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Blueberry Muffin Recipe

Bakery Style Blueberry Muffins

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes


  • 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.

Crumble Topping

  • 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


  1. Preheat your oven to 375°F. Line 12 muffin pan with liners and set aside.

  2. Whisk together the flour, baking powder, and salt. Set aside.

  3. In a mixer with the paddle attachment, beat the butter, sugar until fluffy. Add each egg one at a time and mix until incorporated.

  4. Slowly add the flour mixture to the egg and sugar mixer and mix until combined. Add the milk and extraxt and mix until incorporated.

  5. 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.

  6. In a medium size bowl, mixture together the melted butter, sugar, flour and cinnamon.

  7. Fill your muffin liners about 3/4 full with muffin batter. Top wach muffin evenly with reserved blueberries and crumble topping.

  8. 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.

  9. Once baked thorougly, cool muffins on a wire cooling rack. Enjoy warm or cooled!

  10. Store in an air-tight container or ziplock back on your counter.