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Bakery Style Blueberry Muffins

Bakery-Style Blueberry Muffins

These bakery-style blueberry muffins are soft, fluffy, and loaded with juicy berries. With a golden domed top and optional streusel crunch, they're the perfect nostalgic treat — ideal for breakfast, brunch, or a sweet snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour (315g)
  • 3/4 cup granulated sugar (150g)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and cooled (113g)
  • 1 cup whole milk (240ml)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon flour (for tossing blueberries, optional)
  • 1/4 cup all-purpose flour (for streusel topping)
  • 1/4 cup granulated sugar (for streusel topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 teaspoon ground cinnamon (for streusel topping)

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • spatula
  • wire cooling rack
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the eggs, melted butter, milk, and vanilla until combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries. If using frozen berries, toss with a tablespoon of flour before adding.
  6. Divide batter evenly among muffin cups, filling each about 2/3 full.
  7. For streusel topping (optional): mix flour, sugar, butter, and cinnamon in a bowl until crumbly. Sprinkle over muffins.
  8. Bake for 18–20 minutes until a toothpick comes out clean and tops are golden brown.
  9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 275kcalCarbohydrates: 33gProtein: 4.5gFat: 13gSaturated Fat: 7.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.2gCholesterol: 65mgSodium: 230mgPotassium: 110mgFiber: 1.2gSugar: 14gVitamin A: 410IUVitamin C: 2mgCalcium: 90mgIron: 1.4mg

Notes

Use room-temperature eggs and milk for best results. Avoid overmixing to keep the muffins tender. For a healthier twist, try replacing half the butter with applesauce or using whole wheat flour. You can also brown the butter for extra flavor, or add lemon zest for a bright citrusy kick.

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