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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 with a delicious and crunchy streusel topping on top.
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 nothing like biting into a hot muffin fresh 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 they taste more incredible than anything you'll find in a bakery. I hope you enjoy them as much as I do!
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Why You're Going to Love This Recipe
No mixer necessary. All you really need to make this recipe is two bowls and a whisk! It couldn't be easier to make.
Blueberries galore! Calling all blueberry fans — this is the recipe you've been waiting for. Feel free to use either fresh or frozen blueberries when making these muffins. If using frozen blueberries, don't worry about thawing them first.
Perfect for brunch. These muffins would be the highlight of any brunch table. Whip up a batch in the morning for a delicious weekend brunch!
Tips for Making These Muffins
Don't overmix the batter. After adding in the dry ingredients, mix the batter until just combined. If you mix too much, 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 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, I recommend filling the muffin cups about ¾ of the way full so that the muffins rise well in the oven.
Use a toothpick to see if 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 middle of a muffin. If the toothpick comes out clean (with no liquid), then it’s time to remove the pan from the oven.
Common Questions About These 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.
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.
Stored in an airtight container, these muffins will stay fresh at room temperature for about 3-5 days. Alternatively, you can also freeze the muffins (see below).
Absolutely. 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.
Bakery Style Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
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 with a delicious and crunchy streusel topping on top.
Ingredients
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
- Preheat the oven to 350°F (177°C). Line a standard muffin tin with paper liners and set it aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Blueberries: Both fresh and frozen blueberries work well for this recipe. If you're using frozen blueberries, do not thaw them.
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 343
- Sugar: 27.8 g
- Sodium: 349.4 mg
- Fat: 15.4 g
- Carbohydrates: 47.7 g
- Protein: 4.9 g
- Cholesterol: 63.4 mg
Keywords: blueberry muffins, muffins, blueberry, bakery style blueberry muffins
More Muffin Recipes You'll Love
- Strawberry Chocolate Chip Muffins (is there anything more delish than strawberries and chocolate?)
- Blackberry Streusel Muffins (the streusel topping is the star of the show)
- Banana Crumb Muffins (like banana bread but easier to make!)
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