Bakery Style Blueberry Muffins Recipe

Introduction

These bakery style blueberry muffins are moist, fluffy, and topped with a sweet crumble for the perfect treat. With fresh or frozen blueberries and a tender crumb, they’re an ideal homemade breakfast or snack. The simple resting step helps achieve that perfect domed shape every time.

Ingredients

• 100 g butter
• 100 g granulated sugar
• 1 large egg
• 50 g sour cream (or full-fat plain Greek yogurt, room temperature)
• 90 g whole milk (room temperature)
• 1 tsp vanilla extract
• 160 g all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 100 g fresh or frozen blueberries + 1 tbsp flour
• 50 g all-purpose flour (for streusel)
• 40 g granulated sugar (for streusel)
• 25 g butter (for streusel)

Instructions

1. Step 1: Melt the butter. In a large mixing bowl, whisk together the melted butter and 100 g granulated sugar until combined.
2. Step 2: Add the egg, whole milk, sour cream, and vanilla extract to the bowl and whisk until smooth.
3. Step 3: Sift the all-purpose flour, baking powder, baking soda, and salt over the wet ingredients and gently stir until just combined.
4. Step 4: In a separate bowl, toss the blueberries with 1 tablespoon of flour to coat them. Fold the blueberries into the batter gently.
5. Step 5: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour to develop the flavors and help the muffins dome.
6. Step 6: Preheat the oven to 220ºC (425ºF) conventional. Line every other cup of a 12-cup muffin pan with cupcake liners and grease around each lined cup for easy release.
7. Step 7: To make the streusel, combine 50 g flour and 40 g granulated sugar in a bowl. Melt 25 g butter and add it to the dry ingredients. Mix with a fork until crumbly and no dry flour remains.
8. Step 8: Divide the batter evenly into the 6 lined cupcake cups, filling each to the top. Be careful not to deflate the batter.
9. Step 9: Sprinkle the streusel generously over each muffin and bake for 7 minutes at 220ºC. Then reduce the temperature to 175ºC (350ºF) and bake for an additional 10–13 minutes, or until a cake tester inserted comes out clean.
10. Step 10: Let the muffins cool in the pan on a wire rack for 5 minutes before removing them. Allow muffins to cool for another 15–20 minutes before serving.

Tips & Variations

• Use frozen blueberries without thawing to prevent the batter from turning purple and watery.
• Add a squeeze of lemon juice or a teaspoon of lemon zest for a bright, fresh flavor contrast.
• For a dairy-free version, substitute the butter, milk, and sour cream with plant-based alternatives.
• Try mixing in other berries or small chunks of stone fruits for variety.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 15–20 seconds or in a preheated oven for a few minutes until just heated through. These muffins can also be frozen for up to 3 months; thaw at room temperature and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Toss them with flour before folding into the batter to help prevent them from sinking and to reduce color bleed.

Why should I let the batter rest for an hour?

Allowing the batter to rest hydrates the flour and activates the leavening agents fully, resulting in a tender, taller muffin with a nice dome.

Bakery Style Blueberry Muffins Recipe

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★★★★★

4.9 from 174 reviews

• Author: anna
• Total Time: 35 minutes + 1 hour resting
• Yield: 6 muffins 1x
• Diet: Vegetarian

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Description

These Bakery Style Blueberry Muffins offer a delightful combination of tender, moist muffin crumb with bursts of fresh blueberries and a crunchy, buttery streusel topping. Perfect for breakfast or a snack, these muffins feature a rich batter made with butter, sour cream, and vanilla, rested for optimal texture and baked to golden perfection for a bakery-quality treat at home.

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Ingredients

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Muffin Batter

• 100 g butter, melted
• 100 g granulated sugar
• 1 large egg
• 50 g sour cream (or full-fat plain Greek yogurt, room temperature)
• 90 g whole milk, room temperature
• 1 tsp vanilla extract
• 160 g all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 100 g fresh or frozen blueberries
• 1 tbsp all-purpose flour (for coating blueberries)

Streusel Topping

• 50 g all-purpose flour
• 40 g granulated sugar
• 25 g butter, melted

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Instructions

1. Prepare the Butter and Sugar: Melt the butter and place it in a large mixing bowl. Add granulated sugar and whisk together until fully combined and smooth.
2. Add Wet Ingredients: To the butter and sugar mixture, add the egg, whole milk, sour cream, and vanilla extract. Whisk until all the wet ingredients are fully incorporated.
3. Sift Dry Ingredients: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, baking soda, and salt. Stir the dry ingredients gently into the wet ingredients until just combined to avoid overmixing.
4. Coat Blueberries: In a separate small bowl, toss the blueberries with 1 tablespoon of flour to lightly coat them. This helps prevent them from sinking in the batter.
5. Fold Blueberries: Gently fold the flour-coated blueberries into the muffin batter, careful not to overmix to maintain a light texture.
6. Rest the Batter: Cover the bowl with plastic wrap and let the batter rest for 1 hour at room temperature to improve muffin texture and rise.
7. Preheat Oven and Prepare Pan: After resting, preheat your oven to 220ºC (425ºF) using the conventional bake setting. Prepare a 12-cup cupcake pan by placing cupcake liners in every other hole to encourage doming, and grease the edges of the holes for easier muffin release.
8. Make Streusel Topping: In a small bowl, combine the flour and granulated sugar. Add the melted butter and mix with a fork until a crumbly streusel forms with no dry flour remaining.
9. Fill Muffin Cups: Divide the rested batter evenly among 6 cupcake liners, filling each to the top. Avoid excessive stirring to maintain the aeration in the batter.
10. Top with Streusel: Sprinkle the prepared streusel evenly over each muffin.
11. Bake the Muffins: Place the pan in the oven and bake for 7 minutes at 220ºC (425ºF), then immediately reduce the oven temperature to 175ºC (350ºF) and continue baking for an additional 10 to 13 minutes until a cake tester inserted in the center comes out clean.
12. Cool Muffins: Remove the muffins from the oven and let them cool in the pan on a wire rack for 5 minutes. Then take them out of the pan and allow them to cool further for 15 to 20 minutes before serving to set the crumb and enhance flavor.

Notes

• Using sour cream or full-fat Greek yogurt adds moisture and richness to the muffins.
• Coating the blueberries in flour prevents them from sinking to the bottom of the muffins during baking.
• Resting the batter for an hour improves muffin texture and rise, resulting in a bakery-style crumb.
• Only lining every other cupcake hole allows muffins to dome up nicely without spreading too wide.
• The two-step baking process (high heat then lower temperature) ensures a golden top and fully cooked interior without overbaking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, bakery style muffins, streusel topping, breakfast muffins, homemade muffins, easy muffin recipe