Bakery Style Blueberry Muffins

This post may contain affiliate links.

These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. With this bakery style muffin you won't need to head to the bakery for a delicious muffin. These jumbo sized blueberry muffins are incredibly moist and super easy to make, making them sure to be a family hit!

These Bakery Style Blueberry Muffins have a delicious vanilla and blueberry flavor and is the best blueberry muffin recipe! They are super easy to make and takes no time to whisk together. These blueberry muffins are simple and full of flavor, as well as having the softest texture with a perfect crispy muffin top.

For more breakfast recipes, try Triple Chocolate Muffins, Brioche Cinnamon Rolls and Small Batch Cinnamon Rolls.

WHY THIS RECIPE WORKS

• Easy to make: These muffins are quick and easy to make.
• Blueberry: These muffins are filled with blueberries!
• Streusel: These blueberry muffins are topped with streusel giving a delicious crunchy top.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Vegetable oil: Oil: Use a flavor neutral oil, such as canola oil.
• Sour cream: Bring it out to let it come to room temperature before making the recipe. If you don't have sour cream then full-fat plain greek yogurt also works.
• Whole-milk: Let the milk come to room temperature before making the recipe.
• Blueberries: Use either frozen or fresh blueberries. If frozen, don't defrost them before using, just add them to the batter frozen. You can switch the blueberries out with any other berries you'd like.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Bakery Style Blueberry Muffins. This recipe doesn't need an electric mixer. Just one large bowls, a whisk and a rubber spatula.

The full recipe is down below in the recipe card.

STEP 1: In a large bowl add melted butter and granulated sugar and whisk together until combined. Then add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.  

STEP 2: Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Gently fold the dry ingredients into the batter with a spatula.

STEP 3: Add blueberries and 1 tablespoon of flour to a bowl and stir to coat the blueberries with flour. Add the blueberries and the extra flour and gently fold it into the batter. Cover the bowl with some plastic wrap and let the batter rest for 1 hour.

While the batter rests, preheat the oven to 220ºC/425ºF conventional oven.

STEP 4: Prepare a 12-cup muffin tin with 6 paper liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, with cooking spray, for the muffins to release easily. Then make the streusel topping.

STEP 5: For the streusel, add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure.

STEP 6: Divide the cake batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes.

STEP 7: Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating. 

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store these Bakery Style Blueberry Muffins in an airtight container at room temperature. They are best enjoyed within a 1-2 days.

Other Breakfast and Muffin Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Bakery Style Blueberry Muffins

These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. These jumbo sized muffins are incredibly moist and super easy to make, making them sure to be a family hit!

5 fra 14 stemmer

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 6 muffins

Calories 419 kcal

Equipment

• 12-cup cupcake pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

BLUEBERRY MUFFINS

• 100 g butter
• 100 g granulated sugar
• 1 large eggs
• 50 g sour cream or full-fat plain greek yoghourt, room temperature
• 90 g whole milk room temperature
• 1 teaspoon vanilla extract
• 160 g all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 100 g fresh or frozen blueberries + 1 tablespoon flour

STREUSEL

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

Instructions

 

BLUEBERRY MUFFINS

• Start by melting the butter. In a large mixing bowl add the melted butter and granulated sugar and whisk together until combined.
  100 g butter, 100 g granulated sugar
• Then add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.
  1 large eggs, 50 g sour cream, 90 g whole milk, 1 teaspoon vanilla extract
• Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir in the dry ingredients into the batter until combined.
  160 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
• In a separate bowl, add blueberries and 1 tablespoon of flour and stir to coat the blueberries with flour.
  100 g fresh or frozen blueberries + 1 tablespoon flour
• Add the blueberries and the extra flour and gently fold it into the batter.
• Cover the bowl with some plastic wrap and let the batter rest for 1 hour at room temperature.
• While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily. Then make the streusel.

STREUSEL

• Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure and there is no dry flour left.
  50 g all-purpose flour, 40 g granulated sugar, 25 g butter
• After the hour has passed, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes or until cake tester comes out clean.
• Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.

Nutrition

Calories: 419kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 350mgPotassium: 101mgFiber: 1gSugar: 26gVitamin A: 645IUVitamin C: 2mgCalcium: 92mgIron: 2mg

Keyword blueberry, blueberry muffin, muffins

Tried this recipe?Let us know how it was!