Bakery Style Blueberry Muffins are the next best thing to eating muffins in a really good breakfast restaurant!
When you go out to breakfast at one of your favorite breakfast places, they likely offer the most delicious muffins on their menu. I’m not talking about grocery store muffins. I’m talking about muffins that are made by bakers that get up at 3am to get into the bakery to get these ready for morning breakfast-goers. They’re the best. And these bakery style blueberry muffins are a nice replica of those you’d find in a good bakery or restaurant.
How to make Bakery Style Blueberry Muffins:
The buttery crumb on top of these muffins is what make them stand out from the rest. When you combine the dry ingredients for the blueberry muffin batter, you’ll cut in a stick of butter and then scoop out a cup of the crumbly flour-butter mixture and set it aside. Then you’ll proceed with the recipe and and make the batter with fresh blueberries added in.
The batter is then divided between all of the muffin cups. Remember the crumbly mixture that you set aside? You’ll take a little spoonful of the crumb mixture and sprinkle it on top of each muffin cup filled with batter. They bake for 20 minutes.
And then you’ll end up with these beautiful bakery style blueberry muffins!
Do you need to buy a pastry blender?
A pastry blender is helpful for when you are cutting the butter into the dry ingredients. It’s not absolutely necessary, but it makes things easier. Alternately, you can use two knives to cut the butter into the flour mixture until crumbs form.
A note about muffin pans:
This recipe makes 24 regular-sized bakery style blueberry muffins. There is a muffin pan on Amazon that I love. I have two of them! If you prefer to make jumbo-sized muffins, you’ll need a jumbo muffin pan. In this case, the recipe will produce 12 jumbo muffins.
How to store muffins:
Muffins can be stored at room temperature for up to 4 days if they are stored properly. Keep then in a sealed container or plastic zip baggie. If you anticipate needing more than four days to consume the muffins, store them in the freezer instead. Muffins may be kept in a re-sealable freezer zip baggie in the freezer for up to 3 months. Just take them out and let them come to room temperature when you are ready to enjoy them.
Skip going out to breakfast, and bake some bakery style blueberry muffins at home instead. You’ll be so happy with these. Enjoy!
Here are a few more muffin recipes you might like to try:
- Raspberry Muffins
- Lemon Pound Cake Muffins
- Peach and Brown Sugar Muffins
- Honey Sweetened Low Fat Banana Chocolate Chip Muffins
- Lemon Coconut Muffins
- Pumpkin Chocolate Chip Muffins
- Southern Pecan Pie Muffins
- Maple Drizzled Apple Muffins
Bakery Style Blueberry Muffins
- 3 cups flour
- 1 tablespoon baking powder
- 2 cups granulated white sugar
- 1/2 cup (1 stick) butter, cut into pieces
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1¾ cups fresh blueberries
- 2 tablespoons butter, melted
- Preheat the oven to 350 degrees F. Spray two muffin tins with nonstick spray, or line the muffin cups with paper liners.
- Combine the flour, baking powder and sugar in a large bowl; Use a pastry blender to cut in the butter until the mixture is crumbly. If you don't have a pastry blender, you can use two knives to cut the mixture together. Reserve 1 cup of the sugar/flour mixture in a small bowl and set aside.
- Add the eggs, milk and vanilla to the remaining mixture. Use an electric mixer to beat at medium speed until smooth. Use a rubber spatula to gently fold in the blueberries.
- Scoop the batter into the prepared muffin cups.
- Drizzle the melted butter over the reserved 1 cup sugar mixture, stirring just slightly. Sprinkle over the muffin batter.
- Bake for 20 to 25 minutes.
- Use jumbo-sized muffin tins to make 12 large-sized muffins!