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These Bakery Style Blueberry Muffins are decadently moist and perfectly browned. Discover the secret to these professional worthy baked breakfast treats with the perfect muffin dome!
Bakery Style Blueberry Muffins
There’s just something about waking up in the morning and grabbing a perfectly baked muffin filled with sweet juicy blueberries. These muffins used to be my favorite when I was in college, a long time ago. They were definitely my breakfast of choice and they used to sell the biggest and best blueberry muffins at the student center.
It has since been my mission to master the recipe for those bakery style blueberry muffins and I’ve finally perfected it. Baking at home never tasted better!
The Secret To A Perfect Dome
The secret to those perfect little muffin domes, believe it or not, is for the batter to be lumpy and for the batter to fill the cups all the way to the top. There’s one more secret. Preheat your oven to a higher temperature then to turn down the heat when you put the muffins in. This will help them rise nicely.
Ingredients In Bakery Style Blueberry Muffins
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Dry ingredients – Baking powder, all purpose flour, and salt are the usual dry ingredients that we need today.
- Wet ingredients – Eggs, vanilla extract, vegetable oil, sugar, butter, and evaporated milk.
- Berries – We’re using fresh blueberries today. You may also use frozen blueberries. Whether using fresh or frozen be sure to toss them in flour before hand to prevent them from sinking to the bottom of the batter.
- Lemon juice – To add some brightness to our batter, you may need 1 to 2 lemons depending on the size if using fresh.
How To Make Blueberry Muffins
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat your oven: To 450 F degrees. Grease a baking pan or muffin tray with butter or cooking spray.
- Mix the dry ingredients: Whisk together the flour, baking powder, and salt together in a medium sized bowl.
- Combine the wet ingredients: In the bowl of your mixer combine your eggs, sugar, vanilla, and eggs. Mix this on high speed till the mixture is stiff. With the mixer still on add the melted butter and oil. Reduce the speed and add the evaporated milk and lemon juice.
- Combine the batter: When the wet ingredients are well incorporated add the flour mixture and mix for just a few seconds until all the flour is incorporated in the wet ingredients. Be careful not to over mix! Sprinkle a tablespoon of flour over the blueberries and gently fold them into the batter. This will prevent the blueberries from sinking to the bottom of the muffins. Spoon this mixture carefully into your muffins cups and fill them all the way to the top.
- Finish the muffins: Add a few more blueberries to the top and sprinkle with turbinado sugar if you’d like. Reduce the heat in the oven to 350 F degrees and bake for 20 minutes or until a tooth pick inserted in the middle comes out clean.
Tips For Making The Best Blueberry Muffins
- To test doneness without piercing your muffin, poke the top of the dome. If it springs back the muffin is done!
- Over mixing your batter will lead to muffins that are dense and chewy, we don’t want that! A lumpy batter means light and airy muffins.
- If you’re using frozen berries don’t thaw them! Use either fresh or frozen! We need some structural integrity in our muffins.
- Whole milk can be used in place of evaporated milk! We just want something with a high fat content for lots of moisture.
Storing Leftover Blueberry Muffins
Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate! This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!
Craving More Baked Treats? Try These Recipes:
- Coconut Cake With Coconut Cream Cheese Icing
- Honey Rolls
- Chocolate Zucchini Bread
- Carrot Cake
- No Knead 1 Hour Cinnamon Rolls
- Banana Nut Bread
- Zucchini Bread
- The Perfect Banana Muffins
- Carrot Cake Muffins
- Blueberry Bars
- Strawberry Muffins
Bakery Style Blueberry Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups sugar granulated
- 2 teaspoon vanilla extract
- 1/4 cup butter unsalted, melted
- 1/4 cup vegetable oil
- 1 cup evaporated milk
- 2 tablespoon lemon juice
- 1 tablespoon all-purpose flour for blueberries
- 2 cups blueberries fresh
Instructions
- Prepare the oven and muffin pan: Preheat your oven to 450 F degrees. Grease a muffin pan with butter or spray with cooking spray including the top of the pan.
- Combine dry ingredients: Whisk together the flour, baking powder and salt in a large bowl.
- Mix wet ingredients: To the bowl of your mixer add the eggs, sugar, vanilla extract, butter, oil and whisk on high speed using the whisk attachment until well incorporated. Reduce the speed on your mixer and add the evaporated milk and lemon juice then whisk until well incorporated.
- Combine wet and dry: When the wet ingredients are well incorporated add the flour mixture and mix for just a few seconds until all the flour is incorporated in the wet ingredients. Be careful not to over mix!
- Add bluberries: Sprinkle a tablespoon of flour over the blueberries and gently fold them into the batter. This will prevent the blueberries from sinking to the bottom of the muffins.
- Transfer batter to muffin pan: Spoon the batter carefully into your muffins cups and fill them all the way to the top. Add a few more blueberries over the top of the muffins, then sprinkle with a bit of turbinado sugar if preferred.
- Bake: Reduce the oven heat to 350 F degrees. Transfer the muffin pan to the ove and bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Cool in the pan for 10 minutes then remove and serve.
Tips & Notes:
- Storage: Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate! This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!
