. Add a crunchy, nutty streusel on top, and then you're really speaking my language.

    These muffins fulfill all my blueberry muffin dreams and more, and trust me when I say they taste more incredible than anything you'll ever find in a bakery. I hope you enjoy them as much as I do!

    Jump to:
    • What You'll Need
    • How to Make These Muffins
    • Tips for Making These Muffins
    • Common Questions About These Muffins
    • How to Store & Freeze
    • Bakery Style Blueberry Muffins
    • Comments

    What You'll Need

    Here's a quick overview of the ingredients and tools needed to make these muffins. The full recipe can be found at the bottom of the post!

    Muffin Ingredients

    Headed to the grocery store? Be sure to pick up these ingredients to make the muffins!

    Labeled ingredients needed to make the muffin portion of the bakery style blueberry muffins

    Streusel Topping Ingredients

    Once you whip up the muffin batter, you'll mix together a streusel topping to sprinkle on top of each muffin before baking. Here's what you'll need for that:

    Labeled ingredients needed to make the streusel topping for the bakery style blueberry muffins

    Equipment

    • Pastry cutter - I love to use a handheld pastry cutter to mix together the streusel topping. If you don't have one, you can use a fork instead.
    • Muffin pan - This recipe yields 12 muffins, so a 12-cup muffin pan works perfectly here.
    • Cupcake liners - I always bake my muffins in cupcake liners! It keeps them from sticking to the pan, and it makes them easier to serve.

    How to Make These Muffins

    Now that you've got all your ingredients and tools ready, let's make some muffins!

    Steps of making blueberry muffins labeled 1, 2, 3, 4

    Start by whisking together the melted butter, whole milk, eggs, sour cream, and vanilla extract. Mix until well combined, scraping well after each addition. (Image 1)

    In a separate bowl, whisk together the dry ingredients until combined. Whisk the dry ingredients into the wet ingredients, then fold in the blueberries until just combined. (Image 2, Image 3, and Image 4)

    Steps of making blueberry muffins labeled 5, 6, 7, 8

    Prepare the streusel topping. Whisk together the light brown sugar, granulated sugar, all-purpose flour, cinnamon, salt, and chopped walnuts. Add in the cubed butter, then use a pastry cutter or fork to cut the butter into the mixture until the texture is coarse but there are still chunks of butter visible. (Image 5)

    Portion out the muffins. Spoon the muffin batter into the prepared liners until they are about ¾ of the way full, then generously sprinkle the streusel topping over the top of each muffin. (Image 6 and Image 7)

    Time to bake! Bake the muffins at 350°F for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving. (Image 8)

    Tips for Making These Muffins

    Here are a few tips to help you get perfect muffins every time:

    • Don't overmix the batter. After adding in the dry ingredients, mix the batter until just combined. If you overmix, the batter will develop too much gluten, causing the finished muffins to taste tough and chewy. For light and soft muffins, go easy on the mixing towards the end of this recipe.
    • Use a cookie scoop to portion the muffin batter into the tin. To get a consistent size on all the muffins, I prefer to use a cookie scoop to distribute the batter. When making muffins, you want to fill the muffin cups about ¾ of the way full so that the muffins rise well in the oven. 
    • Use a toothpick to see when the muffins are ready. The best way to determine when these muffins have finished baking is to insert a toothpick or cake tester directly in the center of a muffin. If the toothpick comes out clean (with no liquid), then it’s time to remove the pan from the oven.
    Three blueberry muffins resting on a cutting board in front of a jar of blueberries

    Common Questions About These Muffins

    These are some questions I frequently hear about this recipe. If you have a question that isn't answered below, feel free to leave it in the comments.

    What's the secret to making moist muffins?

    Be careful not to overmix the batter, and don't leave the muffins in the oven for too long. Both of these mistakes can lead to dry, crumbly muffins.

    How do you know when muffins are ready?

    I like to insert a toothpick into the center of one of the muffins; if it comes out clean, they're ready to come out of the oven. If not, continue to bake the muffins and check on them every few minutes until ready.

    How to Store & Freeze

    To store: Cover and store the muffins at room temperature for 3-5 days.

    To freeze: Let the muffins cool completely after baking, then wrap them individually in plastic wrap or a Ziploc bag and freeze for up to two months. When you are ready to eat one, let it thaw at room temperature or heat it up for a few minutes in the oven.

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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    Stack of three blueberry muffins in front of a bowl of blueberries

    Bakery Style Blueberry Muffins


    ★★★★★

    5 from 1 reviews

    • Author: Leslie Jeon
    • Total Time: 35 minutes
    • Yield: 12 muffins 1x
    Print Recipe
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    Description

    These bakery style blueberry muffins are the muffins you didn't know you needed in your life! They're soft and bursting with blueberries on the inside and garnished with a delicious, crunchy streusel topping.


    Ingredients

    Scale

    Blueberry Muffins: 

    • ½ cup (113g) unsalted butter, melted
    • ½ cup (114g) whole milk 
    • 2 whole eggs (100g)
    • ¼ cup (57g) sour cream
    • 1 teaspoon vanilla extract
    • 2 cups (240g) all-purpose flour
    • ½ cup (107g) light brown sugar, packed 
    • ½ cup (100g) granulated sugar 
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • 1 cup (150g) blueberries, fresh or frozen 

    Streusel Topping:

    • ¼ cup (53g) light brown sugar, packed 
    • ¼ cup (50g) granulated sugar
    • ¼ cup (30g) all-purpose flour 
    • 1 teaspoon cinnamon 
    • ⅛ teaspoon salt
    • ⅓ cup (38g) walnuts, roughly chopped
    • ¼ cup (57g) unsalted butter, cubed

    Instructions

    1. Preheat the oven to 350°F (177°C). Line a standard muffin pan with paper liners and set it aside.
    2. Prepare the blueberry muffins: In a large bowl, whisk together the melted butter, whole milk, eggs, sour cream, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, salt, baking powder, baking soda, and ground cinnamon. Whisk the dry ingredients into the wet ingredients, then fold in the blueberries until just combined.
    3. Prepare the streusel topping: In a medium bowl, whisk together the light brown sugar, granulated sugar, all-purpose flour, cinnamon, salt, and chopped walnuts. Add in the cubed butter, then use a pastry cutter or fork to cut the butter into the mixture until the texture is coarse. You want there to still be some chunks of butter visible. 
    4. Spoon the muffin batter into the prepared liners until they are about ¾ of the way full, then generously sprinkle the streusel topping over the top of each muffin.
    5. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.
    6. Stored tightly in an airtight container, these muffins will stay fresh at room temperature for 3-5 days or up to two months in the freezer.

    Equipment

    Image of Handheld Pastry Cutter

    Handheld Pastry Cutter

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    Image of Cupcake Liners

    Cupcake Liners

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    Image of 12-Cup Muffin Pan

    12-Cup Muffin Pan

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    Notes

    • Blueberries: Both fresh and frozen blueberries work well for this recipe. If you're using frozen blueberries, you don't need to thaw them first. 
    • Walnuts: The walnuts add a delicious crunch and flavor to the streusel topping, but feel free to omit them if you'd prefer a nut-free muffin. 
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: blueberry muffins, muffins, blueberry, bakery style blueberry muffins

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

    More Muffin Recipes

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Emmie

      March 11, 2022 at 11:43 am

      Loved these. I made them w/ my mini muffin tin instead, and they're perf for a quick breakfast on the go.

      ★★★★★

      Reply
      • Leslie Jeon

        March 12, 2022 at 4:02 pm

        Ooh, great idea, Emmie! I'm so glad you enjoyed the recipe. 😊

        Reply
    2. Sara Mims

      March 10, 2022 at 3:25 pm

      These blueberry muffins sound delicious. Could I make them with half white whole wheat flour? I like the taste of whole wheat in flour recipes.

      Reply
      • Leslie Jeon

        March 12, 2022 at 4:00 pm

        I haven't tried making these muffins with whole wheat flour, but I think that would work well, Sara! Definitely let me know what you think if you give the recipe a try. 😊

        Reply

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    hi there, i'm leslie!

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