This bakery style blueberry muffin recipe is moist, sweet and oh so good! It has quickly become our family’s favorite blueberry muffin. If you love a good muffin as much as we do, I know you’re going to love these with their sweet crumble topping and all!
Do you love a good blueberry muffin as much as I do? I don’t know about you but over the years I’ve had a hard time finding the perfect recipe. When I visit cafes and bakeries the muffins are moist, loaded with crumble topping and oh so good! All of the blueberry muffin recipes I had tried fell short but I recently pinned down a recipe that gave me a bakery style muffin. I’m so excited to share the recipe with you because I think you’re going to love them too!
Anytime it comes to adding fruit to a muffin, cake or cupcake recipe you always want to make sure to dry the fruit properly after washing. The moisture from the fruit can cause the fruit to sink to the bottom of your muffin, cake, etc. A great trick to use when baking with fruit is to take it after washing, dry it thoroughly and then coat in just a bit of flour. This will hold the fruit in place during the baking process.
This muffin recipe is loaded with a crumble topping, which I think is one of the best parts of a muffin. It adds great texture and a little sweetness. This recipe makes plenty of crumble topping, so feel free to load the muffins up!
**NOTE** – If blueberries are not your thing this recipe can easily be adapted for fresh cut up strawberries instead. Exchanging the blueberries for another fruit is totally doable. Remember to dry the washed fruit properly and to coat in flour to prevent sinking.
Bakery Style Blueberry Muffins
- 6 tbsp butter, softened
- 3/4 cup granulated sugar
- 2 lg. eggs
- 1 tsp. sea salt
- 2 tsp. baking powder
- 2 cups all-purpose flour (or freshly milled soft white wheat flour)
- 2 tsp. vanilla extract
- 1/2 cup whole milk
- 2 cups blueberries, fresh or frozen. 1/2 cup reserved.
- 1/2 cup salted butter, melted You can add just a pinch of salt to this crumble if you're using unsalted butter.
- 2/3 cup granulated sugar
- 1 cup all-purpose flour (or freshly milled soft white wheat flour)
- 1 tsp. cinnamon
Preheat your oven to 375°F. Line 12 muffin pan with liners and set aside.
Whisk together the flour, baking powder, and salt. Set aside.
In a mixer with the paddle attachment, beat the butter, sugar until fluffy. Add each egg one at a time and mix until incorporated.
Slowly add the flour mixture to the egg and sugar mixer and mix until combined. Add the milk and extraxt and mix until incorporated.
In a small bowl, toss the blueberries in about 1 tbsp. of flour and fold 1 1/2 cups into the muffin mixture. Reserve the 1/2 cup for the topping.
In a medium size bowl, mixture together the melted butter, sugar, flour and cinnamon.
Fill your muffin liners about 3/4 full with muffin batter. Top wach muffin evenly with reserved blueberries and crumble topping.
Place muffins in the oven and bake for 22-28 minutes or until the tops are light golden brown or until a tooth pick comes out clean.
Once baked thorougly, cool muffins on a wire cooling rack. Enjoy warm or cooled!
Store in an air-tight container or ziplock back on your counter.
These muffins are great serves still warm or at room temperature. The juice from the blueberries keep them moist for several days. They can also be reheated slightly in the microwave if you prefer them warm.
If you love a good blueberry muffin I think you’re going to love these as much as we do. Happy baking, friends!