Yield: 12 muffins

Bakery Style Blueberry Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Big, Bakery Style Blueberry Muffins packed with flavor and blueberries! You'll love these freezer friendly breakfast bites!


  • 1 cup milk
  • 1/4 cup vinegar
  • 2 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1 1/2 cups blueberries (fresh or frozen)


  1. Preheat oven to 425ºF. Grease a 12-cup muffin tin with non-stick cooking spray.
  2. In a small bowl, pour the milk and vinegar together. Set aside.
  3. In a large bowl, Combine the flour, baking powder, baking soda, salt and sugar. Add the butter, eggs, vanilla, and the milk + vinegar mixture. Stir JUST until a batter with lumps forms.
  4. Fold in the blueberries.
  5. Fill each muffin cup in the muffin tin to be completely full (about a heaping 1/4 cup).
  6. Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF (without removing the muffins) and bake for another 13 minutes. Remove from oven and let cool for a few minutes before removing from the tin and serving.
  7. These are delicious for 1-2 days, or freeze for later!

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