Is there anything more classic than a Blueberry Muffin? I think not! But not just any blueberry muffin, I’m talking about those big, bursting-with-berries, golden-topped delights that you find peeking out of your local bakery window. That’s the vibe I’m going for with these Bakery Style Blueberry Muffins!
I’ve been obsessively perfecting this recipe because I wanted something that wasn’t just delicious but also brought back that nostalgic summer berry-picking vibe. And, since I create desserts aren’t too sweet, I adjusted the sugar levels just right, so the natural sweetness of the berries shines through without being overwhelming. The crumb is super soft, the berries are juicy, and the streusel topping is to die for, a light, perfectly sweet, crunch.
I use a white sugar for a more nuanced sweetness and buttermilk that tender texture. This resulted in each bite as a perfect balance of sweet and tangy, soft and crunchy. I’ve made these muffins more times than I can count, and every time, they disappear before the day is out!
I’ve found that this cake also does well when you want to make it a bit ahead of time. It stays moist and flavourful for several days, thanks to the oil and sour cream in the batter. This is a huge plus for anyone who needs to prep desserts in advance. The cream cheese frosting can be whipped up in minutes and spreads beautifully over the cooled cake.
Why you'll love this Blueberry Muffin 🧡
- Perfect sweetness: Just sweet enough to highlight the blueberries without overpowering them.
- Big bakery style: They look as good as anything you’d buy at your local bakery.
- So easy to make: Simple instructions, common ingredients.
KITCHEN EQUIPMENT FOR THIS RECIPE
- Hand or stand mixer
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Muffin tin
- Muffin/cupcake liners
- Whisk
- Spatula
Ingredients for these Blueberry Muffins
We’re using basic, wholesome ingredients that come together perfectly!
Here are the main ingredients:
- All purpose flour: Can be replaced with whole wheat flour for a wheaty (duh) flavour.
- Blueberries: Fresh during the summer or frozen for off-season baking. If using frozen, do not defrost
- Buttermilk: For tenderness and a slight tang.
- Streusel Topping: Because everything is better with a buttery, sugary crumble on top!
How to make Blueberry Muffins 🫐
2. Add the cubed butter and use your fingers to press it into the mixture until completely combined. The cold butter should be around pea sized. Crumble any big clumps apart.
MUFFINS
Tips for the perfect Blueberry Muffin ✨
Do not overmix: This is crucial. Mix just until the ingredients are combined for the softest muffins.
Generous streusel: Don’t skimp on it. It’s what gives these muffins their signature bakery style look.
Avoid blueberry bleed: Tossing them in flour helps prevent the berries from bleeding into the batter.
Room temperature ingredients: This helps the batter mix evenly and rise properly.
FAQ!
Can I use other berries? Of course. Try raspberries or blackberries for a twist.
What if I don’t have buttermilk? Make your own by adding a tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
Can I make these gluten-free? Swap in your favourite gluten-free flour blend.
How do I prevent muffins from getting soggy? Store them with a paper towel in the container to absorb excess moisture.
Storage instructions
Store these Blueberry Muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months—just wrap them individually in plastic wrap and pop them in a freezer bag.
And that’s it! The perfect Blueberry Muffin recipe. Bake, enjoy, and maybe hide a couple for yourself.
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Easy Bakery Style Blueberry Muffins
- Total Time: 45 minutes
- Yield: 10 1x
Description
Ingredients
Streusel
- 1/2 cup all purpose flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter, cubed and cold
Muffins
- 2 1/2 cups all purpose flour, reserve 1 tablespoon to coat the blueberries
- 2 cups blueberries fresh or frozen, if using frozen, do not defrost
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
Instructions
Streusel
-
Mix the flour and sugars together in a small bowl.
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Add the cubed butter and use your fingers to press it into the mixture until completely combined. The cold butter should be around pea sized. Crumble any big clumps apart.
Muffins
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Preheat the oven to 400°F (200°C). Prep a muffin tin with liners or spray with cooking spray. PROTIP: Sprinkle a little bit of uncooked rice grains onto each muffin tin to prevent an oily muffin bottom!
-
In a small bowl, toss the blueberries with 1 tbsp of flour to coat each one. This will retain the structural integrity of the blueberries and keep them juicy while baking.
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In a medium bowl, mix the remaining flour with the baking powder and salt.
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In a large bowl, beat the softened butter, sugar, and vanilla extract together until light and fluffy, about 2-3 minutes.
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Add the eggs and beat until smooth, then stir in the buttermilk until everything is combined.
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Add the dry ingredients to the bowl of wet ingredients and mix just until you no longer see flour. Use a spatula to scrape the sides down as needed. Do not overmix.
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Fold in the blueberries carefully.
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Scoop about 1/4 cup of muffin batter into the prepared tin. Top each muffin generously with streusel. (I recommend scooping all the batter before sprinkling the streusel so ensure each muffin gets an even amount of streusel. You don’t want to run out by the end of it!)
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Bake for 30 minutes, or until the edges of the muffin tops become golden brown and a toothpick inserted into the center comes out clean.
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Let the muffins cool for 10 minutes in the tin before transferring to a cooling rack.
Notes
- If you use frozen blueberries, DON’T thaw them first. They will be easier to work with straight out of the freezer.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: These muffins can also be frozen for up to 3 months. Reheat in the microwave or oven before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Muffins
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