Bakery Style Blueberry Muffins Recipe
If you have a soft spot for tender, fluffy treats bursting with juicy berries and topped with a crunchy crumb, then these Bakery Style Blueberry Muffins are the ultimate homemade indulgence you need in your life. Imagine sinking your teeth into perfectly domed muffins with a light crumb, balanced sweetness, and a delightful streusel topping that gives every bite a satisfyingly crisp contrast. This recipe brings that bakery magic right into your kitchen using simple ingredients and straightforward steps, making it an absolute favorite for a cozy breakfast, snack, or anytime pick-me-up.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role in achieving those soft interiors and golden tops that make bakery muffins so special. From the richness of butter and the tang of sour cream to the burst of fresh blueberries, these ingredients come together simply yet effectively for a spectacular result.
- Butter (100 g): Melted butter lends rich flavor and moisture, ensuring tender crumb every time.
- Granulated sugar (100 g): Balances sweetness and helps with browning for that irresistible golden crust.
- Egg (1 large): Binds ingredients together and adds structure to the muffins.
- Sour cream (50 g): Adds moisture and a slight tang that keeps the muffins wonderfully tender.
- Whole milk (90 g): Enhances texture and helps create a smooth batter.
- Vanilla extract (1 tsp): Infuses warmth and depth to the flavor profile.
- All-purpose flour (160 g): The main structure builder for the perfectly soft base.
- Baking powder (1 1/4 tsp): Provides essential lift and fluffiness.
- Baking soda (1/4 tsp): Works with sour cream to lighten texture and add tenderness.
- Salt (1/4 tsp): Enhances all the flavors for a balanced taste.
- Blueberries (100 g): Use fresh or frozen, coated in flour to prevent sinking and distribute evenly.
- Extra flour (1 tbsp): For dusting the blueberries, so they suspend nicely in the batter.
- Streusel Topping: Made from 50 g all-purpose flour, 40 g granulated sugar, and 25 g butter, this adds a crisp, sweet finish.
How to Make Bakery Style Blueberry Muffins
Step 1: Prepare the Batter
Start by melting the butter to create that luscious, rich base. Combine the melted butter and granulated sugar in a large mixing bowl and whisk until smooth and evenly mixed.
Step 2: Add the Wet Ingredients
Now, whisk in the egg, whole milk, sour cream, and vanilla extract until the mixture is harmonious and creamy. These ingredients ensure your muffins stay moist and flavorful.
Step 3: Incorporate the Dry Ingredients
Sift together the all-purpose flour, baking powder, baking soda, and salt into the batter using a sieve. Gently stir the dry ingredients into the wet mixture just until combined to avoid overmixing and tough muffins.
Step 4: Prepare the Blueberries
In a separate bowl, toss your blueberries with a tablespoon of flour. This crucial step keeps the berries from sinking to the bottom and prevents bleeding too much into the batter, preserving that lovely speckled look.
Step 5: Fold in Blueberries
Carefully fold the floured blueberries into the batter, taking care not to overwork it which can deflate the batter and affect the muffin’s rise.
Step 6: Let the Batter Rest
Cover your bowl with plastic wrap and let the batter rest for an hour at room temperature. This step is key to achieving those tall, bakery-style domes by allowing the ingredients to meld and the leaveners to activate properly.
Step 7: Preheat and Prepare Your Pan
While the batter rests, heat your oven to 220ºC (425ºF). Prepare a 12-cup cupcake pan but only line every other cavity with paper liners to help the muffins rise with a proud dome. Grease around the edges of all the cupcake holes for easy muffin removal later.
Step 8: Make the Streusel Topping
Mix together the flour and sugar in a bowl. Melt the butter separately, then add it to the flour mixture and combine with a fork until crumbly and no dry flour remains. This sweet crumble topping adds wonderful texture.
Step 9: Bake Your Muffins
Divide the batter evenly into the prepared liners, filling each to the brim but gently to keep the air inside. Sprinkle the streusel topping generously before baking. Pop them into the oven for 7 minutes at 220ºC, then reduce the heat to 175ºC (350ºF) and bake for an additional 10 to 13 minutes. Your muffins are done when a cake tester inserted comes out clean.
Step 10: Cool and Enjoy
Let the muffins cool in the pan on a wire rack for 5 minutes. Then, carefully remove them from the pan and allow them to cool for another 15 to 20 minutes before diving in. This cooling step lets their texture set and enhances flavor.
How to Serve Bakery Style Blueberry Muffins
Garnishes
Sprinkle a light dusting of powdered sugar over the muffins for a classic bakery look, or add a few fresh blueberries on top right before serving for an extra pop of color and freshness.
Side Dishes
These muffins pair beautifully with a dollop of creamy butter or clotted cream and a side of freshly brewed coffee or hot tea. For a brunch spread, consider adding some scrambled eggs and fresh fruit.
Creative Ways to Present
Try serving these muffins warm with a swirl of honey or your favorite fruit preserves. For a fun twist, slice them in half and make mini blueberry muffin sandwiches with cream cheese or mascarpone.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to two days to maintain their delightful texture and freshness.
Freezing
Bakery Style Blueberry Muffins freeze beautifully. Wrap them individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Reheating
Warm your muffins in a microwave for 15-20 seconds or in a preheated oven at 175ºC (350ºF) for about 5 minutes. This brings back their freshly baked softness and revives the crumbly streusel.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Just be sure to toss them in flour before folding into the batter to prevent them from sinking and discoloring the muffins.
Why do I need to rest the batter for an hour?
Resting lets the baking powder and baking soda fully activate and the flour to hydrate, which gives you those gorgeous domed, bakery-style muffins.
What can I substitute sour cream with?
You can use full-fat plain Greek yogurt as a fantastic alternative that provides similar moisture and tanginess.
How do I prevent the blueberries from sinking?
Coating the blueberries in a bit of flour before adding to the batter creates a barrier that helps keep them evenly distributed throughout the muffins.
Can I double this recipe to make more muffins?
Yes! Just double all the ingredients and bake in two batches or use two muffin tins. Keep the same baking temperature but adjust time slightly if needed, keeping an eye on the muffins.
Final Thoughts
These Bakery Style Blueberry Muffins are truly a game-changer—the perfect blend of fluffy, sweet, tangy, and crumbly that makes you think you picked them up fresh from your favorite bakery counter. Give this recipe a try and enjoy the cozy satisfaction of homemade muffins that don’t just taste amazing but feel like a warm hug on any day you bake them!
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Bakery Style Blueberry Muffins Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 large muffins 1x
- Diet: Vegetarian
Description
These bakery-style blueberry muffins feature a tender, moist crumb with a lightly sweetened streusel topping. Made with fresh or frozen blueberries coated in flour to prevent sinking, and a batter enriched with sour cream and butter for a rich texture. They rest an hour before baking for a perfect rise and are baked in a conventional oven for a golden dome and soft interior.
Ingredients
For the Muffins
- 100 g butter, melted
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream (or full-fat plain Greek yogurt), room temperature
- 90 g whole milk, room temperature
- 1 tsp vanilla extract
- 160 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g fresh or frozen blueberries
- 1 tbsp all-purpose flour (for coating blueberries)
For the Streusel Topping
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter, melted
Instructions
- Melt Butter and Combine Wet Ingredients: Melt the butter and in a large mixing bowl whisk together melted butter and granulated sugar until combined. Add the egg, whole milk, sour cream, and vanilla extract; whisk until smooth and well incorporated.
- Sift Dry Ingredients: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, baking soda, and salt. Stir the dry ingredients gently into the wet mixture until just combined without overmixing.
- Coat Blueberries: In a separate bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly. This prevents the berries from sinking to the bottom during baking.
- Fold Blueberries into Batter: Gently fold the flour-coated blueberries into the batter, being careful not to break them up or overmix the batter.
- Rest Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour to allow flavors to meld and improve texture.
- Preheat Oven and Prepare Pan: Preheat the oven to 220ºC (425ºF) on a conventional setting. Prepare a 12-cup muffin pan by placing liners in every other cup (6 liners total) to allow for better dome formation. Lightly grease the empty holes for easy muffin release.
- Make Streusel Topping: In a bowl, combine 50 g all-purpose flour and 40 g sugar. Add melted butter and mix with a fork until a crumbly streusel forms with no dry flour remaining.
- Fill Muffin Liners and Add Streusel: After resting, divide the batter evenly into each lined muffin cup, filling them to the top without deflating the batter. Sprinkle the streusel topping evenly over the muffins.
- Bake Muffins: Bake initially for 7 minutes at 220ºC (425ºF), then reduce the oven temperature to 175ºC (350ºF) and continue baking for another 10-13 minutes until a cake tester inserted comes out clean and muffins are golden.
- Cool Muffins: Allow muffins to cool in the pan on a wire rack for 5 minutes, then remove from the pan and let cool an additional 15-20 minutes before serving for best texture and flavor.
Notes
- Coating blueberries with flour helps prevent them from sinking to the bottom of the muffins.
- Resting the batter for one hour allows the gluten to relax and the texture to improve.
- Lining every other muffin cup helps the muffins to rise and dome nicely.
- You can use frozen blueberries; do not thaw before mixing to avoid coloring the batter.
- The streusel topping adds a sweet, crunchy contrast but can be omitted for a simpler muffin.
- Use full-fat dairy for moisture and richness, but you can substitute with lower-fat options at your discretion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approximately)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: blueberry muffins, streusel topping, bakery style muffins, breakfast muffins, blueberry recipe
