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Easy Bakery-Style Blueberry Muffins
These bakery-style blueberry muffins are soft, golden, and loaded with fresh blueberries. Inspired by Maine’s best bakeries, they’re perfect for breakfast or brunch.
Blueberry muffins have always been one of my favorite breakfast foods — there’s just something comforting about that soft, buttery crumb bursting with sweet, juicy blueberries. When I lived in Maine, I was spoiled with some of the freshest blueberries you can find, and I got to try just about every kind of blueberry muffin imaginable — from cozy diner classics to tall, sugar-crusted bakery versions.
For this recipe, I always stick with fresh blueberries. You can use frozen if that’s what you have, but they tend to bleed into the batter and tint it a purplish hue, so I prefer to keep it clean and vibrant with fresh ones. While some recipes use butter, I’ve found that vegetable oil keeps these muffins lighter and just as tender. For the milk, I use a dairy-free option since I have a slight lactose intolerance, but both regular and non-dairy milk work perfectly here. Just be sure not to overmix the batter — keeping a light hand helps the muffins stay soft and fluffy with those signature bakery-style tops.
A touch of almond extract adds that subtle, nostalgic bakery flavor that sets these apart. Before baking, I like to drop one or two blueberries right on top of each muffin, giving them that bakery look with blueberries bursting out of the tops. Then I finish with a generous sprinkle of coarse sugar crystals, which add a light crunch, a hint of sweetness, and that beautiful shimmering finish that makes these muffins as eye-catching as they are delicious.
These muffins are really one of my favorites. If you love them as much as I do, be sure to check out my Blueberry Muffin Breakfast Sandwich — it’s my own original recipe, and it completely changes the way you’ll think about breakfast sandwiches going forward. Once you try it, you’ll never look at muffins the same way again.
Bakery Style Blueberry Muffins
10
minutes20
minutes30
minutesIngredients
1½ cups 187.5 g all-purpose flour
¾ cup 150 g granulated sugar
2 tsp 9.86 ml baking powder
1 tsp 6 g salt
⅓ cup 78.07 ml vegetable oil
1 large 1 egg
~ ⅓ cup ~ ⅓ Milk (enough to bring liquid mixture to 1 cup total)
1½ tsp 7.39 ml vanilla extract
⅛ tsp 0.64 ml almond extract
1¼ cup 295.74 ml fresh blueberries
2 Tbsp 36 g coarse sugar crystals (for topping)
Non-stick baking spray
Directions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended.
- In a liquid measuring cup, pour in ⅓ cup vegetable oil. Crack in the egg, then fill the cup with milk until the total liquid reaches 1 cup (see video for reference). Add the vanilla and almond extract, and whisk until smooth.
- Pour the liquid mixture into the dry ingredients and stir just until combined—do not overmix. Add the blueberries and fold them in gently
- Lightly coat a muffin tray with non-stick spray and line with cupcake liners.
- For bakery-style (large-top) muffins, fill each liner just below the top edge. You’ll yield about 9 muffins.
- For standard-size muffins, fill each liner about ¾ full to yield around 15 muffins.
- Sprinkle a few extra blueberries and divide the coarse sugar evenly over the tops (about 2 Tbsp total).
- Bake for about 15-20 minutes for large bakery size muffins. About 15 minutes for medium sized muffins. Bake until a toothpick can be inserted into the center, and comes out with a few crumbs—no wet batter.
- Remove muffins from the pan and transfer to a wire rack to cool completely.
Equipment
Amazon Muffin TrayBuy now
Recipe Video
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