Name: Bakery Style Blueberry Muffins Recipe
Prep time: 10 min
Cook time: PT-489771H54M39S
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (see notes below for measuring); 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 1 1/4 cups buttermilk (room temperature); 1 1/4 cups granulated sugar; 1/2 cup unsalted butter (melted); 2 large whole eggs (room temperature); 1/3 cup sour cream (room temperature); 1/3 cup vegetable oil; 1 tablespoon vanilla bean paste (or vanilla extract); 1 1/2 cups frozen wild Maine blueberries (do not thaw); 1/8 cup granulated sugar; 1/2 lemon, zested

Jump to Recipe· 4.2 from 8 reviews

If you have a soft spot for tender, bursting-with-flavor treats fresh from the oven, you are going to fall head over heels for this Bakery Style Blueberry Muffins Recipe. These muffins hit that perfect balance of a golden, domed top with a tender crumb underneath, bursting with sweet, juicy wild Maine blueberries in every bite. Imagine the aroma of vanilla and fresh lemon zest mingling in your kitchen while the muffins bake—pure magic. Whether you’re serving them up for a cozy breakfast or an afternoon pick-me-up, these muffins always feel like a warm hug in food form.

Ingredients You’ll Need

A clear glass measuring cup filled about three-quarters full with a pale yellow liquid mixture that has small specks of a darker yellow, stirred by a black whisk with a textured handle resting inside the liquid. The measuring cup has red measurement markings and text on its side and is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, accessible ingredients is the key to making the best Bakery Style Blueberry Muffins Recipe. Each ingredient plays a crucial role: flour and leavening for structure and rise, buttermilk and sour cream for tenderness and a slight tang, and wild blueberries for that delightful pop of fruitiness.

All-purpose flour: 3 cups provide the perfect base for light yet hearty muffins.
Baking powder: 2 1/2 teaspoons help give the muffins their signature bakery-style dome.
Baking soda: 1/2 teaspoon balances the acidity and adds to leavening.
Fine sea salt: 1 teaspoon enhances all the other flavors beautifully.
Buttermilk: 1 1/4 cups at room temperature keep the crumb tender and moist.
Granulated sugar: 1 1/4 cups sweeten while contributing to muffin texture.
Unsalted butter: 1/2 cup melted lends richness and a delicate crumb.
Large whole eggs: 2, room temperature, bind and add moisture.
Sour cream: 1/3 cup, also at room temperature, adds moisture and slight tartness.
Vegetable oil: 1/3 cup keeps the muffins extra moist and tender.
Vanilla bean paste (or vanilla extract): 1 tablespoon infuses deep, cozy flavor.
Frozen wild Maine blueberries: 1 1/2 cups bring sweet bursts and gorgeous color.
Granulated sugar (for topping): 1/8 cup sprinkled for a subtle crunch.
Lemon zest: Zest of 1/2 lemon brightens the topping with citrusy fragrance.

How to Make Bakery Style Blueberry Muffins Recipe

Step 1: Prep Your Oven and Muffin Pans

Start by preheating your oven to a toasty 425°F (220°C). Line a 12-cup muffin pan with 6 liners to bake these muffins in two batches — this little trick helps you achieve those perfect bakery-style domed tops every single time without overcrowding the muffins.

Step 2: Mix Your Dry Ingredients

Whisk together your flour, baking powder, baking soda, and sea salt in a large bowl. This combo ensures your muffins rise beautifully and have just the right texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla bean paste until smooth. These ingredients come together to form a rich, flavorful batter that keeps the muffins moist and tender.

Step 4: Bring Wet and Dry Together

Pour the wet ingredients into the dry mixture and whisk just until almost combined. Be gentle—overmixing can lead to tough muffins. Then, carefully fold in the frozen wild Maine blueberries so they’re evenly distributed but your batter still stays fluffy.

Step 5: Fill the Muffin Liners

Scoop your batter into the liners, overfilling them so the batter sits nicely above the liner edges. This is your secret to getting those bakery-style dome tops that are tall and impressive.

Step 6: Prepare the Topping

Rub the lemon zest into the 1/8 cup of granulated sugar until fragrant, then sprinkle this mixture generously on top of each muffin. This topping adds a lovely hint of citrus brightness and a slight sugary crunch.

Step 7: Bake in Two Stages

Bake the muffins for 10 minutes at 425°F (220°C). Without opening the oven door, lower the temperature to 350°F (180°C) and continue baking for another 10 to 15 minutes, rotating the pan halfway through. The muffins are done when golden brown on top and no longer sticky—slightly soft tops signal a super moist crumb inside.

Step 8: Cool Properly

Let the muffins cool in the pan on a wire rack for no longer than 5 minutes, then gently remove and cool completely on the rack. This step helps retain their tender texture without becoming soggy.

Step 9: Repeat for Second Batch

Clean your pan, line with remaining liners, and repeat the baking process for the second batch. Don’t forget to reset your oven to the initial temperature for those perfect domes again!

How to Serve Bakery Style Blueberry Muffins Recipe

The image shows several blueberry muffins with crumbly, golden tops full of baked blueberries. The muffins have a rough texture with a mix of light beige and purple-blue spots from the blueberries inside. They rest on a black cooling rack over a white marbled surface. One muffin is in a muffin liner, while the others are without liners, showing the textured sides. Scattered fresh blueberries are around the muffins, and there is a small white bowl filled with fresh blueberries in the upper right corner. The lighting is bright, making the muffins look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a little extra flair couldn’t be easier. A light dusting of powdered sugar or a pat of rich, creamy butter melting on a warm muffin elevates the experience instantly. Fresh mint leaves or an extra sprinkle of lemon zest can brighten the presentation beautifully.

Side Dishes

Pair your muffins with a steaming cup of coffee, a refreshing glass of cold milk, or a creamy latte for a delightful breakfast or snack. For a brunch spread, fresh fruit salad or a dollop of Greek yogurt with honey complements the muffins perfectly.

Creative Ways to Present

Turn these muffins into an irresistible dessert by serving them split with vanilla ice cream or whipped cream and a drizzle of blueberry syrup. Or assemble a breakfast parfait layering crumbled muffin bits with yogurt and berries for a fun twist that everyone will love.

Make Ahead and Storage

Storing Leftovers

To keep your Bakery Style Blueberry Muffins Recipe fresh, store them in an airtight container at room temperature for up to 2 days. This keeps the crumb soft without drying out. For longer storage, refrigeration is possible but may dry them out slightly unless wrapped well.

Freezing

Muffins freeze beautifully and are a great make-ahead option. Wrap each muffin individually in plastic wrap, then place in a freezer-safe container or bag for up to 3 months. Thaw at room temperature when ready to enjoy, it’s like having bakery style muffins on demand!

Reheating

Warm frozen or leftover muffins in a 350°F (175°C) oven for about 10 minutes, or microwave for 20-30 seconds until heated through. This returns them to their just-baked goodness with tender, moist crumbs and slightly crisp edges.

FAQs

Can I use fresh blueberries instead of frozen in the Bakery Style Blueberry Muffins Recipe?

Absolutely! Fresh blueberries work beautifully. Just be gentle when folding them into the batter to prevent crushing and turning the batter blue. The baking time remains the same.

What is the secret to getting bakery-style domes on muffins?

Baking your muffins in two batches at a high initial temperature (425°F) then lowering it ensures the batter sets quickly and domes rise tall. Also, overfilling the muffin liners gives that signature towering top.

Why do I need to rub lemon zest into sugar for the topping?

Rubbing zest into sugar releases the citrus oils, infusing the sugar with bright, fresh lemon flavor. This elevates the topping and adds a subtle fragrant crunch that contrasts deliciously with the soft muffin.

Can I substitute regular milk for buttermilk in this recipe?

While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk replacement, real buttermilk provides the best tender crumb and subtle tang that makes this Bakery Style Blueberry Muffins Recipe so special.

How do I prevent blueberries from sinking to the bottom?

Using frozen blueberries helps slow down sinking because they’re heavier and colder. Gently folding them into the nearly mixed batter and not stirring excessively keeps them suspended evenly throughout the muffin.

Final Thoughts

Trust me, once you try this Bakery Style Blueberry Muffins Recipe, you’ll never want to buy muffins from the bakery again. The combination of juicy wild blueberries, tender crumb, and that perfect dome makes breakfast a moment to savor. Bake up a batch, share with your favorite people, and enjoy the smiles that come with every bite!