Bakery Style Blueberry Muffins Recipe

Introduction

These bakery-style blueberry muffins are tender, moist, and topped with a buttery streusel for the perfect crunch. With a simple batter resting trick and a touch of sour cream, they deliver exceptional texture and flavor right in your own kitchen.

Ingredients

• 100 g butter
• 100 g granulated sugar
• 1 large egg
• 50 g sour cream (or full-fat plain Greek yoghurt, 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 flour
• 50 g all-purpose flour (for streusel)
• 40 g granulated sugar (for streusel)
• 25 g butter (for streusel)

Instructions

1. Step 1: Melt the butter. In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
2. Step 2: Add the egg, whole milk, sour cream, and vanilla extract to the bowl. Whisk until fully mixed.
3. Step 3: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, baking soda, and salt. Stir the dry ingredients into the batter until just combined.
4. Step 4: In a separate bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
5. Step 5: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
6. Step 6: While the batter rests, preheat the oven to 220ºC (425ºF) conventional. Prepare a 12-cup cupcake pan with liners in every other hole and grease the edges of all holes to help muffins release easily.
7. Step 7: Make the streusel by mixing 50 g flour and 40 g sugar in a bowl. Melt the butter and add it to the dry ingredients. Use a fork to mix until crumbly with no dry flour left.
8. Step 8: After resting, divide the batter evenly into the 6 lined cupcake holes, filling to the top without deflating the batter. Sprinkle streusel generously on each muffin.
9. Step 9: Bake for 7 minutes at 220ºC (425ºF), then reduce the heat to 175ºC (350ºF) and bake for another 10–13 minutes, until a cake tester inserted in the center comes out clean.
10. Step 10: Let muffins cool in the pan on a wire rack for 5 minutes, then remove from the pan and cool for an additional 15–20 minutes before serving.

Tips & Variations

• Use sour cream or full-fat Greek yoghurt for extra moist muffins.
• Coating blueberries with flour prevents them from sinking in the batter.
• Line every other cupcake hole to encourage domed muffin tops.
• Try adding a pinch of cinnamon or lemon zest to the batter for a flavor twist.

Storage

Store blueberry muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins wrapped tightly for up to 3 months. Reheat gently in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well—just toss them with flour straight from the freezer and fold into the batter without thawing to avoid excess moisture.

Why should I let the batter rest for an hour?

Resting the batter allows the flour to fully hydrate and the gluten to relax, resulting in a tender crumb and better rise in your muffins.

Bakery Style Blueberry Muffins Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

This Bakery Style Blueberry Muffins recipe yields moist, fluffy muffins with a delightful streusel topping. The batter benefits from a rest period to develop flavor and texture, ensuring tender crumb muffins studded with juicy blueberries. Perfect for a breakfast treat or afternoon snack, these muffins combine the classic buttery, vanilla notes with the freshness of berries and a crunchy sugar crumble topping.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 large muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffins

• 100 g butter
• 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)

Streusel Topping

• 50 g all-purpose flour
• 40 g granulated sugar
• 25 g butter

Instructions

1. Prepare the batter: Melt the butter and combine it with granulated sugar in a large mixing bowl, whisking until blended smoothly.
2. Add wet ingredients: Whisk in the egg, whole milk, sour cream, and vanilla extract until the mixture is fully combined.
3. Sift and mix dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into the wet mixture using a sieve. Stir gently until just combined without overmixing.
4. Coat blueberries: In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
5. Fold in blueberries: Gently fold the coated blueberries into the batter, ensuring a uniform distribution with minimal mixing to avoid deflating the batter.
6. Rest the batter: Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature to develop flavor and improve texture.
7. Preheat oven and prepare pan: Preheat the oven to 220ºC (425ºF) conventional setting. Line 6 cupcake holes in a 12-cup cupcake pan with liners, skipping every other cup, and grease around the edges to help easy muffin release.
8. Make streusel topping: In a bowl, combine 50 g all-purpose flour and 40 g granulated sugar. Melt the butter and add it to the dry ingredients, mixing with a fork until crumbly and no dry flour remains.
9. Fill cupcake liners: After the batter rests, divide it evenly into the 6 lined cupcake cups, filling to the top carefully without deflating.
10. Add streusel and bake: Top each muffin with the prepared streusel. Bake at 220ºC (425ºF) for 7 minutes, then reduce oven temperature to 175ºC (350ºF) and bake for an additional 10-13 minutes, or until a cake tester inserted in the center comes out clean.
11. Cool muffins: Let muffins cool for 5 minutes in the pan on a wire rack, then remove from the pan and cool completely for 15-20 minutes before serving.

Notes

• Using only 6 liners spaced apart encourages the muffins to dome nicely and bake evenly.
• Resting the batter for an hour allows the flour to hydrate and improves muffin texture.
• Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
• Be careful not to overmix the batter after adding flour to keep muffins tender.
• The streusel topping adds a wonderful crunchy texture that contrasts with the soft muffin.
• If using frozen blueberries, do not thaw them fully before adding to prevent excessive moisture.
• The baking time and temperature adjustment helps create a crispy top and fully cooked, moist crumb inside.

Keywords: blueberry muffins, streusel topping, bakery style muffins, breakfast muffins, blueberry dessert