Bakery Style Blueberry Muffins Recipe

I recently stumbled upon the perfect recipe for Yummy Blueberry Muffins that blend a delicate crumb topping with a surprisingly moist tall muffin base. Every bite reveals the perfect balance of tender muffin and crunchy streusel. I share this delightful recipe that truly satisfies when you crave something special indeed.

I came across this idea for Bakery Style Blueberry Muffins and thought, why not try making these at home? I’ve always been intrigued by recipes that promise a soft texture with just the right amount of crunch.

This recipe uses a blend of 2 cups all purpose flour, 1/2 cup granulated sugar, a large egg, 1/2 cup milk, and 1/3 cup melted butter or vegetable oil, all mixed together with a hint of vanilla extract. Then there’s the star of the show, the fresh blueberries tossed in a bit of flour, which gives the muffins their burst of flavor.

Plus, the crumb topping is a game changer, made of 1/2 cup all purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 cup cold unsalted butter diced small. I love that this recipe mixes the charm of a classic muffin recipe with a twist on easy baked desserts that can rival even the best bakery finds.

Enjoy your muffin making!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love that the muffins always come out super soft and moist even though you have that crunchy crumb topping. It’s awesome how the recipe tells you not to overmix so you actually get that tender texture.

Second, the sweet burst of fresh blueberries in every bite is just the best. I love how the blueberries almost melt into the batter, giving me little pockets of flavor everywhere i bite.

Lastly, it’s just really simple to make. Even if you’re not a pro baker, following the steps makes me feel like i’m whipping up some fancy bakery style treats right at home.

Ingredients

• All purpose flour: Provides carbohydrates and structure, making the muffins light and airy.
• Granulated sugar: Sweetens the muffins and tenderizes the crumb during baking.
• Fresh blueberries: Packed with fiber and vitamins, adding a burst of tangy sweetness.
• Baking powder: A leavening agent that helps the muffins rise and become fluffy.
• Butter/oil: Adds moisture and richness for a tender, delightful crumb.
• Crumb topping: Brown sugar with flour, cinnamon and butter gives a sweet crunchy finish.
• Vanilla extract: Enhances aroma and flavor with a subtle sweet and warm note.

Ingredient Quantities

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 1/3 cup melted butter or vegetable oil
• 1 teaspoon vanilla extract
• 1 to 1 1/2 cups fresh blueberries tossed in a bit of flour
• For the crumb topping: 1/2 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, diced

How to Make this

1. Preheat your oven to 400°F and grease your muffin tin well.

2. In a large bowl, mix together 2 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a separate small bowl, beat 1 large egg with 1/2 cup milk, 1/3 cup melted butter (or vegetable oil), and 1 teaspoon vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir just until mixed. Its important not to overmix so your muffins stay soft.

5. Gently fold in 1 to 1 1/2 cups fresh blueberries that have been tossed with a little bit of flour to stop them from sinking.

6. Spoon the batter into the prepared muffin tin filling each cup around two thirds full.

7. In another bowl, for the crumb topping, combine 1/2 cup all purpose flour, 1/2 cup packed brown sugar, and 1/2 teaspoon ground cinnamon.

8. Add the 1/4 cup cold unsalted butter diced into small pieces and use a fork or pastry cutter to mix until the topping gets crumbly.

9. Sprinkle the crumb topping evenly over the muffins before placing them in the oven.

10. Bake for 18-20 minutes or until the muffins are golden on top and a toothpick inserted in the center comes out clean. Let them cool a little before enjoying your delicious treat!

Equipment Needed

1. Oven (must be preheated to 400°F)
2. Muffin tin (make sure to grease it well)
3. Large mixing bowl (for combining dry ingredients)
4. Small mixing bowl (to beat the egg and mix wet ingredients)
5. Measuring cups and spoons (to accurately measure flour, sugar, baking powder, salt, milk, and butter)
6. Whisk or fork (to beat the egg and mix liquid ingredients)
7. Spatula or wooden spoon (for stirring and folding in the blueberries)
8. Another small bowl or the same small bowl after cleaning (for mixing the crumb topping)
9. Pastry cutter or fork (for combining the topping ingredients with the cold butter)
10. Cooling rack (for letting the muffins cool after baking)

FAQ

Bakery Style Blueberry Muffins Recipe Substitutions and Variations

• If you dont have all-purpose flour, try mixing half whole wheat and half all-purpose to add a nuttier flavor (you might need a bit more liquid though).
• If granulated sugar is scarce, you can use coconut sugar or even a bit of honey – just consider reducing the milk a tad to keep the batter right.
• For the baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar which works well if you’re in a pinch.
• No cow’s milk? Almond or soy milk make a fine substitute with only a slight flavor change.
• If you’re out of melted butter, vegetable oil is a perfect swap or even melted coconut oil for a subtle tropical twist.

Pro Tips

1. Dont overmix the batter – once you add the wet ingredients, stir until you just see no dry bits, so the muffins dont turn out tough.
2. Tossing the blueberries with a little flour is a game changer, it helps them stay suspended rather than sinking to the bottom during baking.
3. When you mix the crumb topping, work quickly so the cold butter doesnt melt completely into the sugar and flour, this helps get those nice crunchy bits on top.
4. Let the muffins chill a bit in the pan after baking, so they firm up and are less likely to fall apart when you transfer them.