Your favorite muffin only… better. These blueberry muffins are super moist with sky-high muffin tops and are sprinkled with a crunchy sugar topping!
Bakery-Style Blueberry Muffins
Say hello to my new favorite recipe currently on the blog.. bakery-style blueberry muffins. This recipe comes from a loooong line of recipe testing – some being great failures and some being great triumphs. But they all led me here to this recipe aka my new favorite muffin recipe like… ever.
I don’t know about you but muffins were always a go-to when I was younger. I remember when my parents gave me a dollar to use in the vending machine my immediate reaction was to use it on an otis-spunkmeyer blueberry muffin lol. Honestly I loved all of the flavors, there was just something about the moist centers that always kept me coming back for more! That’s why I love muffins so much, and always will 🙂
Quick shameless plug: if you’re looking for more muffin recipes, check these out!
What are Bakery-Style Blueberry Muffins?
Ok so I have one issue with almost every muffin recipe I’ve ever baked – they are wayyyy too small. Even those that claim to be “bakery-style” never hit the nail right on the head. When I hear bakery-style I want them to look like I got them from my favorite bakery! To me that means sky-high muffin tops and super moist centers.
So, I’ve been making muffins since I first started baking years ago, and after years of testing and tweaking the recipe, I feel like I’ve finally nailed it. And I’m so excited to share it with you! It’s super versatile and it’s the perfect beginner recipe for anyone feeling nostalgic over otis-spunkmeyer muffins.
Equipment you may need
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
- Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- Muffin tin: I always recommend using light-colored bakeware as darker colors have more of a tendency to cause browning on the edges. I love this brand for all of their cookware!
- Cupcake liners: I love buying baking supplies in bulk, that way I feel like I’m never running out!
- 2 oz scoop: this scoops the perfect amount of batter into each muffin cup. I love my muffins to be perfectly uniform, and for that to happen you need to have the same amount of batter in each one!
Ingredients for Bakery-Style Blueberry Muffins
- Fresh or frozen blueberries – use whatever you have on hand. If it’s the summertime (aka blueberry season) where you live, I highly recommend you use fresh as they’ll be in season.
- All-purpose flour – all of my recipes are tested using King Arthur flours, so I recommend you use the same!
- Baking powder – we use a whopping 1 Tbsp here for added rise.
- Baking soda – reacts with the yogurt to create extra sky-high tops.
- Kosher salt – I use Diamond crystal kosher salt always.
- Unsalted butter – use salted if that’s all you have, just reduce the salt by 1/2 tsp.
- Vegetable oil – for added mositure
- Granulated sugar
- Large eggs – make sure they’re room temp!
- Greek yogurt – adds a certain tang to these muffins that I just adore.
- Pure vanilla extract – you’re welcome to substitute the extract with vanilla bean paste, it’s a 1:1 ratio!
- Heavy cream – kind of an odd ingredient to add to muffins, but the texture and moisture it brings to the table is why we’re throwing it in there!
- Lemon – you’ll use the zest and the juice for this recipe, so don’t forget to zest it before you squeeze the juice out of it (ask me how I know lol)!
- Turbinado sugar – one of my favorite ingredient to sprinkle over just about anything. I love the crunchy top it adds to these muffins!
Tips for these muffins
- Do not overmix the batter. Like I said above, muffin batters are meant to be stirred, not beaten. We want the texture of our muffins to be absolute perfection, which happens when we mix the batter just right. Overmixing will cause our muffins to be tough and chewy.
- Make sure you toss your blueberries in flour. Before you add the blueberries to the batter it is vital they’re tossed in flour so that they don’t sink to the bottom while they’re baking. I want to see the blueberries in the muffin when I look at it, that way everyone can tell what kind of muffin it is! Pro top: sprinkle some extra blueberries on top of the muffins before you put them in the oven.
- Let the muffin batter sit at room temperature before baking. This seems like kind of a weird tip, but trust me: if you want your muffin tops to be perfectly domed, the batter needs to sit for a little while. Basically, the batter goes through somewhat of a “proofing” process when it sits at room temperature. The flour has time to moisten, causing more gluten to form, resulting in more structure – which all ends in perfectly domed muffin tops 🙂
This recipe was truly a labor of love, so I hope you all enjoy it. If you bake these be sure to tag me @sarahsdayoff so I can see them! No pic of Louie this time, sorry friends – we’ll get him next time lol.
Love,
Sarah
“My help comes from the Lord, who made heaven and earth!” – Psalms 121:2 –
Bakery-Style Blueberry Muffins
Ingredients
- 1 cup fresh or frozen blueberries
- 2 1/2 cups plus 2 Tbsp all-purpose flour divided
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs at room temperature
- 3/4 cup Greek yogurt at room temperature
- 1 Tbsp vanilla extract
- 3/4 cup heavy cream at room temperature
- 1 lemon
- Turbinado sugar (or use cane sugar)
Instructions
- Toss blueberries and 2 Tbsp flour in a small bowl; set aside.
- Whisk 2 1/2 cups flour, baking powder, baking soda, and salt in a large bowl; set aside.
- Beat butter, oil, and sugar in a medium bowl using a whisk or hand mixer (I use a whisk) until smooth.
- Beat in eggs, one at a time, beating well after each addition. Beat in yogurt, vanilla, and heavy cream until smooth. Grate 1/2 tsp zest and squeeze 1 Tbsp juice from lemon into the egg mixture, mixing until smooth.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the dry. Gently fold with a wooden spoon or rubber spatula until only a few streaks of flour remain. Do not over mix here!
- Use your hand to transfer blueberries into the batter, gently shaking off any excess flour; fold blueberries into the batter until well incorporated. Cover batter with plastic wrap and allow to sit at room temperature for at least 1 hour (but up to 4 hours).*
- Meanwhile, preheat oven to 425°F and line a 12-cup muffin tin with cupcake liners.
- Evenly distribute batter among prepared muffin cups, filling each about 2/3-full. Evenly sprinkle each muffin with turbinado sugar.
- Bake muffins 5 minutes at 425°F, reduce the temperature to 375°F, and bake an additional 8 to 10 minutes or until edges are browned and the muffin tops spring back slightly when you press your finger on the tops.
- Allow the muffins to cool 10 minutes in the pan before removing to a wire rack or serving warm. These muffins can be stored in an airtight container in the refrigerator 2 to 3 days or frozen for up to 3 months.
Notes
