The first bite of a warm muffin, bursting with juicy blueberries and topped with a crumbly streusel, is nothing short of bliss. As I stood in my kitchen, the enticing scent of vanilla and sweetness filled the air, transporting me to my favorite bakery. I often find myself dreaming of those fluffy, bakery-style blueberry muffins, and today, I decided it was high time to make my own batch right at home.
This recipe combines simple ingredients with a touch of care, transforming the everyday muffin into an indulgent treat that’s perfect for breakfast or a cozy afternoon snack. With just a bit of patience as the batter rests, you’ll soon have muffins that are moist, flavorful, and adored by everyone. Whether you’re facing a busy morning or hosting friends, these Bakery Style Blueberry Muffins will impress and satisfy. Join me as we dive into this delightful baking adventure!
Why will you love these Bakery Style Blueberry Muffins?
Fluffy Texture: Each muffin is incredibly light and fluffy, creating the perfect bite.
Bursting with Blueberries: With juicy blueberries in every mouthful, it’s a fresh fruit explosion!
Irresistible Streusel Topping: The crumbly topping adds a delightful crunch that contrasts beautifully with the soft muffin.
Simple Ingredients: You likely have most of these pantry staples just waiting to be used.
Quick to Make: Ready in under an hour, these muffins are perfect for a last-minute treat!
Versatile Delight: Enjoy them warm for breakfast, as a snack, or even dessert! Join me for more delicious recipes like these perfectly Bakery Style Blueberry Muffins!
Bakery Style Blueberry Muffin Ingredients
For the Muffins
• 100 g butter – ensures a rich, buttery flavor that enhances the muffin’s texture.
• 100 g granulated sugar – sweetens the batter, giving the muffins a delightful taste.
• 1 large egg – acts as a binder and adds moisture to ensure those fluffy muffins.
• 50 g sour cream or full-fat plain Greek yogurt – makes the muffins ultra moist and tangy; both options work splendidly!
• 90 g whole milk – keeps the batter smooth and rich; make sure it’s at room temperature for best results.
• 1 teaspoon vanilla extract – infuses lovely flavor and aroma into the muffins.
• 160 g all-purpose flour – the main structure of the muffins; don’t skip on sifting!
• 1 ¼ teaspoon baking powder – ensures they rise beautifully for that bakery-style fluff.
• ¼ teaspoon baking soda – works alongside the baking powder for extra lift.
• ¼ teaspoon salt – enhances all flavors, making the blueberries pop!
• 100 g fresh or frozen blueberries – a must-have for that fruity burst in every bite; toss with flour to prevent sinking!
For the Streusel
• 50 g all-purpose flour – creates the base for a delicious crumbly topping.
• 40 g granulated sugar – adds sweetness and a nice caramelization to the streusel.
• 25 g butter – binds the streusel ingredients together while adding a rich consistency.
Get ready to create these irresistibly tender and flavorful Bakery Style Blueberry Muffins!
How to Make Bakery Style Blueberry Muffins
-
Mix Together: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until the mixture is smooth and well blended, creating a sweet base for your muffins!
-
Add Wet Ingredients: Incorporate the large egg, whole milk, sour cream, and vanilla extract into the bowl. Whisk everything together until fully combined, achieving a smooth, creamy batter.
-
Sift Dry Ingredients: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, baking soda, and salt. Gently stir the mixture until just combined, ensuring a light and fluffy texture for the muffins.
-
Prepare Blueberries: In a separate bowl, mix the blueberries with the 1 tablespoon of flour. This coats the blueberries, preventing them from sinking in your muffins during baking.
-
Fold in Blueberries: Gently fold the floured blueberries into the batter. Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour, allowing the flavors to meld beautifully.
-
Preheat Oven: While the batter rests, preheat your oven to 220ºC/425ºF. Prepare a 12-cup cupcake pan by lining six of the holes with cupcake liners and greasing the edges for easy removal.
-
Make Streusel: In a bowl, combine the all-purpose flour and granulated sugar for the streusel. Melt the butter and mix it into the dry ingredients until the mixture takes on a crumbly texture.
-
Fill Muffin Liners: After resting, divide the batter evenly among the six lined cupcake slots, filling each to the top. Generously sprinkle the streusel over the muffins. Bake for 7 minutes, then reduce the temperature to 175ºC/350ºF, and continue baking for 10-13 minutes until a cake tester comes out clean.
-
Cool and Enjoy: Allow the muffins to cool in the hot pan on a wire rack for about 5 minutes. Carefully remove them from the pan and let them cool further for 15-20 minutes before indulging in your delicious creations!
Optional: Drizzle with a bit of icing for an extra sweet finish!
Exact quantities are listed in the recipe card below.
Bakery Style Blueberry Muffins Variations
Feel free to explore these delightful twists on the classic muffin recipe and make it uniquely yours!
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free version without sacrificing texture.
-
Vegan: Replace butter with coconut oil, use a flax egg, and swap milk with almond or oat milk for a dairy-free delight.
-
Lemon Zest: Add 1 tablespoon of grated lemon zest for a bright citrus flavor that beautifully complements the blueberries.
-
Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier muffin with added nutrition.
-
Nutty Boost: Fold in a handful of chopped walnuts or pecans for a delightful crunch and extra protein in your muffins.
-
Chocolate Chip: Replace some blueberries with dark chocolate chips for a sweet twist that chocolate lovers will adore.
-
Spicy Kick: Mix in ½ teaspoon of cinnamon or a pinch of nutmeg for cozy warmth and depth of flavor in every bite.
-
Fruit Medley: Swap blueberries for raspberries, strawberries, or a combination of your favorite berries for a fruity variation that’s equally delicious.
Expert Tips for Bakery Style Blueberry Muffins
• Room Temperature Ingredients: Ensure your butter, egg, and milk are at room temperature. This helps create a smooth batter and improves the texture.
• Don’t Overmix: When combining wet and dry ingredients, mix until just combined to avoid dense muffins. The goal is a light, airy texture for your Bakery Style Blueberry Muffins.
• Flour-Coated Blueberries: Tossing blueberries in flour prevents them from sinking during baking. This simple step guarantees a perfect distribution of fruity flavor.
• Proper Baking Temperatures: Start at a higher temperature to help muffins rise and create that desirable dome shape, then lower it to ensure even cooking.
• Cool Completely: Let your muffins cool on a wire rack for optimal texture and to avoid sogginess. Patience rewards you with a delightful muffin experience!
How to Store and Freeze Bakery Style Blueberry Muffins
Room Temperature: Keep your muffins in an airtight container at room temperature for up to 3 days to maintain their freshness.
Fridge: If you want an extra day or two of shelf life, store the muffins in the fridge, but make sure to wrap them tightly to avoid drying out.
Freezer: For long-term storage, freeze the muffins in a single layer, then transfer to a zip-top bag. They can last up to 3 months.
Reheating: To enjoy your Bakery Style Blueberry Muffins, simply warm them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
Make Ahead Options
These Bakery Style Blueberry Muffins are perfect for meal prep enthusiasts! You can prepare the muffin batter up to 24 hours in advance; simply follow the initial steps, then cover the bowl with plastic wrap and refrigerate. If you want the streusel topping ready too, mix the dry ingredients and refrigerate that in a separate container for the same timeframe. When you’re ready to bake, just preheat your oven, fold in the blueberries, fill the lined cupcake slots with batter, sprinkle on the streusel, and bake as directed. This approach saves precious time during busy mornings while ensuring the muffins remain just as delicious and fluffy!
What to Serve with Bakery Style Blueberry Muffins?
Imagine a charming weekend brunch where warm muffins are just the beginning of a delightful spread.
- Fresh Fruit Salad: A colorful mix of seasonal fruits adds brightness and a refreshing contrast to the warm muffins.
- Greek Yogurt Parfait: Layered with berries and granola, the creamy yogurt complements the fluffy muffins with its tangy richness.
Consider serving these muffins with a drizzle of honey over the yogurt for an extra sweetness.
- Classic Scrambled Eggs: Soft, creamy eggs provide a satisfying protein element that balances the sweetness of the muffins.
- Maple Syrup: Drizzling pure maple syrup over your muffins elevates them to a whole new level of indulgence!
For an enticing twist, make a blueberry syrup to pour over the muffins for a double dose of flavor!
- Iced Coffee: A chilled coffee blends perfectly with the muffins, adding a kick to your morning routine.
- Herbal Tea: The calming notes of chamomile or mint tea create a cozy pairing that enhances the muffin experience.
Like a warm hug in a cup, tea complements the muffins’ sweetness beautifully.
Bakery Style Blueberry Muffins Recipe FAQs
How do I choose the best blueberries for my muffins?
Absolutely! When selecting blueberries, look for plump, firm berries that are deep blue in color. Avoid any with green or white spots, as these are underripe. Fresh blueberries should be stored in the refrigerator, and for added sweetness, opt for ones that have a slight dusting of white powder, which indicates freshness.
How should I store leftover muffins?
Very good question! To store your Bakery Style Blueberry Muffins, keep them in an airtight container at room temperature for up to 3 days. If you’d like to extend their freshness, wrap them tightly with plastic wrap and refrigerate them for up to 5 days. Just be cautious not to leave them in the fridge for too long, as they may dry out.
Can I freeze my muffins for later?
Of course! Freezing is a great way to keep your muffins fresh. After they’ve cooled completely, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top freezer bag, removing as much air as possible. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
What if my muffins come out too dense?
It happens! If your Bakery Style Blueberry Muffins turn out dense, it’s likely due to overmixing the batter. When combining the wet and dry ingredients, fold gently until just combined and no dry flour remains. Additionally, make sure your ingredients are at room temperature, as this helps to achieve a lighter, fluffier texture. Patience is key!
Are these muffins suitable for people with nut allergies?
Great consideration! Yes, this recipe is nut-free as written, but if allergies are a concern, always double-check the labels of your ingredients like baking powder and vanilla extract, as some brands might be processed in facilities that handle nuts. For those with dairy allergies, you can substitute the butter with a dairy-free option and use a plant-based yogurt or milk. Enjoy baking without worry!
Bakery Style Blueberry Muffins You Can’t Resist Making
Ingredients
Equipment
Method
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until smooth.
- Incorporate the egg, whole milk, sour cream, and vanilla extract. Whisk until fully combined.
- Sift in the all-purpose flour, baking powder, baking soda, and salt. Stir until just combined.
- In a separate bowl, mix the blueberries with 1 tablespoon of flour to coat.
- Gently fold the floured blueberries into the batter and cover with plastic wrap. Let it rest for 1 hour.
- Preheat oven to 220ºC/425ºF. Prepare the cupcake pan with liners and grease the edges.
- Combine the flour and sugar for the streusel. Melt the butter and mix in until crumbly.
- Divide the batter among the lined slots, fill to the top, and sprinkle streusel over muffins. Bake for 7 minutes, then reduce temperature to 175ºC/350ºF and bake for another 10-13 minutes.
- Allow muffins to cool in the pan for 5 minutes, then cool on a wire rack for 15-20 minutes before serving.