These easy bakery style blueberry muffins will be your new favorite way to eat muffins. With a sweet streusel crumb topping and fresh blueberries, you won't be able to put these muffins down!
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My favorite type of muffin is one that has a very fluffy muffin top and some sort or crumble topping on the top. I also can't resists a chocolate chip or muffin with some sort of fruit. Some people like to serve brunch on Thanksgiving or Christmas day and I thought I would make an easy muffin recipe for those of you who participate in that tradition. Breakfast recipes need to be easy and light. You don't want to get too full so you can't eat your meal. These bakery style blueberry muffins are the perfect breakfast recipe for the occasion.
How to make these bakery style blueberry muffins
Muffins don't take a lot of time to make and the equipment needed is very minimal. Anyone of any baking level can make these muffins! Here's what you need to get started.
- Muffin baking pan
- Muffin liners (I use cheap ones from Amazon)
- Baking spray
- Hand mixer or stand mixer
The blueberries are optional of course but I would highly suggest trying it. Fresh blueberries will always be my go-to option for a recipe. I've tried frozen fruit before but the flavor just doesn't hit the way I want it to. With fresh fruit it just tastes better. The tip with using fresh fruit is you have to coat them with flour so it properly bakes into the muffin batter. I used 1 tablespoon of flour on the 1 ½ cups of blueberries.
Gently folding the blueberries into the batter is the key. You don't want the blueberries to pop. Naturally they pop when they bake but that's when you want them to pop. So just make sure you don't break them as you're mixing them into the muffin batter.
Bakery Style Blueberry Muffin
Equipment
- Hand or stand mixer
- Baking spray
- Mixing bowls
- Muffin liners
- Muffin baking pan
Ingredients
- 1 tablespoon vanilla extract
- ½ cup vegetable oil
- ½ cup 2 tablespoon buttermilk room temperature
- 2 eggs room temperature
- 1 ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups fresh blueberries
- 1 tablespoon flour to toss with blueberries
For the crumble
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup granulated sugar
- ¼ cup salted butter, cold
Instructions
- Preheat your oven to 400 degrees
- Start by making the crumble. In a small bowl add all of the crumble ingredients and use a fork to make the mixture crumbly. Set aside as you work on your muffin batter.
- In another bowl, add the oil, vanilla extract, and eggs. Mix together.
- Next, add the buttermilk, sugars and mix until everything is blended together. Follow this up with the dry ingredients (flour, baking soda, baking powder, and salt)
- In a small bowl add the cleaned fresh blueberries and 1 tablespoon of flour and make sure the flour is covering all of the blueberries.
- Add these blueberries to the muffin batter and slowly fold them in using a spoon. Make sure you don't break the blueberries.
- Using a cookie scoop (I use a 2tbsp cookie scoop) and fill up my muffin to the top. In order for the muffins to rise like bakery style muffins in the photo, it has to filled to the top. Top each muffin with the crumble we set aside.
- Bake at 400 degrees for 25 minutes until golden brown. Enjoy the muffins nice and warm.
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