Bakery Style Blueberry Muffins
Blueberry muffins evoke a sense of comfort, whether enjoyed for breakfast or as a delightful snack. There’s something undeniably special about biting into a warm muffin that’s bursting with juicy blueberries. If you’re like me, you probably have fond memories of those delightful moments at your local bakery or maybe even at your own kitchen table, savoring that perfect combination of fluffy texture and sweet-tart flavor. This Bakery Style Blueberry Muffin recipe captures that essence, making it easy to recreate at home!
Why you’ll love this dish
This recipe is an instant crowd-pleaser, ready to impress anyone who tries it. With fluffy muffin tops and a crunchy streusel topping, these blueberry muffins are the kind of treat that makes even busy mornings feel a little more special. They’re also simple and budget-friendly, proving that you don’t need to visit a bakery to enjoy a gourmet muffin.
The freshness of blueberries combined with the buttery soft muffin base makes these perfect for any occasion—from a cozy weekend brunch to an afternoon snack. They also store well, so you can enjoy them all week long.
“These blueberry muffins turned out incredible! The streusel topping was the cherry on top. I’ll be making these again for sure!” — A happy baker
The cooking process explained
Making your own Bakery Style Blueberry Muffins is easier than you might think! You’ll follow a straightforward step-by-step process that takes you from mixing ingredients to delighting in the warm aroma of muffins baking in your oven. Simply gather your ingredients, mix your wet and dry components separately, then combine, fold in blueberries, and top with streusel before baking. Before you know it, your kitchen will be filled with the comforting smell of baked goods!
What you’ll need
To whip up these delightful muffins, you’ll want to gather the following ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Streusel topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cold unsalted butter
- 1/2 teaspoon cinnamon
Feel free to substitute the buttermilk with regular milk if needed; just add a splash of vinegar for acidity!
Step-by-step instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy removal.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly mixed.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, remembering that a few lumps are perfectly fine.
- Gently fold in the fresh blueberries, being careful not to break them.
- For the streusel, mix the brown sugar, flour, cold butter, and cinnamon in a small bowl until it resembles coarse crumbs.
- Fill each muffin cup about 2/3 full with the batter, then sprinkle the streusel topping on top.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These muffins are best enjoyed warm, fresh from the oven. For an extra touch of indulgence, try slathering them with a bit of butter or a dollop of cream cheese. Pair them with a cup of coffee or fresh juice for a well-rounded breakfast or snack. You could even serve them alongside yogurt and fresh fruit for an impressive brunch spread!
Keeping leftovers fresh
To store your muffins properly, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, freezing is an excellent option. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to three months in the freezer! When you’re ready to enjoy, simply thaw them at room temperature or reheat them in the microwave.
Helpful cooking tips
- Use room temperature ingredients: This little trick will help your batter mix more evenly, resulting in fluffier muffins.
- Don’t overmix the batter: Stir until just combined for maximum fluffiness. Lumps are okay!
- Use a cookie scoop: This will help you pour even amounts into each muffin cup, ensuring they bake evenly.
Creative twists
If you’re feeling adventurous, why not switch up the flavors a bit? Swap the blueberries for raspberries or chopped strawberries for a berry medley. You could also stir in some lemon zest for a citrusy twist or incorporate nuts or chocolate chips for added texture and flavor. For a healthier option, consider using whole wheat flour in place of all-purpose flour.
Your questions answered
What is the prep and cook time?
The prep time is about 15 minutes, and they will bake for 18-22 minutes. You can have fresh muffins in under an hour!
Can I make these ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk, letting it sit for about 5-10 minutes before using.
Now you’ve got a delicious Bakery Style Blueberry Muffin recipe to wow your friends and family. Happy baking!
Bakery Style Blueberry Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy removal.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly mixed.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, remembering that a few lumps are perfectly fine.
- Gently fold in the fresh blueberries, being careful not to break them.
- For the streusel, mix the brown sugar, flour, cold butter, and cinnamon in a small bowl until it resembles coarse crumbs.
- Fill each muffin cup about 2/3 full with the batter, then sprinkle the streusel topping on top.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
