Bakery style blueberry muffins – I have worked on this blueberry muffin recipe for over 10 years. It had to be perfect, and I’ve finally nailed it! I think I might cry. Or stuff one in my face. Maybe both.
I feel like there has been a gaping hole on the blog without this recipe. Am I right? It’s just a recipe you would expect to find on this blog! We have so many delicious muffin recipes already (pumpkin muffins, banana muffins, zucchini muffins), we needed a blueberry muffin recipe!
I hold my blueberry muffins to a very high standard. Some very specific criteria has to be met:
- They have to be sweet but not too sweet (they are muffins not cupcakes).
- They have to be fluffy but still have substance.
- The blueberries have to be that bright beautiful purple color.
- They have to be moist but not soggy.
- They have to be crumbly but not dry.
- The wrapper has to come off cleanly.
- The edges have to be slightly crispy but not too crispy.
- Blueberries have to be spread evenly throughout, no sinking to the bottom.
- They have to be golden on top.
- They have to have a nice rounded muffin top. No flat tops…this ain’t the 80s!
See, the bar is set very high and we are checking all the boxes with this recipe. I am going to share all the secrets and all the tips for making the perfect bakery style blueberry muffins.
Tips for Blueberries Muffins
It’s all lies. What you’ve read about keeping frozen blueberries from dying your batter, how to keep blueberries from sinking, which blueberry to use for the best flavor, it’s all lies.
How to Keep Blueberries from Dying Muffin Batter Purple
Try substituting dried blueberries if you’re looking for taste but not a dyed muffin. Dried blueberries remain suspended in the batter during baking and maintain a more structured texture, but most of all, they don’t dye the batter but will still plump up during baking.
Why did my Blueberries Dye the Batter Green?
The secret to beautifully purple and blue colored berries in baked goods has far more to do with the ph than anything your blueberries are doing alone.
Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar while blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy). Add a little lemon juice to your batter or smoothie for a more vibrant color and burst of the berries.
Keeping Blueberries from Sinking
Tossing them in flour absolutely does not work. It’s a lesson on gravity and buoyancy that I don’t even want to get into, but the end does matter, gravity pulls while the liquids help create lift. That means that the best case for berries is to put a little batter in the pan to create a layer of protection then add the mixed in berries to fill the muffin tin with a better dispersion of berries.
Try layering berries vs folding them in. Add a little batter, a little berries and continue until the top when you’ll just press them into the batter. The berries will not sink so never just sprinkle them on top of the batter.
How to Get Muffins with Domed Tops
This one is simple, fill the muffin tins/liners to the top. Also, be sure that your baking powder is fresh.
Ingredients for Blueberry Muffins
There’s nothing too surprising here, just the right ingredients in the right rations combine the right way. Here is your grocery list:
- Baking Powder
- Vegetable Oil
- Almond Extract
- Sanding Sugar
The measurements for each ingredient is listed in the recipe card below.
How to Make this Blueberry Muffin Recipe
Even though it took me over a decade to figure this blueberry muffin recipe out, it couldn’t be simpler to make. Here are the steps:
- Preheat oven.
- Whisk all the dry ingredients.
- Fold the blueberries into the dry ingredients.
- Whisk together all the wet ingredients in a separate bowl.
- Pour the wet ingredients on top of the dry and fold everything together.
- Grease the muffin tin or add liners.
- Spoon batter into muffin tin/liners to the top.
- Sprinkle sanding sugar on top.
Can You Use Frozen Blueberries in Muffins?
Yes, absolutely! Let them thaw completely, then rinse and drain completely. Pat them dry.
Can Muffins Be Frozen?
These muffins freeze really well. Bake them as instructed. Let them cool completely then place them individually in a ziplock bag. They will keep in the freezer for up to 3 months.
When you are ready to eat them, let them thaw in the refrigerator. Then warm them up on the microwave or bake at 300 degrees for 6-8 minutes.
How Long Will Muffins Keep?
These muffins will keep for 2-3 days at room temperature or up to a week in an airtight container in the refrigerator.
More Delicious Muffin Recipes!
- Lemon Poppy Seed Muffins
- Costco Copycat Pumpkin Crumb Muffins
- Blackberry Pie Muffins
- Double Chocolate Zucchini Muffins
- Nutella Stuffed Double Chocolate Muffins
- Pumpkin White Chocolate Chip Muffins
- Blackberries and Cream Muffins
- Nutella Swirled Pumpkin Muffins
- Nutella Stuffed Peanut Butter Banana Muffins
- Zucchini Muffins
- Double Chocolate Banana Muffins
Bakery Style Blueberry Muffins
- 2 1/4 Cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 Cups Blueberries
- 1/2 Cup Vegetable Oil
- 1 Cup Sugar
- 2 Eggs, large
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 1/2 Cup Milk
- Sanding Sugar for Tops
- Preheat oven to 375 degrees.
- Whisk all dry ingredients together.
- Fold in blueberries.
- In a separate bowl, whisk vegetable oil, sugar, eggs, vanilla, almond extract, and milk together.
- Pour wet ingredients over dry ingredients and fold together.
- Grease large muffin tin, or spray with non stick spray.
- Spoon into large muffin tin, filling to the top.
- Sprinkle sanding sugar over the top of each muffin.
- Bake at 375 for 5 minutes, then turn the oven down to 350 and continue to bake for 25-30 minutes, or 12-18 minutes for regular sized muffins.
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I made these today, they are delicious. They are easy to make and a real crowd pleaser around our house today. Thank you so much for sharing this recipe. I plan to make some this summer for a “Coronation garden party” in May we are attending.
Hi Sherrie! I’m so glad you enjoyed these muffins! A coronation garden party sounds so fancy!
These are by far the best blueberry muffins I have made. Everyone loved them. We didn’t have any issues with blueberries sinking to the bottom either which was a bonus!! I had made 10 regular size muffins and had to bake them for a total of 25 minutes. This recipe is a keeper
Thank you so much Nora! I’m so glad you enjoyed them!
I have tried many blueberry muffin recipes over the years but this is definitely the very best! Delicious and perfect in every way possible! Thank you for sharing!
Yesssss Terri!! Thank you so much! I’m so glad you enjoyed them and thank you for taking time to leave a comment!
I said I would make these on IG and this morning I did. These are super delicious. They were crispy on the outside, fluffy on the inside with a little crumble. They were oh so good. I wanted to keep eating them. The almond extracted was a good balance. It wasn’t over powering. I didn’t have the sugar to put on top, but they were good without it. This recipe is a keeper.
Thank you for your recipe.
Yay!! Love to hear this Laurie! Thank you so much for taking time to give us some feedback. I’m so glad that you enjoyed them!
Hi, do u think if I can omit sugar ?
Hello! No, I don’t think that would be a good idea. You could maybe reduce it slightly but I wouldn’t omit completely.
If you’re just asking about the sugar sprinkled on top, yes, that can be omitted.
I will try the blueberry muffin recipe and I am sure it will turn out great. But I just wanted to share my experience with the cornbread recipe in your new cook book as I love cornbread and the biscuit mix is and easy way to make the bread.
I recently purchased your second book and went to make the cornbread and the recipe is written wrong. It states 1 cup Bisquick mix but it should read 2 cups of Bisquick mix. I made it as written and had to throw it out I should have know it was wrong because it had to much liquid. I went on line to get the cornbread recipe and read the recipe and it states 2 cups of Bisquick. I will try again but have to buy more honey.
Hi Carol! Yes, it should be 2 cups of Bisquick and I am SOOOOOOOOO sorry! We found a few errors in the cookbook after it had printed. I’ve been trying to get the word out in every way I can. Here are the changes we have found so far:
2 1/2 cups of oats in the monster bites
11-13 cups of flour in the bread and rolls
2 3/4 cups of flour in the chocolate chip cookies
2 cups of Bisquick in the cornbread
Bake the cheese doodles at 450-475 degrees
Will be making this soon can i use almond milk as am dairy free i never had blueberry muffins before perfect for my office snacks and home snacks while i work on the phone after this i will be taking a breal from commenting on your recipes until my birthday on 19 September will dm you guys if i make this and let you guys know how it goes Thanks Ramya
Yes, almond milk should work fine. Enjoy!