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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

By: Britney Chamberlain
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 mins
Cook Time: 30 mins
Resting Time 15 mins
Calories: 520kcal

Equipment

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

Ingredients

  • 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

Directions

  • 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.

Nutrition

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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