Bakery Style Blueberry Muffins Recipe

I perfected a bakery trick for towering streusel-topped Yummy Blueberry Muffins that hides a surprising secret you won’t expect.

I can’t stop tweaking this Bakery Style Blueberry Muffins recipe, because every time they come out taller and softer than the last batch. The streusel crumb topping gives a crunchy counterpoint to the pillowy crumb, and when the blueberries burst it’s like a little surprise in every bite.

I often use all-purpose flour and fresh or frozen blueberries, and somehow these end up being exactly the Muffin Recipes Moist and the Yummy Blueberry Muffins everyone talks about. You’ll want to know the secret, but maybe that’s half the fun.

They don’t look perfect but they taste like a bakery, and trust me you will get hooked.

Ingredients

• Blueberries bring tart sweetness, fiber, vitamin C and antioxidants, theyre a healthy choice.
• Flour is mostly carbs and some protein, not much fiber unless whole grain.
• Sugar adds pure sweet flavor, quick calories and no real vitamins.
• Butter gives rich flavor and tender texture, mostly saturated fat and calories.
• Sour cream or Greek yogurt adds tang, moisture and protein, keeps muffins tender.
• Eggs bind, add protein and structure plus moisture for a springy crumb.
• Cinnamon in streusel adds warm spice and subtle sweetness with antioxidants.
• Brown sugar has a molasses note, adds caramel flavor and helps crisp streusel.

Ingredient Quantities

• 2 cups (250 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/2 cup (120 g) sour cream or plain Greek yogurt
• 1/2 cup (120 ml) whole milk
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups (200-250 g) fresh or frozen blueberries
• 1 tablespoon all-purpose flour for tossing blueberries
• 1/2 cup (60 g) all-purpose flour for streusel
• 1/3 cup (70 g) packed light brown sugar for streusel
• 6 tablespoons (85 g) cold unsalted butter, cubed for streusel
• 1/2 teaspoon ground cinnamon for streusel
• pinch of fine salt for streusel
• 1 tablespoon coarse sugar for sprinkling, optional

How to Make this

1. Preheat oven to 425 F (220 C). Line a 12-cup muffin tin with liners or grease well, and set aside.

2. Make the streusel: in a small bowl mix 1/2 cup (60 g) flour, 1/3 cup (70 g) packed light brown sugar, 1/2 teaspoon cinnamon and a pinch of salt. Cut in 6 tablespoons (85 g) cold cubed unsalted butter with a fork or pastry cutter until mixture looks like coarse crumbs. Chill in the fridge while you make the batter.

3. Whisk dry batter ingredients in a large bowl: 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. Give it a quick stir so it all blends.

4. In another bowl whisk the wet: 2 large room-temp eggs, 1/2 cup (115 g) melted and cooled unsalted butter, 1/2 cup (120 g) sour cream or plain Greek yogurt, 1/2 cup (120 ml) whole milk, and 1 teaspoon vanilla until smooth.

5. Make the batter: pour the wet into the dry and gently fold together with a spatula until just combined. Dont overmix, a few streaks of flour are fine. Overmixing makes muffins tough.

6. Prep the blueberries: toss 1 1/2 to 2 cups (200-250 g) fresh or frozen blueberries with 1 tablespoon flour (this keeps them from sinking). Fold the berries into the batter gently, again don’t overwork it.

7. Fill the cups: spoon batter into the prepared tin, filling each cup almost to the top for tall bakery style muffins. Sprinkle a generous pinch of the chilled streusel on each mound, press down lightly, and if you want extra sparkle add 1 tablespoon coarse sugar over the tops.

8. Bake: put muffins in the oven at 425 F and bake 5 minutes to get a nice dome, then lower oven to 375 F (190 C) and continue baking about 15 to 20 minutes more, or until tops are golden and a toothpick comes out with a few moist crumbs. If using all frozen berries add a couple extra minutes.

9. Cool: let muffins rest in the tin 5 minutes, then transfer to a wire rack to cool. Theyre best the same day but keep in an airtight container up to 2 days, or freeze for longer.

Equipment Needed

1. 12-cup muffin tin (with liners or well greased)
2. Mixing bowls, large and small
3. Measuring cups and spoons plus a kitchen scale (for grams)
4. Whisk
5. Rubber spatula
6. Pastry cutter or fork (for streusel butter)
7. Ice cream scoop or large spoon (to fill cups)
8. Wire cooling rack
9. Toothpick or cake tester (for doneness)
10. Oven (can reach 425 F and 375 F)

FAQ

Bakery Style Blueberry Muffins Recipe Substitutions and Variations

• All-purpose flour: Whole wheat pastry flour 1:1 for a nuttier but still tender muffin; regular whole wheat use up to 50% swapped with AP or expect a denser crumb; gluten-free 1:1 baking blend (with xanthan gum) substitute 1:1 for GF muffins
• Granulated sugar: Light brown sugar 1:1 for a deeper, moister flavor; coconut sugar 1:1 for less refined sweetness and a caramel note; honey or maple syrup use about 3/4 cup per 1 cup sugar and reduce other liquids slightly (about 2 to 3 tablespoons) and lower oven temp a bit
• Unsalted butter (melted): Neutral oil (canola, vegetable) use same volume 1:1 for a moister crumb; melted coconut oil 1:1 for a hint of coconut flavor; applesauce replace up to half the butter (eg replace 1/4 cup butter with 1/4 cup applesauce) to cut fat but youll get a slightly denser muffin
• Sour cream / plain Greek yogurt: Buttermilk 1:1 or use milk plus 1 tsp lemon juice/vinegar let sit 5 minutes to sour; plain full-fat yogurt 1:1 works the same; for a lighter option use half cup low-fat yogurt but reduce added liquid a little

Pro Tips

– Keep the streusel cold and coarse. Use very cold butter, rub or cut it in until you get pea-sized crumbs, then chill the bowl while you make the batter so the topping stays crumbly instead of melting into the muffins.

– Fold the batter gently and stop when you still see a few streaks of flour, overmixing makes muffins dense and chewy, not light and tender.

– For blueberries, toss them in a little flour and fold them in very gently so they dont all sink or burst and turn the batter purple; if using frozen berries leave them frozen and add a minute or two to the bake time.

– Cool completely before storing and freeze extras quickly. Putting warm muffins into a container makes them soggy, but if they do go a bit limp, reheat in a hot oven for a few minutes to crisp the top back up.