Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bakery Style Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

These Bakery Style Blueberry Muffins are tender, moist, and bursting with wild Maine blueberries. Featuring a classic bakery dome and a sweet lemon-sugar topping, this recipe yields perfectly soft and flavorful muffins baked in two batches for the quintessential bakery experience at home.

  • Total Time: 50 minutes
  • Yield: 12 muffins

Ingredients

Main 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)

Topping

  • 1/8 cup granulated sugar
  • 1/2 lemon, zested

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 muffin liners for the first batch, as these muffins bake best in two batches to achieve bakery-style domes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, granulated sugar, melted unsalted butter, eggs, sour cream, vegetable oil, and vanilla bean paste until smooth and uniformly mixed.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk gently until just almost combined; avoid overmixing to maintain muffin tenderness. Then, carefully fold in the frozen wild Maine blueberries to distribute evenly.
  5. Fill Muffin Liners: Using a scoop or spoon, fill each muffin liner generously, overfilling so that the batter sits higher than the liner edges to encourage a tall dome formation during baking.
  6. Prepare Topping: Rub the lemon zest into the granulated sugar thoroughly, then sprinkle this mixture evenly over each filled muffin to add a bright flavor and subtle sweetness on top.
  7. Bake First Batch: Place the muffin pan in the preheated oven and bake for 10 minutes at 425°F (220°C). Without opening the oven door, reduce the heat to 350°F (180°C) and continue baking for an additional 10 to 15 minutes. Rotate the pan halfway through the baking time for even browning. Muffins are done when their tops are golden brown and no longer sticky, feeling slightly soft to the touch to ensure moistness.
  8. Cool First Batch: Remove the pan from the oven and cool on a wire rack for no more than 5 minutes. Then, carefully remove the muffins from the pan and let them cool completely on the wire rack.
  9. Prepare Second Batch: Wash your muffin pan and line it with the remaining 6 liners. Increase the oven temperature back to 425°F (220°C) and repeat the filling, topping, and baking steps with the remaining batter to complete the batch.

Notes

  • For best results, measure the flour by spooning it into the measuring cup and leveling it off instead of scooping directly to avoid packing.
  • Using frozen blueberries prevents them from sinking to the bottom and bleeding too much into the batter.
  • Muffins should be slightly soft to the touch when done to ensure moistness.
  • Baking in two batches is essential to achieve bakery-style domes due to oven temperature and batter volume.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes per batch (40-50 minutes total)
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/bakery-style-blueberry-muffins-recipe/