A soft, bakery-style blueberry muffin you can make at home.
introduction
These Bakery Style Blueberry Muffins are big, tender, and sweet. They bake with a golden top and a soft inside full of blueberries. If you like other bakery treats, try a similar sweet idea like these pistachio chocolate bars for a different flavor.
why make this recipe
You make this recipe for a simple, big muffin that feels like it came from a bakery. The batter uses common pantry items and souring the milk gives the crumb a light, soft texture. This recipe is great for breakfast, snacks, or when you want a quick homemade treat similar to other easy muffin options like sausage breakfast muffins if you want a savory change.
how to make Bakery Style Blueberry Muffins
Follow steps in order and work gently with the batter so the muffins stay tender. For more muffin ideas and tricks, you can look at recipes for savory breakfast muffins which show other ways to fill and bake muffins.
Ingredients :
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/4 cup melted butter
1/4 cup vegetable oil
1 cup evaporated milk
2 tablespoons apple cider vinegar (or lemon juice)
2 cups blueberries (fresh or frozen)
Turbinado sugar (optional topping)
Directions :
Step1: Prepare the Oven and Pan
• Preheat oven to 350°F.
• Grease jumbo muffin pan thoroughly, including top surface.
Step 2: Combine Dry Ingredients
• Sift flour, baking powder, and salt together.
• Set aside.
Step 3: Whip Eggs and Sugar
• Beat eggs, sugar, and vanilla until foamy and slightly thickened.
Step 4: Add Fats
• Slowly stream melted butter and oil into mixture while mixing.
Step 5: Add Soured Milk
• Mix vinegar with evaporated milk.
• Slowly add to batter while mixing on low speed.
Step 6: Fold Dry Ingredients
• Gently fold dry mixture into wet ingredients.
• Do not overmix.
Step 7: Add Blueberries
• Fold blueberries gently into batter.
Step 8: Fill and Top
• Fill muffin cups to the top.
• Sprinkle with turbinado sugar if desired.
Step 9: Bake
• Bake 35–40 minutes or until toothpick comes out clean.
• Cool 10 minutes before transferring to rack.
how to serve Bakery Style Blueberry Muffins
Serve warm or at room temperature. They go well with butter, cream cheese, or a light dusting of powdered sugar. For a different twist, pair them with savory breakfast items or try other muffin ideas like these savory breakfast muffins to make a full plate.
how to store Bakery Style Blueberry Muffins
Room temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store in a sealed container for up to 5 days. Let come to room temp or warm slightly before eating.
Freezer: Wrap muffins individually and freeze up to 2 months. Thaw on the counter or warm in the oven.
tips to make Bakery Style Blueberry Muffins
- Do not overmix after adding flour; mix until just combined.
- If using frozen berries, toss them in a little flour to keep them from sinking.
- Fill the cups to the top for a tall bakery look.
- Use turbinado sugar for a crunchy top.
variation (if any)
- Lemon blueberry: Add 1 tablespoon lemon zest to batter.
- Streusel top: Mix 1/4 cup flour, 2 tablespoons sugar, 2 tablespoons butter, and sprinkle on top before baking.
- Mixed berries: Use a mix of raspberries and blueberries.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first. Toss frozen berries in a little flour to reduce sinking.
Q: Can I make regular-size muffins with this batter?
A: Yes. Bake 20–25 minutes for regular-size muffins and check with a toothpick.
Q: Why add vinegar to evaporated milk?
A: The vinegar sours the milk slightly. This reacts with the baking powder to make the crumb lighter and tender.
Q: Can I reduce the sugar?
A: You can reduce sugar a little, but the muffins may not brown as well and will be less sweet.
Bakery Style Blueberry Muffins
Ingredients
Method
- Preheat oven to 350°F and grease a jumbo muffin pan thoroughly, including the top surface.
- Sift together flour, baking powder, and salt; set aside.
- Beat eggs, sugar, and vanilla until foamy and slightly thickened.
- Slowly stream melted butter and oil into the mixture while mixing.
- Mix vinegar with evaporated milk, then add to batter while mixing on low speed.
- Gently fold the dry mixture into the wet ingredients without overmixing.
- Carefully fold blueberries into the batter.
- Fill muffin cups to the top and sprinkle with turbinado sugar if desired.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before transferring to a rack.