These bakery style blueberry muffins are perfectly sweet, moist and just bursting with juicy blueberry goodness
Imagine the perfect muffin — for me, it’s a warm blueberry muffin that's moist and tender on the inside, with a golden, slightly crisp top that crumbles just right. If that sounds like your version of heaven too, then get ready, because I have the perfect blueberry muffin recipe for you.
About Bakery Style Blueberry Muffins
Bursting with plump, juicy blueberries, these muffins are a perfect blend of sweetness and tanginess that will leave you wanting another. These bakery style blueberry muffins are not overly sweet, with just a touch of cinnamon, allowing the natural sweetness of the blueberries to shine. Plus, they are incredibly tender and moist (thanks to the Greek yogurt), a perfect treat for a quiet breakfast at home, to serve at a family brunch (and brag about how you made them from scratch!), surprise a friend to brighten their day, or simply grab a cup of coffee and relax on a Sunday afternoon.
Like all great comfort foods, These muffins are like a cozy hug on a plate – serve them warm with a big pat of butter and watch them disappear. My husband calls these the best blueberry muffins he’s ever tasted, and I have to agree with him!
I love these muffins because:
- They have big flavor, and big, crunchy sugar-coated tops
- They’re not too sweet, with a great balance of flavors, tons of juicy blueberries and a tender crumb
- They don’t require a mixer, and you can make them as standard muffins, mini-muffins or a blueberry muffin loaf
How to Make Bakery Style Blueberry Muffins
Making these muffins couldn’t be easier. The batter comes together in just 10 minutes, and there’s no mixer required. Simply mix the dry ingredients together, then separately, mix the wet ingredients together. Next, mix the dry and wet ingredients together, fold in the blueberries and bake!
Frequently asked questions
Absolutely! Do not thaw them before adding them to the batter, or else you’ll end up with blue batter.
Yes, you can substitute whole wheat flour or a mixture of whole wheat and all-purpose flour for a healthier twist.
Store the muffins uncovered, or the muffins will be too moist the second day. You can also freeze these muffins for longer storage. Just reheat in the oven or microwave before enjoying.
Yes! To freeze blueberry muffins, allow them to cool completely, then place them in an airtight container or freezer bag and freeze them for up to three months. Thaw in the refrigerator or on the counter, and heat them in the microwave or the oven before serving.
Of course! Feel free to experiment with other berries, like strawberries, raspberries or blackberries, or add chopped nuts like walnuts or pecans for extra crunch.
Substitutions
- Feel free to swap out fresh blueberries for frozen ones, but do not thaw them before adding them to the batter, or you’ll end up with blue muffin batter.
- If you don’t have blueberries, try swapping in strawberries, raspberries or blackberries instead.
- You can use buttermilk or sour cream instead of Greek yogurt for a slightly tangier flavor.
- To make these muffins healthier, use whole wheat flour or a blend of whole wheat and all-purpose flour.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: Replace the all-purpose flour with a gluten-free 1:1 flour.
- Dairy free: Replace the milk with a dairy-free substitute (almond milk and oat milk are my go-to milk replacements), and use a dairy-free yogurt, like coconut yogurt, in place of the Greek yogurt.
More muffin + quick bread recipes
Before you go...
If you make these bakery style blueberry muffins and love them, please leave a comment and rate this recipe! I love to hear from you and do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
The Best Bakery Style Blueberry Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Description
These bakery style blueberry muffins are perfectly sweet, moist and just bursting with juicy blueberry goodness!
Ingredients
- ½ cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, at room temp
- 2 teaspoons pure vanilla extract
- ½ cup plain Greek yogurt
- 3 cups all purpose flour, spooned and leveled
- ½ tsp kosher salt
- 3 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 cup milk
- 1 pint fresh blueberries, washed, drained, and picked over
- 3 teaspoons coarse turbinado sugar
Instructions
- Preheat oven to 425°F (218°C).
- Cream the butter and sugar until light, about 2 mins.
- Add eggs one at a time, beating on medium speed well after each addition. Beat in the vanilla and sour cream.
- Sift together flour, salt, baking powder and add to the creamed mixture on low speed, alternating with the milk.
- Gently fold in the blueberries.
- Line a muffin tin with paper liners or spray generously with nonstick cooking spray. Using a scoop or spoon, fill each muffin cup all the way to the top with the batter. Sprinkle coarse turbinado sugar on top.
- Bake for 5 mins in the oven preheated to 425°F, then, without opening the oven, reduce the oven temperature to 350°F and bake an additional 20-25 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool 5-10 mins in the muffin pan, then transfer to a wire rack to cool completely.
- Store uncovered, or the muffins will be too moist the second day (if they last that long).
Notes
Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter or the microwave.
One more thing!
This recipe is a part of my Breakfast + Brunch collection — check it out!
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