The Best Bakery-Style Blueberry Muffins
Soft, fluffy, and bursting with juicy blueberries in every bite
If you’ve ever dreamed of recreating that perfect bakery-style blueberry muffin at home — golden on top, moist inside, and loaded with fresh blueberries — this recipe is exactly what you need. These Blueberry Muffins are soft, buttery, and lightly scented with vanilla and almond extract, giving them that irresistible aroma that fills the kitchen as they bake. Topped with a crumbly cinnamon-sugar streusel and extra blueberries, every bite is sweet, juicy, and comforting — the kind of muffin that pairs perfectly with your morning coffee or an afternoon treat.
Why You’ll Love This Recipe
- Bakery-quality texture: Moist, tender, and perfectly domed.
- Bursting with blueberries: Fresh or frozen — these muffins are packed with juicy flavor.
- Crispy crumb topping: A buttery cinnamon streusel adds the perfect crunch.
- Easy to make: Just two bowls, no mixer required.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- ⅔ cup plain Greek yogurt (adds moisture and richness)
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but adds amazing aroma)
- 1½ cups fresh or frozen blueberries
For the Crumb Topping
- ¾ cup all-purpose flour
- ¾ cup sugar
- ½ teaspoon ground cinnamon
- 5 tablespoons melted butter
- 1 cup blueberries (for topping before baking)
Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 400°F (200°C).
Line a 12-cup muffin pan with tulip liners for larger muffins or use 18 standard cupcake liners. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside — it will give your muffins structure and height.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until smooth and glossy.
Add the eggs one at a time, whisking until fully combined. Then mix in the Greek yogurt, vanilla extract, and almond extract.
Step 4: Combine and Add Blueberries
Add the dry ingredients to the wet ingredients and mix gently until almost combined — don’t overmix, or your muffins will be dense.
Fold in 1½ cups of blueberries, stirring just until evenly distributed.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the prepared liners, filling them about ¾ full.
Step 6: Make the Crumb Topping
In a small bowl, combine the flour, sugar, cinnamon, and melted butter. Mix with a fork until crumbly and evenly moistened.
Step 7: Top and Bake
Sprinkle each muffin with a few of the remaining blueberries, then top generously with the crumb mixture.
Bake for 20–25 minutes for standard muffins or 30–35 minutes for larger tulip-style muffins, until the tops are golden and a toothpick inserted in the center comes out mostly clean.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Tips for the Perfect Muffins
- Use room temperature ingredients: This helps everything blend smoothly.
- Don’t overmix: Mix until just combined for a soft, fluffy texture.
- Frozen blueberries: You can use them straight from the freezer — no need to thaw.
- Extra bakery touch: Sprinkle a little coarse sugar on top before baking for extra sparkle and crunch.
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep up to 5 days. Warm slightly before serving.
- Freezer: Freeze up to 3 months. Thaw overnight or reheat in the oven for 5 minutes.
Nutrition (Per Muffin)
Calories: 361 kcal | Carbohydrates: 54 g | Protein: 5 g | Fat: 14 g | Sugar: 31 g |