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Bakery-Style Blueberry Muffins are effortlessly simple to make and rival the ones you’d find at your favorite bakery—only better! Delightfully soft, perfectly sweet, and irresistibly delicious, these muffins bring the charm of the bakery right to your kitchen.
For more muffin recipes, try these Corn Muffins and Coffee Cake Muffins too!
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 toasted coconut muffins. 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.
Can you blame me? Have you ever mastered something and now it’s all that you wanna do?! 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 they’re 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. I know, you’re probably like no way Bakery style blueberry muffins are easy to make – but really, they truly are!
Table of Contents
Key Ingredients for Bakery Style Muffins
(full recipe and list of ingredients can be found in the recipe card)
- Fresh Blueberries or Frozen Blueberries: You can use either fresh or frozen blueberries in blueberry muffins, depending on availability and preference. Fresh blueberries are less likely to bleed into the batter and become jammy when baking. Frozen blueberries can be sweeter and create a jammy marbled effect in the muffin. (pro tip: To minimize bleeding with frozen blueberries, toss them in flour before adding to the batter and bake them directly from frozen.)
- Unsalted butter adds moisture, richness, and a tender crumb to blueberry muffins while allowing control over the salt content.
- Sour cream brings a little acidity that tenderizes the flour and reacts with baking soda, enhancing the rise and creating soft, fluffy muffins.
- Baking powder and baking soda are what give these fluffy blueberry muffins their sky-high muffin tops!
- All purpose flour provides structure to muffins by forming the gluten network that holds the ingredients together, creating a soft yet sturdy crumb.
- Vanilla extract enhances the flavor of muffins by adding a warm, slightly sweet flavor that compliments the buttery flavors of the muffins.
- Vegetable Oil is what yields a moist muffin that’ll keep that soft texture for days!
Substitutions and Variations
- For a healthier blueberry muffin, use greek yogurt instead of sour cream and swap out coconut oil for vegetable oil!
- Add a crumble topping like I did in my blueberry muffins with streusel topping. It’s a slight variation, but still yummy!
- Fold in chocolate chips if you like a fruity chocolatey muffin!
How to make Bakery-style Blueberry Muffins
Step 1: In a large bowl, combine melted butter, sugar, brown sugar, and vegetable oil, eggs, sour cream, vanilla extract, and whole milk. Whisk together until all clumps are gone and mixture is smooth, about 1-2 minutes.
Step 2: In a separate large mixing bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add blueberries, ensuring all blueberries are coated in flour.
Step 3: Add dry ingredients 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 let the batter rest for 1 hour at room temperature (or up to 8 hours in the refrigerator).
Step 4: Preheat oven to 425 degrees F. Line every other muffin cup in a 12-cup muffin pan with paper liners (we’re baking 6 muffins at a time). Use a large cookie scoop or spoon out a heaping 1/4 cup (about 5 tbsps) of muffin batter into the muffin cups (it should be filled to the very top). Add an additional 3-4 blueberries on top of each muffin and sprinkle with turbinado sugar or granulated sugar.
Step 5: Bake for at 425 degrees for 5 minutes then reduce heat to 350 and bake for another 13-16 minutes (do not open the oven door), until a toothpick comes out clean. (For jumbo muffin pan, bake at 425 for 5 minutes and then reduce heat to 350 degrees and continue to bake for 25 minutes) Allow the muffins to cool in the pan for 10 minutes, then turn onto a wire rack.
Tips for the BEST Blueberry Muffins
- Use Room Temperature Ingredients – Let eggs, butter, and other ingredients reach room temperature for a smoother batter and even baking.
- The MAJOR key for success in this bakery style blueberry muffin recipe is letting the batter rest! Letting muffin batter sit before baking allows the starches in the flour to absorb liquid, creating a more hydrated batter for a tender texture. It also gives leavening agents time to activate, ensuring better rise and fluffier muffins.
- Don’t Overmix the Batter! Mix the wet and dry ingredients until just combined to avoid dense muffins. It’s ok if the batter is slightly lumpy.
- Measure ingredients properly by using a kitchen scale (grams) or spooning the flour into your measuring cup and level it off to prevent adding too much, which can make the muffins dry.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to avoid sogginess.
Recipe FAQs
Both fresh and frozen blueberries work well. If using frozen, add them directly from the freezer without thawing to prevent excess moisture, and toss them in a bit of flour to minimize color bleeding into the batter.
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months.
Reheat muffins in a preheated oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds to enjoy them warm.
Yes, you can substitute with fruits like raspberries, chopped strawberries, or blackberries, keeping in mind that different fruits may alter the moisture content and sweetness.
More Muffin Recipes
- Bakery Style Chocolate Chip Muffins
- Blueberry Muffins with Streusel Topping
- Brown Butter Banana Nut Muffins
- Corn Muffins with Cinnamon Maple Butter
- Orange Cinnamon Coffee Cake Muffins
- Strawberry Balsamic Muffins
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Bakery Style Blueberry Muffins
Equipment
- 2 12-cup muffin pans You may also use a 12 cup muffin pan
- Muffin Liners
Ingredients
- 1/2 cup Unsalted Butter, (melted)
- 1 cup Sugar, (additional for topping)
- 1/3 cup Brown Sugar
- 1/4 cup Vegetable Oil
- 2 large Eggs, (room temperature)
- 3/4 cup Sour Cream, (room temperature)
- 1/4 cup Whole Milk , (room temperature)
- 2 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 2 cups Fresh of Frozen Blueberies, (additional for topping)
Instructions
- In a large bowl, combine melted butter, sugar, brown sugar, and vegetable oil, eggs, sour cream, vanilla extract, and whole milk. Whisk together until all clumps are gone and mixture is smooth, about 1-2 minutes.
- In a separate large mixing bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add blueberries, ensuring all blueberries are coated in flour.
- Add dry ingredients 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 let the batter rest for 1 hour at room temperature (or up to 8 hours in the refrigerator).
- Preheat oven to 425 degrees F. Line every other muffin cup in a 12-cup muffin pan with paper liners (we're baking 6 muffins at a time). Use a large cookie scoop or spoon out a heaping 1/4 cup (about 5 tbsps) of muffin batter into the muffin cups (it should be filled to the very top). Add an additional 3-4 blueberries on top of each muffin and sprinkle with turbinado sugar or granulated sugar.
- Bake for at 425 degrees for 5 minutes then reduce heat to 350 and bake for another 13-16 minutes (do not open the oven door), until a toothpick comes out clean. (For jumbo muffin pan, bake at 425 for 5 minutes and then reduce heat to 350 degrees and continue to bake for 20-25 minutes)
- Allow the muffins to cool in the pan for 10 minutes, then turn onto a wire rack.
Notes
- The MAJOR key for success in this bakery style blueberry muffin recipe is letting the batter rest! Letting muffin batter sit before baking allows the starches in the flour to absorb liquid, creating a more hydrated batter for a tender texture. It also gives leavening agents time to activate, ensuring better rise and fluffier muffins.
- Don’t Overmix the Batter! Mix the wet and dry ingredients until just combined to avoid dense muffins. It’s ok if the batter is slightly lumpy.
- Measure ingredients properly by using a kitchen scale (grams) or spooning the flour into your measuring cup and level it off to prevent adding too much, which can make the muffins dry.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to avoid sogginess.
- Use Room Temperature Ingredients – Let eggs, butter, and other ingredients reach room temperature for a smoother batter and even baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for a quick breakfast when I had an unexpected overnight guest. They are so decadent it seemed like I was totally prepared for company!!
I love that! Thanks Diana!
🙂 Are you missing one ingredient in this recipe?
Hey Chef! I just added it in. Thanks for the catch 🙂
Hi! I may be very tired, but I can’t see any quantity for blueberries. I apologize if it’s there and I’m too exhausted to see it.
Hi Danielle! It’s 2 cups of blueberries, fresh of frozen 🙂
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.
Thank you so much, I’m so happy that you enjoyed this recipe!
These were excellent!
Thank you so much!