Bakery Style Blueberry Muffins

Ever walk past a bakery and get drawn in by the sight of those perfectly domed, golden-topped blueberry muffins? You know the ones – plump, bursting with blueberries, promising a soft, tender bite. I’ve always chased that perfect muffin texture and taste, and after testing this recipe three times to get it just right, I can confidently say: these are those muffins!

These aren’t just any blueberry muffins. They are incredibly soft, wonderfully fluffy, and crowned with that irresistible golden bakery-style top enhanced by a simple, buttery crumble.

Bakery Style Blueberry Muffins

Through my testing, I learned a few key things that really elevate these muffins from good to bakery-level great:

1. Butter is Boss: While oil can make muffins moist, melted butter provides that rich, classic flavour that’s non-negotiable for a true bakery experience.
2. The Dynamic Duo: Using a combination of milk and sour cream is the secret weapon for moisture and tenderness. The sour cream adds richness and a slight tang that balances the sweetness beautifully.
3. Fresh is Best (Mostly!): Fresh blueberries tend to hold their shape better and prevent the batter from turning purple. That said, frozen berries will work in a pinch (see tips below!), and honestly, both taste delicious.
4. Patience Pays Off: Letting the batter rest for just 10 minutes before baking allows the flour to hydrate fully, resulting in an even fluffier muffin. It’s a small step with a big payoff!

Ready to bake up a batch of pure blueberry bliss? Let’s get started!

Why You’ll Love These Bakery Style Blueberry Muffins

• Incredible Texture: Seriously soft and fluffy crumb.
• Amazing Flavour: Rich buttery taste balanced with sweet berries and a hint of tang.
• Perfect Tops: Golden, slightly crisp, and beautifully domed, especially with the crumble.
• Simple to Make: Straightforward instructions for bakers of all levels.
• Crowd-Pleasing: Perfect for breakfast, brunch, snacks, or dessert!

Bakery Style Blueberry Muffins

Ingredients You’ll Need

(Make sure your ingredients, especially eggs, milk, and sour cream, are close to room temperature for best results, unless otherwise specified like the cold butter for the crumble.)

For the Muffins (Yields 6 Jumbo Muffins):

• 2 cups ($250$g) All-Purpose Flour
• 121​ tsp Baking Powder
• 21​ tsp Baking Soda
• 21​ tsp Salt
• 21​ cup ($113$g or 8 tbsp) Unsalted Butter, melted and slightly cooled
• 43​ cup ($150$g) Granulated Sugar
• 2 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 21​ cup ($120$ml) Milk (whole milk recommended for richness)
• 41​ cup ($60$g) Sour Cream (full-fat recommended)
• 121​ cups ($225$g) Fresh Blueberries
• 1 tbsp All-Purpose Flour (for tossing with blueberries)

For the Crumble Topping:

• 3 tbsp ($42$g) Unsalted Butter, cold and cut into small cubes
• 31​ cup ($43$g) All-Purpose Flour
• 31​ cup ($67$g) Granulated Sugar
• Pinch of Salt

Equipment Needed

• Jumbo Muffin Tin (6-cup capacity)
• Paper Liners (Jumbo size)
• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Rubber Spatula or Wooden Spoon
• Small Bowl (for crumble)
• Measuring Cups and Spoons
• Wire Rack (for cooling)

Step-by-Step Instructions: Baking Your Perfect Muffins

1. Prep Oven and Tin: Preheat your oven to 375∘F (190∘C). Place jumbo paper liners in your 6-cup muffin tin. Set aside.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
3. Cream Butter and Sugar: In a large bowl, combine the melted (and slightly cooled) butter and granulated sugar. Using an electric mixer or a whisk with some elbow grease, cream them together for about 2 minutes until the mixture is lighter in colour and appears somewhat fluffy.
4. Add Eggs and Vanilla: Add the room temperature eggs one at a time, mixing well after each addition until the mixture is smooth and fluffy. Stir in the vanilla extract.
5. Incorporate Wet Ingredients: Gently mix in the milk and sour cream until just combined. Don’t overmix at this stage.
6. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. Crucially, do not overmix! A few streaks of flour remaining are perfectly fine. Overmixing develops the gluten too much, leading to tough muffins.
7. Coat & Fold Blueberries: In a small bowl, gently toss the fresh blueberries with the 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Carefully fold the flour-coated blueberries into the batter.
8. Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10 minutes. This allows the flour to hydrate and helps create a fluffier texture.
9. Make the Crumble: While the batter rests, prepare the crumble topping. In a small bowl, combine the cold cubed butter, 31​ cup flour, 31​ cup sugar, and the pinch of salt. Use your fingertips or a pastry blender to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Don’t overwork it; clumps are good!
10. Fill Muffin Cups: Divide the rested batter evenly among the 6 prepared muffin cups. They should be quite full, which helps achieve that high dome.
11. Top and Bake: Sprinkle the crumble topping generously over the batter in each muffin cup. You can gently press a few extra blueberries onto the top of the crumble if desired.
12. Bake: Place the muffin tin on the center rack of your preheated oven. Bake for 22-25 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean (or with moist crumbs attached, but no wet batter).
13. Cool: Let the muffins cool in the muffin tin for 5 minutes. This helps them set. Then, carefully transfer the muffins to a wire rack to cool completely (at least 20-30 minutes) before serving. This prevents the bottoms from getting soggy.

Bakery Style Blueberry Muffins

Tips for Bakery Style Blueberry Muffin Success

• Room Temperature Matters: Using room temperature eggs, milk, and sour cream helps the ingredients combine smoothly, creating a more uniform batter and better rise.
• Don’t Overmix: This is the golden rule of muffin making! Mix only until the ingredients are just combined. Lumps are okay!
• Coat Those Berries: Tossing fresh blueberries in a little flour helps suspend them in the batter.
• Using Frozen Berries: If you must use frozen, do not thaw them. Toss them (still frozen) in the flour and fold them in quickly at the very end to minimize colour bleeding. You might need to add 2-3 minutes to the baking time.
• Fill ‘Em Up: Fill the jumbo liners nearly full for those impressive bakery-style domes.
• The Rest is Key: Don’t skip the 10-minute batter rest for maximum fluffiness!
• Oven Temperature: Know your oven. If it runs hot, check the muffins a few minutes early.

Variations to Try

• Lemon Zing: Add the zest of 1 lemon to the batter along with the wet ingredients for a bright, citrusy flavour.
• Other Berries: Swap blueberries for raspberries, chopped strawberries, or mixed berries.
• Nutty Crunch: Add 21​ cup of chopped walnuts or pecans to the batter or the crumble topping.
• Vanilla Glaze: Skip the crumble and drizzle cooled muffins with a simple glaze made from powdered sugar, a splash of milk, and a dash of vanilla. by Organic Recipe Guide

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw at room temperature or gently reheat in a microwave or low oven.   by Organic Recipe Guide

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I truly hope you give these Bakery Style Blueberry Muffins a try! They are a result of careful testing and a genuine love for achieving that perfect, bakery-quality treat at home. Enjoy every soft, fluffy, berry-filled bite! Organic Recipe Guide

If you make this recipe, I’d love to hear about it! Leave a comment below or tag me on social media!

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Credit : Organic Recipe Guide