Bakery-style blueberry muffins are often the best, and this easy recipe is fantastic for making scrumptious muffins with blueberries and a crumb topping. Who can resist a freshly baked blueberry muffin for breakfast or as a snack, especially when it tastes so delicious?
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What makes this recipe stand out?
- These blueberry muffins, like the best banana nut muffin recipe, are easy to make, and you can make them in a jiffy.
- They always come out just right, taste incredible, and you can count on getting perfectly baked muffins like the cranberry muffins with fresh cranberries every time.
- Bakery-style muffins are always exceptional; most people who have tried these muffins rave about the crumb-topped crust with its sugary crunch and the soft, moist, and fluffy texture inside. Of course, the sweet blueberries and a hint of salt used in this recipe make them even more delicious!
- You can make these baked delights in advance and store them at room temperature for about three to four days or freeze them for three months.
- They are great for picnics and get-togethers, and kids usually love them.
- Great for a quick morning breakfast or with your evening cup of coffee or tea.
Ingredients you will need
- All-purpose flour I use the unbleached flour by King Arthur
- Granulated sugar, extra for the topping to get the delicious crumb topping. I used brown sugar.
- Baking powder and Salt- ensure it is fresh and not expired
- Egg, oil, and milk make up the wet ingredients, which should total 1 cup.
- Vanilla essence for flavoring
- Blueberries, Fresh or Frozen, both of them turn out well.
How to make bakery-style blueberry muffins?
The only effort that goes into making this is taking the time to measure and mix all the ingredients and, of course, the baking time. First, the dry ingredients, namely all-purpose flour, baking powder, and salt, are whisked together.
The wet ingredients include one egg, oil, and milk, and combined, they should measure up to 1 cup in the measuring cup. The use of oil and no butter in this recipe makes the muffins moist and soft. Vanilla essence is also added for a nice flavor.
You can use either fresh or frozen blueberries. I've made it with both, and they turn out great no matter which you choose.
- Step 1: Line the Muffin tin or tray with paper cups.
- Step 2: Whisk AP flour, sugar, and baking powder.
- Step 3: Add egg, milk, and oil to a measuring cup.
- Step 4: The wet ingredients should measure up to 8 oz or 1 cup.
- Step 5: Add the wet ingredients to the dry ingredients and mix.
- Step 6: Add blueberries and mix gently with a fork to form a thick batter.
- Step 7: Pour the batter into the paper cups and sprinkle the top with sugar to get the crumb topping.
- Step 8: Bake at 400 deg F for 15 to 20 minutes or until done; a toothpick when inserted should come out clean.
Quick and Easy Blueberry Muffins - Tips
- If using frozen ones, it is preferable to add them into the batter in the last step without defrosting them to avoid the juice of the blueberries leaking and discoloring the muffin.
- Once you mix the wet and dry ingredients, make sure not to mix too much. Just make sure they are just about well combined.
- Have them when they are still warm from the oven for the best-tasting muffins.
I highly recommend making these delicious muffins. They taste awesome, bursting with delicious flavors, and they are so addictive that one cannot stop having them. They make great breakfasts, just like the walnut and banana bread recipe or the moist chocolate banana bread.
Recipe FAQs
The muffins can be stored at room temperature for 3 - 4 days if kept in an air-tight and closed container. They can even be frozen for three to four months.
Both the crumb and streusel toppings are made with butter, sugar, and flour. The crumb topping typically has more sugar and sometimes a bit less flour, making it lighter and more crumbly. Streusel, on the other hand, is denser and chewier due to its higher flour content. The recipe in this post uses only granulated sugar for the topping, giving it a more crumbly texture.
Related Recipes
If you tried this bakery-style blueberry Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Bakery Style Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose flour organic
- ¾ cup sugar granulated
- 1 tbsp sugar
- ½ tsp salt kosher
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓-1/2 cup milk
- 1 ½ tsp vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 400 deg F.
- Line the cupcake liners in a muffin tray.
- Combine and whisk the flour, sugar, baking powder, and salt in a large bowl.
- To a measuring jug that holds at least 1 cup add oil, egg and then fill the jug to the 1-cup line with milk (⅓ to ⅔ cup milk)
- Add vanilla and whisk to combine
- .Add milk mixture to the bowl with dry ingredients and use a fork to combine.
- Do not over mix and expect the muffin batter to be pretty thick.
- Fold in the blueberries.Sprinkle the muffins with sugar if you like.
- Add the batter to the paper cups, it can be filled almost to the top and can make about 10 to 12 muffins.
- Bake muffins for 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
- Cool the muffins on a cooling wire rack.
- The muffins can be stored in an airtight container for 3 to 4 days or frozen in freezer bags for about 3 months
- .Enjoy the delicious muffins with your coffee or tea!
Notes
-
- To measure the exact amount of wet ingredients in a Pyrex measuring cup, first crack in the egg and beat it, then add the oil, and finally the milk, until the total reaches 1 cup.
- If using frozen blueberries, it's best to add them directly to the batter in the final step without thawing, to prevent the juice from leaking and discoloring the muffins.
- Once you combine the wet and dry ingredients, be careful not to overmix as overmixing can yield hard muffins. Simply stir with a fork or spoon until they're just about combined.
- Fill the batter to about three-fourths of the paper cup so that they have room to rise.
- Enjoy them while they're still warm from the oven for the best-tasting muffins.
- Do not forget the sprinkle of granulated sugar on the top just before baking for the crumb top.
Love good blueberry muffin recipe! This recipe was so simple to follow and the muffins turned out amazing!
My family loved this! Blueberries are my all time fav! So yum!
I loved how quick this recipe came together! I made it when friends came over short notice and the muffins vanished in no time. So delicious!
This worked exactly as written, thanks!
Wow, simply wow...These are looking adorable..Amazing share !!
Thank you Anshu, the muffins really tasted great!
Hi!!! I’ve been nominated for VBA award and I’d like to nominate you too.
https://twinmirrors.wordpress.com/2018/03/26/versatile-blogger-award-2/
Thank you so much for the nomination for the versatile blogger award, I'm so honored.
So tempting!!One of my fav. ..Looks delicious
Thanks a lot Prachi! Great to hear it's your favorite as well!
Yeah....Same pinch!!!!
Love a great blueberry muffin Nisha. x
Thank you so much dear Lorelle!