Name: Bakery Style Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 100 g butter, melted; 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 tsp vanilla extract; 160 g all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 100 g fresh or frozen blueberries; 1 tbsp all-purpose flour (for coating blueberries); 50 g all-purpose flour; 40 g granulated sugar; 25 g butter, melted

Jump to Recipe· 4.1 from 51 reviews

If you’re craving a muffin that’s bursting with juicy blueberries and topped with a delightful crumbly streusel, this Bakery Style Blueberry Muffins Recipe is your new best friend in the kitchen. It strikes the perfect balance between tender, fluffy crumb and a satisfyingly crunchy topping, bringing the charm of your favorite bakery right into your home. From the simple, quality ingredients to the hour-long resting of the batter, every step builds layers of flavor and texture that will make you forget about store-bought muffins forever.

Ingredients You’ll Need

A close-up of a blueberry muffin broken into two pieces, showing its soft, light golden inside filled with many dark purple blueberries scattered evenly throughout. The muffin’s top has a crumbly, pale beige streusel layer. Around the muffin pieces, there are fresh whole blueberries and some crumbs scattered on a white marbled surface. A white bowl filled with more fresh blueberries is partially visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Bakery Style Blueberry Muffins Recipe comes from using straightforward yet carefully chosen ingredients. Each one plays a crucial role in creating the perfect muffin—whether it’s the richness of butter, the tang from sour cream, or the fresh burst from blueberries.

Butter, 100 g: Melted butter adds richness and moisture, giving the muffins a tender crumb.
Granulated sugar, 100 g: Sweetens the batter, balancing the tartness of the berries and sour cream.
One large egg: Acts as a binder, holding the muffin together while contributing to a fluffy texture.
Sour cream, 50 g: Adds creaminess and a slight tang, helping keep the muffins moist and soft.
Whole milk, 90 g: At room temperature, it ensures a smooth batter and tender crumb.
Vanilla extract, 1 tsp: Infuses the batter with warm, comforting aroma and flavor.
All-purpose flour, 160 g: The main structure of the muffin; sifted with leavening agents for fluffiness.
Baking powder, 1 1/4 tsp: Provides lift and airiness to the muffins.
Baking soda, 1/4 tsp: Helps with rising and browning when combined with sour cream.
Salt, 1/4 tsp: Enhances flavors and balances sweetness.
Fresh or frozen blueberries, 100 g: The star of the show—coated with a tablespoon of flour to prevent sinking.
Extra flour, 1 tbsp: For tossing blueberries, ensuring they stay suspended in the batter.
All-purpose flour for streusel, 50 g: Creates the crumbly topping texture.
Granulated sugar for streusel, 40 g: Adds sweetness and helps caramelize the topping.
Butter for streusel, 25 g: Melted and mixed in to bring buttery crunch to the muffins.

How to Make Bakery Style Blueberry Muffins Recipe

Step 1: Prepare the Wet Ingredients

Start by melting the butter until it’s completely liquid but not hot. In a large mixing bowl, combine the melted butter and granulated sugar, whisking them until they meld into one smooth mixture. This step builds the foundation of your batter’s richness and sweetness. Next, whisk in the egg, whole milk, sour cream, and vanilla extract until everything is harmoniously combined and silky smooth.

Step 2: Sift the Dry Ingredients

To ensure your muffins have a light and airy texture, it’s essential to sift the all-purpose flour, baking powder, baking soda, and salt together. This aerates the mixture and helps evenly distribute the leavening agents. Place a sieve over the wet mixture and sift the dry ingredients in. Stir gently just until combined — you want to avoid overmixing, keeping the batter tender.

Step 3: Prepare the Blueberries

Grab your blueberries—whether fresh or frozen—and toss them in a tablespoon of flour. This simple tip prevents the berries from sinking to the bottom of your muffins, keeping them nicely dispersed throughout the batter for every tasty bite.

Step 4: Gently Fold in the Blueberries

Now, carefully fold the coated blueberries into your batter. The key here is gentle movements to avoid breaking the berries or deflating the air you’ve created in the batter. A light hand will result in beautifully swollen blueberries scattered through your muffins.

Step 5: Let the Batter Rest

Cover the bowl with plastic wrap and let it rest at room temperature for one hour. This little pause allows the flour to hydrate fully and helps the flavors meld, resulting in a superior crumb that’s soft yet structured just right.

Step 6: Preheat and Prepare Muffin Pan

Preheat your oven to 220ºC/425ºF for conventional baking. Line a 12-cup cupcake pan with 6 cupcake liners, placing them in every other cup. This spacing encourages the muffins to dome beautifully. Don’t forget to grease the edges of the empty cupcake holes to make removing your muffins a breeze once baked.

Step 7: Make the Streusel Topping

In a bowl, mix together 50 g all-purpose flour and 40 g granulated sugar with a fork until combined. Melt 25 g of butter and add it to this mixture; then use the fork to stir until it resembles a crumbly sand texture with no dry spots. This streusel topping gives your muffins that iconic bakery crunch and sweetness on top.

Step 8: Bake Your Muffins

Carefully divide the rested batter into the prepared cupcake liners, filling each to the top without deflating the batter. Sprinkle the streusel evenly over each muffin. Pop the tray into the oven and bake for 7 minutes at 220ºC/425ºF. After the initial burst of heat, reduce the temperature to 175ºC/350ºF and continue baking for another 10 to 13 minutes. Check doneness by inserting a cake tester or toothpick; it should come out clean.

Step 9: Cool Before Enjoying

Let the muffins cool in the pan on a wire rack for about five minutes. Then, carefully remove them from the pan and allow another 15 to 20 minutes to cool down fully. This resting time enhances the texture and brings out the flavors in every bite.

How to Serve Bakery Style Blueberry Muffins Recipe

The image shows a close-up of five blueberry muffins with crumb topping resting on a white cloth inside a white speckled bowl, placed on a white marbled surface. The muffins have a golden-brown base with scattered dark blue blueberries inside. Each muffin is topped with light beige, crumbly streusel, giving a textured look. One muffin in the center is partially eaten, showing the soft, moist inside with blueberries embedded in the light-colored cake. Around the bowl, there are loose blueberries and crumbs scattered on the surface. To the right, a small white bowl filled with fresh blueberries is visible, adding a rich blue color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little powdered sugar atop your muffins just before serving for an elegant touch. You can also add a light glaze made from lemon juice and icing sugar to accentuate their freshness and add a slight zing. A few fresh blueberries or edible flowers on the side will make them pop visually.

Side Dishes

These muffins pair perfectly with morning staples like creamy yogurt, a smear of butter, or your favorite jam. For brunch, serve them alongside fresh fruit salad or a cup of robust coffee or tea to complete a cozy, satisfying meal.

Creative Ways to Present

Get playful by serving your Bakery Style Blueberry Muffins Recipe as part of a breakfast board with assorted nuts, cheeses, and fresh berries. Alternatively, slice them horizontally and layer with cream cheese and sliced strawberries for a sweet muffin sandwich that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, place any leftover muffins in an airtight container at room temperature. They’ll stay fresh and soft for up to 2 days. For best results, avoid refrigerating as this can dry them out.

Freezing

You can freeze these muffins for up to 3 months. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe container or bag. This way, you can thaw just the number you need, keeping the rest fresh.

Reheating

To enjoy frozen or leftover muffins warm, unwrap them and heat in a microwave for about 20-30 seconds or pop them in a 175ºC/350ºF oven for 5-7 minutes. This brings back the crumb’s softness and warms the buttery flavor to perfection.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in this Bakery Style Blueberry Muffins Recipe. Just toss them in flour the same way to prevent color bleeding and sinking, and fold them gently into the batter.

Why does the batter need to rest for one hour?

The resting period allows the flour to fully hydrate and lets the ingredients meld together, resulting in a softer, more tender crumb and better rise during baking.

Can I substitute sour cream with Greek yogurt?

Yes, full-fat plain Greek yogurt is an excellent substitute. It offers the same tangy flavor and moisture that contributes to the muffin’s texture.

Why do I line only every other cupcake liner?

Lining every other cupcake hole helps the muffins develop a taller, beautiful dome because the empty spaces allow heat to circulate evenly around the batter.

How do I know when the muffins are done baking?

Insert a toothpick or cake tester into the center of a muffin; if it comes out clean without wet batter, the muffins are perfectly baked and ready to come out of the oven.

Final Thoughts

This Bakery Style Blueberry Muffins Recipe is just the cozy, delicious treat you’ve been waiting for. Whether it’s a weekend brunch, a sweet snack, or a thoughtful homemade gift, these muffins will win hearts every time. With simple ingredients and easy steps, I truly hope you enjoy baking and sharing these as much as I do!