Bakery Style Blueberry Muffins

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why make this recipe

Bakery Style Blueberry Muffins are a classic treat that can brighten any morning. They are fluffy, flavorful, and bursting with juicy blueberries. Making them at home is a great way to enjoy a fresh, warm muffin straight from the oven. Plus, they are easy to make and perfect for breakfast, a snack, or even dessert!

how to make Bakery Style Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon lemon zest (optional)

Directions

1. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, granulated sugar, brown sugar, baking powder, and salt together.
3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
5. Fold in the blueberries and lemon zest if using.
6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for an additional 15-20 minutes until golden and a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

how to serve Bakery Style Blueberry Muffins

Serve these delicious muffins warm or at room temperature. They are great on their own or with a pat of butter. You can also pair them with a cup of coffee or tea for a delightful breakfast or snack.

how to store Bakery Style Blueberry Muffins

To store, keep the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer.

tips to make Bakery Style Blueberry Muffins

• Make sure to use fresh blueberries for the best flavor.
• Don’t overmix the batter; it’s okay if there are a few lumps.
• For extra height, fill the muffin cups a little more than 3/4 full.
• Adding lemon zest brightens the flavor and is optional but recommended.

variation

You can try adding different berries like raspberries or blackberries. For a twist, consider adding some chopped nuts or a sprinkle of cinnamon in the batter for added flavor.

FAQs

1. Can I use frozen blueberries instead?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter.

2. How can I make these muffins healthier?
To make them healthier, consider using whole wheat flour or reducing the sugar. You can also replace some butter with unsweetened applesauce.

3. What if I don’t have muffin liners?
If you don’t have muffin liners, you can grease the muffin tin well with butter or cooking spray to prevent sticking.

Bakery Style Blueberry Muffins

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Fluffy, flavorful muffins bursting with juicy blueberries, perfect for breakfast, snacks, or dessert.

• Author: contai-editor
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon lemon zest (optional)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
2. Mix the flour, granulated sugar, brown sugar, baking powder, and salt together in a large bowl.
3. Whisk together the melted butter, milk, eggs, and vanilla extract until well combined in another bowl.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
5. Fold in the blueberries and lemon zest if using.
6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
7. Bake for 5 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for an additional 15-20 minutes until golden and a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for the best flavor. Avoid overmixing the batter.

Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 15g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg