Fluffy bakery style Blueberry Muffins are worth waking up for! Chock full of plump juicy blueberries, these muffins are easy to make and the whole family will love them!
Bakery Style Muffins
We love those big bakery style blueberry muffins. You know the ones. With big fluffy tops that almost spill over the muffin cup and lots and lots of whole blueberries. A good blueberry muffin is a thing of beauty.
What to do when you’re hankering for a really excellent muffin but can’t get to the bakery? Make them yourself!
Sure, you could make muffins from one of those boxed mixes and they’d taste just fine, but why settle for “just fine” when you can have “jaw droppingly delicious”?
Homemade blueberry muffins are easy to make, requiring just a couple more steps than those boxed mixes with the freeze-dried blueberries.
Using whole fresh or frozen blueberries in homemade muffins makes a world of difference! I like the balance of slightly tart blueberry flavor with the sweet and moist muffin.
It’s hard to think of a more universally loved breakfast pastry than Blueberry Muffins!
I packed these muffins with frozen wild blueberries and baked them in JUMBO muffin cups for that authentic fresh-from-the-bakery-counter style.
This is one of my most frequently made–and requested–muffin recipes!
Thanks to Jordan Marsh for this one!
Step by Step Instructions
STEP 1. Line the cups of your JUMBO muffin tin with paper liners and set aside. Preheat your oven to 425 degrees F.
STEP 2. In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions). Remove about 1 cup of the batter and set aside.
STEP 3. In a small bowl, combine the frozen berries with 1 Tbsp of flour, to lightly coat the berries. With one or two strokes, fold berries into batter taking care not to over mix.
STEP 4. Using a large cookie scoop, divide batter among the 6 muffin cups. Top with the blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired. Sprinkle the tops of each muffin with the extra sugar.
STEP 5. Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.
These muffins are buttery and moist enough to enjoy “naked.” That said, if you want to add a pat of butter to a warm muffin, I won’t stop you! However you enjoy your blueberry muffins, I hope you find them as scrumptious as we do.
Tips and Tricks
- Do NOT over mix the batter! The more you work the batter here, the more you’ll develop the gluten (protein) in the flour. Those gluten proteins give structure to our yeast breads but will make your muffins dense and tough. You want to mix the batter until all the ingredients are just barely combined. (A few small lumps here and there are just fine.)
- Sugar on top. Sprinkling sugar on top of each muffin cup before baking gives the muffins that beautiful sugary crust I love so much.
- Toss the blueberries with flour. Mixing the frozen berries with a bit of flour first helps keep them from sinking to the bottom of your muffins. The flour allows the berries to stay suspended in the airy muffins so you get juicy berries in each bite.
- Don’t over bake. 35 minutes in the oven was just perfect for these in my oven. If your oven runs hot, check the muffins after 25 to 30 minutes. A toothpick inserted in the center should come out clean (or with a few crumbs). Over baked muffins are dry, tough and no fun at all!
- Use frozen or fresh blueberries. I used frozen wild blueberries however fresh would work too. Avoid using freeze dried or canned berries in this recipe.
Keep in an airtight container at room temperature for best flavor.
Yes! After cooling, slide muffins into a ziploc freezer bag or airtight freezer safe container and store for up to 3 months.
If muffins are frozen, thaw and reheat in the microwave at 50% power for 30-60 seconds.
More Breakfast Recipes
- Lemon Poppy Seed Muffins
- Chocolate Zucchini Muffins
- Blueberry Zucchini Muffins
- Pumpkin Muffins
- Zucchini Bread
Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery.