These incredible Bakery-Style Blueberry Muffins are easy to make at home, with simple ingredients! They’re moist and fluffy, with tons of juicy blueberries, and a crunchy cinnamon-sugar top. Make these for brunch and they’ll steal the show!
Who doesn’t love a good Blueberry Muffin?? (No one – the answer is no one.) These are so good that people will think you got them from your local bakery – but the secret is that they’re super easy to make! Here’s what makes them so amazing –
- Texture – These have the perfect texture! The tops are craggly and crisp and have a little bit of crunch from the cinnamon sugar. The inside of the muffins are light, fluffy, and super moist! And, every bite has plenty of juicy blueberries. We’ve got so many amazing textures in each muffin!
- Flavor – The flavor of these muffins is exactly what you’d want it to be. The batter is flavored with a bit of vanilla, cinnamon, and a pinch of lemon zest. The blueberries are juicy and sweet, and that cinnamon sugar on top pairs so well with the blueberries.
- Ease – Although these muffins are “bakery-style”, they are truly something that anyone can easily make at home! The important things to note here are that your wet ingredients need to be at room temp before beginning (this is all laid out in the recipe below), and that you don’t over mix the batter. Stir the ingredients into the batter just until everything is combined.
How to Make Bakery-Style Blueberry Muffins:
First, whisk up your batter. We’re starting with melted butter, so no need to wait for butter to soften or to get out your mixer! Whisk together butter and sugar, then add eggs and vanilla, and finish off mixing the wet ingredients by adding sour cream, and a bit of lemon juice and zest. The sour cream keeps these super moist, and the hint of lemon pairs so well with the blueberries.
Stir in your dry ingredients, and fold in your fresh blueberries last!
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen as well – just be sure not to thaw them first. And, be gentle when stirring them into the batter because they can tint the batter a bit (not a huge deal, just something to know!)
Line your jumbo muffin pan with muffin papers, and fill them a little more than 3/4 of the way full.
How do I get that crunchy muffin top?
Add cinnamon sugar on top – this not only makes the muffins taste extra delicious, but it helps create that nice crunchy top that we love on bakery-style muffins!
Bake the muffins until they’re golden brown, and serve while they’re warm out of the oven, with plenty of salted butter and a glass of milk or a cup of coffee! This is the ultimate comfort food to have for brunch.
I hope you love these blueberry muffins as much as we do! Happy baking.
More Muffin Recipes to Love:
Pumpkin Streusel Muffins – These fluffy muffins are dressed up with a crumbly brown sugar streusel and a drizzle of maple glaze!
One-Bowl Lemon Poppyseed Muffins – Made in one bowl, these muffins are moist and tall with a crisp lemon zest & sugar studded lid.
Chocolate Chocolate Chip Muffins – These rich muffins are made with basic pantry ingredients, and take only 15 minutes to mix up!
Did you make this recipe? Leave a comment below letting us know how you liked it!
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Bakery-Style Jumbo Blueberry Muffins
- 3/4 cup salted butter
- 1/2 cup + 1 tbsp brown sugar, packed
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 1/4 cup + 2 tbsp sour cream, at room temperature
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 2 and 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 and 1/4 cups blueberries fresh or frozen, but don't thaw them if using frozen
- cinnamon sugar, for topping
- Prep: Don't forget to let the sour cream, milk, and eggs come to room temp for a bit before beginning. Preheat your oven to 425 degrees F. Line a jumbo muffin pan with muffin papers. Rinse your blueberries and pat them dry with a clean kitchen towel.
- Make the Muffins: Melt the butter in a large mixing bowl. Whisk in the sugars, and then the eggs. Add the milk, sour cream, vanilla, and lemon zest and whisk until everything is well combined (if there are a few tiny white flecks from the sour cream, that's fine). Add all the dry ingredients, and fold in with a spatula until just combined (we don't want to over mix these!). Fold in the blueberries last. Fill each muffin cavity about 3/4 of the way full (they will be very full but there should still be some space between the batter and the top of the muffin liner - see photos). Sprinkle the tops with a generous sprinkle of cinnamon sugar.
- Bake: Bake for 5 minutes at 425 degrees F, then lower your oven temp to 350 degrees F, and bake for 20 to 24 more minutes. When done, the muffins will appear set on top, and a toothpick inserted into the center should come out clean or with moist crumbs, not wet batter. Pop the muffins out of the pan with a butter knife and let cool on a cooling rack, until they're cooled enough to handle, but still warm.
- Serve + Store: Enjoy while nice and warm warm with salted butter! These will only keep their crisp top on the first day, but leftovers can be stored in an airtight container at room temp for 3-4 more days.
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