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Freshly baked bakery style blueberry muffins with juicy blueberries

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries, making them a delightful treat for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
Wet Ingredients
  • 1 cup whole milk can be substituted with non-dairy alternatives
  • ½ cup unsalted butter, melted can be replaced with dairy-free substitute
  • 2 large eggs
  • 2 tsp vanilla extract
Add-ins
  • 2 cups fresh blueberries can use frozen blueberries without thawing

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with butter or oil.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until blended.
  3. In another bowl, mix the milk, melted butter, eggs, and vanilla extract. Stir until combined.
  4. Slowly pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Fold in the blueberries carefully to keep them intact.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Baking
  1. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh. For extra crunch, consider adding a streusel topping before baking.
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