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Homemade Bakery Style Blueberry Muffins photo

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries—perfect for any time of day!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups granulated white sugar
  • 1/2 cup unsalted butter cut into pieces
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 2 tablespoons melted butter for brushing on top

Equipment

  • Muffin Tin
  • Parchment paper liners
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 375°F (190°C).
  2. Step 2: Prepare the Muffin Tin - Line your muffin tin with parchment paper liners.
  3. Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together flour, baking powder, and sugar.
  4. Step 4: Cream Butter and Eggs - In another bowl, beat together the butter and eggs until creamy.
  5. Step 5: Add Wet Ingredients - Add milk and vanilla to the butter mixture and mix until incorporated.
  6. Step 6: Combine Wet and Dry Ingredients - Pour wet ingredients into dry ingredients and stir gently.
  7. Step 7: Fold in the Blueberries - Gently fold in the blueberries using a rubber spatula.
  8. Step 8: Fill the Muffin Cups - Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  9. Step 9: Bake - Bake for 18-22 minutes or until a toothpick comes out clean.
  10. Step 10: Cool and Enjoy - Brush the tops with melted butter and let cool before serving.

Notes

  • For softer muffins, avoid overmixing the batter.
  • Frozen blueberries can be used directly without thawing.
  • Store in an airtight container for up to 3 days.
  • For healthier options, consider whole wheat flour or Greek yogurt.