I have been enamored with Bakery Style Blueberry Muffins for way too long. Until this recipe, I hadn’t tried one that tasted sweet enough, or special enough to make again. Most of the other homemade muffin recipes I’ve tried always tasted a bit sour and plain.
I developed this Blueberry Muffin recipe over time, tailoring it to the coffee shop style muffins I have bought with my lattes over the years. This easy recipe will definitely satisfy your craving for moist, sweet blueberry muffins, and they definitely pair perfectly with a warm cup of coffee!
The Blueberries
You can use either frozen, or fresh blueberries in this recipe. It is winter here in Michigan, so I opted for Frozen Blueberries. This brand from Aldi was perfect, and they tasted great in the muffins!
To begin, add 2 Tbsp of Granulated Sugar to your blueberries, and stir to coat.
Making the Blueberry Muffin Batter
Preheat oven to 350 degrees. Grease muffin pans with cooking spray or place paper muffin liners in pan.
Whisk together the flour, sugar, baking soda, baking powder, and kosher salt. Set aside for later.
Crack 2 eggs into a mixing bowl and beat for 1-2 minutes.
Add the sour cream, vegetable oil, and vanilla extract.
Beat until all the wet ingredients are well incorporated.
Stir in the lemon zest and lemon juice. 1 Tbsp of lemon zest is roughly equivalent to the zest of 1 whole lemon rind.
Stir wet mixture into dry mixture, just until combined. Do not over-mix! The image below wasn’t fully mixed yet, but it looks pretty!
Add 1 Tbsp of All Purpose Flour to the sugared blueberries, and gently stir to coat. This step helps prevent the blueberries from sinking to the bottom of the muffins.
Next, gently fold the floured blueberries into the prepared batter.
If you find a blueberry gets crushed, don’t worry! This is OK, it doesn’t have to perfect. The muffins still taste great with a little purplish blue hue! My kiddos actually prefer them that way, haha!
Evenly scoop the batter into the prepared muffin pans. Fill cups nearly to the top, you should have enough batter to yield 12 standard muffins or 6 jumbo muffins.
Optional Crumb Topping
Melt 6 Tbsp of salted butter over low heat.
Whisk together Flour, sugar, brown sugar, nutmeg, and cinnamon in a medium bowl.
Pour melted butter into dry ingredients.
Mash together with a fork until light crumbs form. Do not over-mix and break up the crumbs.
Generously sprinkle crumb topping over the muffins prior to baking. Lightly tap to help the crumbs stick to the surface of the muffins. You may have some crumb topping left over, but better to have too much than too little! It is one of the very best parts of the muffin!
Baking the Muffins
- Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins rest in the pan for 3-5 minutes prior to transferring to cooling racks or counter top. Be careful to loosen edges of muffin tops prior to pulling them out of the pan.
And that’s it! Fresh, Bakery Style Blueberry Muffins. Serve them for breakfast either warm, or at room temperature, with a cup of coffee! Or enjoy as a snack, anytime.
*This recipe can also make 6 jumbo muffins, simply reduce the oven temperature to 325 degrees and bake for 37-45 minutes (or until a toothpick inserted in the center of a muffin comes out clean).
Bakery Style Blueberry Muffins
Ingredients
Blueberry Muffin Batter
- 1-1/2 cup Blueberries, frozen or fresh
- 2 cups All Purpose Flour
- 1 (+2 Tbsp reserved) cup Sugar ,granulated
- 1/2 tsp Kosher Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Sour Cream or Plain Greek Yogurt
- 2/3 cup Vegetable Oil
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 Tbsp Lemon Juice ,fresh
- 1 Tbsp Lemon zest , about 1 lemon
Optional Crumb Topping
- 6 Tbsp Butter, melted
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 3/4 cup Flour
Instructions
Preparing the Muffin Batter
- Remove Blueberries from refrigerator or freezer (rinse if needed), and sprinkle with the 2 Tbsp reserved Granulated Sugar. Stir to coat.
- Preheat oven to 350 degrees. Grease muffin pans with cooking spray or place paper muffin liners in pan.
- Whisk Flour, 1 cup sugar, kosher salt, baking soda, and baking powder in a large bowl. Set aside.
- Lightly beat the eggs for 1-2 minutes over medium speed. Add the sour cream, vegetable oil, vanilla, lemon zest, and lemon juice. Beat until all the wet ingredients are well incorporated.
- Stir wet mixture into dry mixture, just until combined. Do not over-mix!
- Add 1 Tbsp of Flour to the sugared blueberries, stirring to coat. This step will prevent the blueberries from sinking to the bottom of the muffins.
- Gently fold the blueberries into the prepared muffin batter.
- Evenly scoop or ladle batter into prepared muffin pans. Batter yields 12 regular muffins.
Optional Crumb Topping
- Melt 6 Tbsp of butter over low heat
- Whisk together Flour, sugar, brown sugar, nutmeg, and cinnamon
- Pour melted butter into dry ingredients, mash together with a fork until light crumbs form. Do not over-mix and break up the crumbs.
- Generously sprinkle crumb topping over muffins prior to baking. Lightly tap to help the crumbs stick to the muffins.
Baking
- Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins rest in pan for 3-5 minutes prior to transferring to cooling racks or counter top. Be careful to loosen edges of muffin tops prior to pulling them out of the pan.
Notes
Like this recipe? Check out my Glazed Pumpkin Muffins for another Bakery Style Favorite! https://beckysrecipebox.com/glazed-pumpkin-muffins/