These bakery style blueberry muffins are soft, fluffy, and packed with juicy blueberries. They have a nice sweet crust on top that makes them extra special!
Every bite feels like a treat, especially when they come straight out of the oven. I can’t resist having one with my morning coffee. Yum!
Making these muffins is a breeze! Just mix the ingredients, fold in the blueberries, and bake. You’ll feel like a pro baker in no time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your muffins, giving them structure. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend.
Granulated Sugar: Granulated sugar sweetens the muffins and helps achieve that lovely golden crust. For a healthier twist, you can use coconut sugar or honey, but note that this may change the texture slightly.
Buttermilk: This ingredient adds moisture and a slight tang. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
Blueberries: Fresh blueberries burst with flavor, but frozen ones work just as well. If using frozen, no need to thaw, just toss them in the batter directly! Raspberries or chopped strawberries can also be fun substitutes.
Coarse Sugar: The sprinkle of coarse sugar on top gives that bakery-style finish. If you can’t find it, regular granulated sugar works too, but coarse sugar adds a nice crunch.
How Do I Prevent Overmixing My Muffin Batter?
Overmixing can lead to dense muffins, so it’s key to mix just enough. Start by whisking dry ingredients separately from wet ingredients until they’re combined. When you mix them together, use a gentle folding motion.
- Combine the dry and wet ingredients until you see no more flour. A few lumps are totally fine!
- When adding blueberries, fold them in carefully to avoid bursting them. Think gentle lifts and turns rather than stirring vigorously.
Patience here really pays off! The less you mix, the fluffier your muffins will be. Enjoy each soft bite!
Bakery Style Blueberry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Muffins:
- 2 cups fresh blueberries (or frozen)
- 1 tablespoon coarse sugar (for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 25-30 minutes of baking time. So, you’ll be enjoying your homemade blueberry muffins in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This high temperature will help your muffins rise beautifully. While the oven is warming up, line a muffin tin with paper liners or spray it lightly with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined for even baking.
3. Combine the Wet Ingredients:
In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until it’s nice and smooth. This mixture will add moisture and flavor to your muffins.
4. Combine Both Mixtures:
Now, pour the wet ingredients into the dry ingredient bowl. Gently fold everything together using a spatula or wooden spoon. Be careful not to overmix; it’s perfectly fine if there are a few lumps—this will keep your muffins fluffy!
5. Add the Blueberries:
Next, fold in the blueberries gently. If you’re using frozen blueberries, you might want to let them sit at room temperature for a few minutes to avoid turning the batter too blue. Distributing them evenly will ensure every bite has those delicious bursts of flavor.
6. Fill the Muffin Cups:
Using a spoon, fill each muffin cup about 3/4 full with the batter. Don’t worry about them looking perfect; muffins are meant to be a bit rustic! For a sweet touch, sprinkle a little coarse sugar on top of each muffin.
7. Bake the Muffins:
Put the muffin tin in the preheated oven and bake for 5 minutes at 425°F (220°C). After 5 minutes, reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean when they are ready.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. These muffins are delicious warm or at room temperature. Enjoy your homemade bakery-style blueberry muffins!
Can I Use Different Types of Flour for These Muffins?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a healthier option, but keep in mind the muffins may be denser. If you want a gluten-free option, try using a 1:1 gluten-free baking mix. Just be sure to check if it contains xanthan gum, as that can affect the texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or pop them in the microwave for a quick warm-up!
Can I Use Frozen Blueberries?
Yes, frozen blueberries work great in this recipe! There’s no need to thaw them first; just fold them into the batter while frozen. This helps prevent the batter from turning purple. However, be aware that frozen blueberries may add extra moisture, so be sure not to overmix the batter.
How Can I Make These Muffins More Flavorful?
For added flavor, consider mixing in a teaspoon of lemon zest or using almond extract instead of vanilla. You can also add spices like cinnamon or nutmeg for a warm, cozy flavor. If you want to go all out, try adding a crumb topping made of butter, flour, sugar, and oats before baking!
