January 16, 2021| By

Bakery Style Blueberry Muffins

Prep Time: 20 minutes
Cook Time: 30 minutes
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Bakery Style Blueberry Muffins are easy to make and taste just like the muffins you buy at the bakery - except better! They're delicious, soft, and sweet! Bring the bakery to your kitchen!

Muffins are awesome, don't stop here! Try these Corn Muffins with Cinnamon Maple Butter and Lemon Poppy Seed Muffins too!

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Ok, who doesn't love blueberry muffins? More specifically, bakery style blueberry muffins?! They're soft and fluffy and full of yummy bursting blueberries in every bite! Blueberry Muffins just so happen to be my favorite flavor of muffins.

If you're new here, you know that I just recently mastered muffins. I talked about it in my Corn Muffins with Cinnamon Maple Butter recipe. For the longest time I couldn't make muffins - either they didn't rise properly or they just tasted weird. I don't know what was going on. However, now that I mastered them, all I want to do is make muffins. Hence these Bakery Style Blueberry Muffins.

Can you blame me? Have you ever mastered something and now it's all that you wanna do?! This is so me now. I actually baked these in late 2020 when I was stressed out about the state of the world. Yes, when I'm stressed, I bake and I pray. These muffins came out so well that I decided to write down the recipe and make them again. They came out even better the second time.

What's nice about these bakery style blueberry muffins are that theyre easy to make. It's another mix and dump recipe where you simply mix together wet ingredients and dry ingredients and bake. No frills, no special instructions. Just simple baking. Can you believe it? I know, you're probably like no way Bakery style blueberry muffins are easy to make - but really, they truly are!

how do you make bakery style blueberry muffins?

It's so easy! So you start by preheating your oven to 425 degrees F. Then start by combining your wet ingredients. This consists of melted butter, sugar, and brown sugar. Whisk those together and then add eggs, one at a time. Then continue adding the remainder of the ingredients - greek yogurt or sour cream, vanilla extract, and milk. Whisk those together until the clumps are gone and the mixture is smooth.

In a separate bowl, combine your dry ingredients - flour, baking powder, baking soda, and salt. Whisk those together for about 10-15 seconds. Then add blueberries to flour mixture. Then add the wet ingredients to the flour mixture and fold together with a silicone flat spatula or large spoon. Line your muffin pan with baking cups/liners and fill each cup about ¾ of the way.

Here's an optional step - if you have or would like to buy coarse sugar, you should! Adding the coarse sugar on top gives these muffins a really nice crunch on top! You can also use demerara sugar if that's easier to find! I purchased demerara sugar from Whole Foods but they also sell it at Sur La Table too! I highly recommend using the coarse sugar for thee bakery style blueberry muffins! Again this step is completely optional, just very very highly recommended. It's worth it!

Bakery Style Blueberry Muffins

how do you make moist blueberry muffins from scratch?

It's all in the ingredients and the cook temperature and time! With this recipe in particular, I used butter and oil to ensure that the crumb is nice and moist fresh out of the oven and for the day to come! Adding oil to baked goods really keeps them nice and moist and helps preserve the tender crumb that we all love.

Secondly, I have said this before and I will say it a million times - don't over mix your batter. Sounds familiar? I probably say it on ALL of my cake-like recipes, including muffins, cake donuts, and even some cookie recipes. It is so important not to over mix your dough! Do you remember why? It's because when you over mix your dough, it yields a tough and dense muffins/cake/donut etc.

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can I use frozen blueberries in bakery style blueberry muffins?

You sure can! This Bakery Style Blueberry Muffin recipe calls for fresh blueberries, but if you would like to use frozen blueberries, it'll turn out just as good! I like to use fresh blueberries because I think that they caramelize really nicely in the oven.

I know a lot of people who swear by frozen blueberries because they tend to be a little sweeter. Frozen fruits and veggies are typically picked at optimal ripeness making their flavor a lot more pronounced. With this recipe, the muffin itself is nice and sweet so all I care about is the natural blueberry flavor. So that's why I like them fresh. However, the fresh blueberries get nice and soft while baking in the oven and kind of turn jelly-like inside of the muffins, especially when they're nice fresh out of the oven! So moral of the story - you can absolutely use frozen blueberries. However, it is my recommendation to use fresh blueberries.

what sort of equipment do I need to make this recipe?

For this Bakery Style Blueberry Muffin recipe, you simply need two large mixing bowls, a whisk, a large spoon or silicone flat spatula, and a muffin pan. I do highly recommend using muffin/cupcake baking cups/liners when baking muffins. It makes it easer to clean the pan and to remove the muffin from pan.

Also, You can use a stand mixer if you'd like, but it's not mandatory. Because this recipe is so simple, I mixed everything with the whisk and was completely fine. I actually prefer not using the stand mixer for this recipe because I don't want to mistakenly over mix my batter. But yeah, this is all that you need!

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okay, enough talking! Let's cook (watch video below)

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins are easy to make and taste just like the muffins you buy at the bakery - except better! They're delicious, soft, and sweet! Bring the bakery to your kitchen!
Serving: 9 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time 15 minutes
Total Time: 1 hour 5 minutes
Calories: 520kcal


  • 2 6 cup Jumbo Muffin Pans You may also use a 12 cup muffin pan
  • Mixing Bowls


  • 1 stick salted butter, melted
  • 1 ¼ cup sugar
  • cup brown sugar
  • 2 eggs
  • ¼ cup vegetable oil
  • cup whole milk greek yogurt or sour cream
  • 2 tsp vanilla extract
  • ¾ cup milk
  • 3 ¼ cup All-Purpose Flour
  • 4 tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 cups blueberries, fresh or frozen
  • demerara sugar/coarse sugar, optional


  • Preheat oven to 425 degrees F.
  • In a large bowl, combine melted butter, sugar, brown sugar, and vegetable oil. Whisk together and then add eggs, greek yogurt, vanilla extract, and whole milk. Whisk together until all clumps are gone and mixture is smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add blueberries, ensuring all blueberries are coated in flour.
  • Add flour mixture to the wet ingredients and fold the two together with a spoon/spatula. Mix together until flour is completely mixed in with wet ingredients, about 30 seconds. Cover batter with a towel or plastic wrap and allow batter to rest for 15 minutes.
  • Line a jumbo muffin pan or regular muffin pan with cupcake liners/baking cups. Fill each baking cup to the top with batter. Sprinkle demerara sugar on top (optional).
  • For jumbo muffin pan, bake at 425 for 5 minutes and then reduce heat to 350 degrees and continue to bake for 25 minutes. For a regular size muffin pan, bake for at 425 degrees for 5 minutes then reduce heat to 350 and bake for another 15-18 minutes, until a toothpick comes out clean.


Calories: 520kcal | Carbohydrates: 79g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 487mg | Potassium: 157mg | Fiber: 2g | Sugar: 42g | Vitamin A: 479IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 3mg
Course: Breakfast
Cuisine: American

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Recipe Rating

  1. 5 stars
    By far the best homemade blueberry muffins I have ever made. Literally, just took them out of the oven and could barely wait to try one. They are moist and plump full of blueberries, distributed throughout. The flavor is not too sweet, which I love, and the texture is amazing. My new go to recipe. I will be making these again and again. I love your site. Thank you for such and amazing recipe.

  2. 5 stars
    I make these muffins every Sunday for the week for breakfast, they’re so easy to make and everyone loves them!

  3. 5 stars
    I made these delicious blueberry muffins this last weekend and my entire family devoured them! Good thing I was able to save a few for myself. They are perfect with a cup of coffee! YUM!!

  4. 5 stars
    I make these muffins at least once per month. They’re so fluffy, this is the best muffin recipe I’ve ever found.

  5. My whole family loved it. I didn’t have yogurt or sour cream so I used sour milk ( milk +vinegar) and they turned out great. Thanks for the recipe.

  6. 5 stars
    The best blueberry muffins I have ever made. So moist and bursting with flavor. I didn’t have Demerara sugar for the tops but they were amazing without it. Will definitely be making these again.

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