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These Bakery Style Blueberry Muffins are tall, tender, and deeply flavorful. Topped with a crunchy streusel, they deliver the perfect contrast to a soft, moist interior. Jumbo-sized and easy to prepare, these muffins bring a bakery-quality treat straight to your kitchen and are sure to be a family favorite.
With a delicate vanilla base and bursts of blueberry in every bite, this recipe produces muffins with a soft crumb and a crisp, golden top. The batter comes together quickly by hand — no stand mixer required — and resting the batter helps produce taller, more tender muffins.
For more breakfast ideas, try Triple Chocolate Muffins, Brioche Cinnamon Rolls, or Small Batch Cinnamon Rolls.
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WHY THIS RECIPE WORKS
- Easy to make: A simple one-bowl batter comes together quickly without special equipment.
- Blueberry-packed: Fresh or frozen blueberries give bright bursts of flavor in every muffin.
- Streusel topping: A buttery crumble adds a satisfying crunch and bakery-style finish.
INGREDIENT NOTES
Here are a few key ingredients and tips. The full ingredient list and amounts are in the recipe card below.
- Neutral oil or butter: Use a neutral-flavored oil like canola if you prefer oil; this recipe uses melted butter for richness.
- Sour cream: Bring to room temperature for best texture. Full-fat plain Greek yogurt can be used as a substitute.
- Whole milk: Also bring to room temperature to help the batter come together smoothly.
- Blueberries: Fresh or frozen both work. If using frozen, add them straight from the freezer and toss with a bit of flour to prevent sinking. You can substitute other berries if you like.
STEP BY STEP INSTRUCTIONS
This recipe is straightforward and doesn’t require an electric mixer—just a large bowl, a whisk, and a spatula. The full recipe is in the recipe card below.
STEP 1: Melt the butter. In a large bowl combine the melted butter and granulated sugar and whisk until incorporated. Add the egg, whole milk, sour cream, and vanilla extract and whisk until smooth.
STEP 2: Sift the all-purpose flour, baking powder, baking soda, and salt over the wet ingredients. Gently fold the dry ingredients into the batter with a spatula, taking care not to overmix.
STEP 3: Toss the blueberries with one tablespoon of flour to coat them, then fold them into the batter. Cover the bowl and let the batter rest at room temperature for 1 hour to hydrate the flour and improve texture.
While the batter rests, preheat the oven to 220ºC / 425ºF (conventional).
STEP 4: Prepare a 12-cup muffin tin but line only six cups (every other cup). This encourages taller domes. Grease the unlined cups and the rims to help the muffins release easily. Make the streusel while the oven heats.
STEP 5: For the streusel, combine flour and granulated sugar in a bowl, then add melted butter and mix with a fork until a crumbly texture forms and no dry flour remains.
STEP 6: Divide the batter among the six lined cups, filling each to the top. Sprinkle the streusel over the tops. Bake at 220ºC / 425ºF for 7 minutes, then lower the oven to 175ºC / 350ºF and bake a further 10–13 minutes, or until a cake tester comes out clean.
STEP 7: Let the muffins rest in the hot pan on a wire rack for 5 minutes, then remove them to cool for another 15–20 minutes before serving.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights give the most consistent results; grams are recommended for accuracy.
- Don’t overmix: Fold gently until just combined. A final gentle fold with a spatula ensures the ingredients at the bottom are incorporated without developing gluten.
- Choose the right pan: Light-colored aluminum pans bake more gently and produce a softer crumb. Dark pans absorb more heat and can darken the crust faster.
FAQ
You can rest the batter for 15 minutes in a pinch, but a full hour yields taller, moister muffins. Resting lets the flour hydrate and the batter thicken, which improves rise and texture.
Yes. You can prepare the batter the night before and refrigerate it covered, or bake the muffins ahead and store them in an airtight container. They stay moist for 1–2 days at room temperature.
Insert a cake tester or toothpick into the center of a muffin. When it comes out clean or with only a few moist crumbs, the muffins are done.
STORAGE
Store the muffins in an airtight container at room temperature. They are best eaten within 1–2 days for optimal freshness.
Other Breakfast and Muffin Recipes To Try
-
Raspberry White Chocolate Muffins (One-Bowl Recipe)
-
25 Best Summer Dessert Ideas
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20 Best Easter Dessert Ideas
-
Lemon Poppy Seed Muffins
If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow the Pinterest board for more ideas.
Bakery Style Blueberry Muffins
Pin Recipe
Equipment
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12-cup cupcake pan
Ingredients
BLUEBERRY MUFFINS
- 100 g butter
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream (or full-fat plain Greek yogurt), room temperature
- 90 g whole milk, room temperature
- 1 teaspoon vanilla extract
- 160 g all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g fresh or frozen blueberries + 1 tablespoon flour
STREUSEL
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter
Instructions
BLUEBERRY MUFFINS
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Melt the butter. In a large bowl whisk melted butter and granulated sugar until combined.
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Add the egg, milk, sour cream, and vanilla extract and whisk until smooth.
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Sift flour, baking powder, baking soda, and salt over the wet ingredients and fold gently until just combined.
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Toss blueberries with 1 tablespoon flour, fold into the batter, and cover. Let the batter rest for 1 hour at room temperature.
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While the batter rests, preheat the oven to 220ºC / 425ºF. Line six cups of a 12-cup tin (every other cup) and grease the others. Make the streusel.
STREUSEL
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Combine flour and sugar, then add melted butter and mix with a fork until crumbly and no dry flour remains.
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After the hour, fill each lined cup to the top with batter, top with streusel, and bake at 220ºC / 425ºF for 7 minutes. Reduce heat to 175ºC / 350ºF and bake 10–13 more minutes or until a tester comes out clean.
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Cool muffins in the pan on a wire rack for 5 minutes, then remove and cool another 15–20 minutes before serving.
Nutrition
Carbohydrates: 55 g
Protein: 6 g
Fat: 20 g