A blueberry muffin from a bakery always sounds just perfect to me any time of day. An ideal muffin has a domed top and a soft crumb with a buttery streusel on top. Hence the term bakery-style. So today we’re making six jumbo bakery-style blueberry muffins at home! It’s the perfect time to bake them since we’re right in the peak of blueberry season ᝰ.ᐟ

Today we’re making bakery-style blueberry muffins topped with a wonderfully crisp streusel topping. If a muffin has streusel on it, count me in immediately. This recipe is super straightforward and, dare I say, foolproof. It’s as simple as mixing your wet ingredients, adding your dry, folding everything together gently, and you’re set with six beautifully fluffy, domed blueberry muffins to enjoy on a weeknight or a weekend morning!

Few tips ᝰ.ᐟ

• we’re using both butter and oil in the batter, my favorite combination for anything from cake to muffins, cornbread, or a good loaf. It keeps everything so flavorful with a soft and airy crumb.
• as always, we don’t want to overmix the batter. Overmixing leads to a dense, unpleasant texture. The second you fold in the flour, stop mixing. Then gently fold in the blueberries with just a few more folds.
• we’re tossing our blueberries in a spoonful of flour to lightly coat them. This helps keep them from sinking to the bottom of the muffins while they bake.
• if you’re using frozen blueberries, add them straight from the freezer. Don’t thaw them, we don’t want the extra moisture. Keep them frozen until you’re ready to fold them into the batter.
• for true bakery style, you want to fill your muffin tins all the way to the top. Don’t worry about overflow, it’s actually a good thing when it comes to muffins. It helps create that beautiful muffin top with crisp edges.
• optional: you can add turbinado sugar on top of the streusel for extra texture and a fun bakery-style look
• and lastly, we’re starting with a blast of heat at 425°F for the first 5 minutes to help the muffins rise nice and tall. Then we’ll drop the temperature to 350°F to finish baking.

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Bakery Style Blueberry Muffins

Today we’re making six jumbo bakery-style blueberry muffins at home! It’s the perfect time to bake them since we’re right in the peak of blueberry season ᝰ.ᐟ

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

Dry ingredients ✮⋆˙

• 190 grams all-purpose flour 1 1/2 cups
• 195 grams cake flour 1 1/2 cups
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 tsp ground cinnamon

Wet Ingredients ✮⋆˙

• 85 grams unsalted butter, melted 6 tbsp
• 80 ml vegetable oil
• 250 grams granulated sugar 2 1/4 cup
• 2 large eggs
• 1/2 tbsp vanilla extract
• 80 grams sour cream 1/3 cup
• 240 ml buttermilk 1 cup

Blueberries ✮⋆˙

• 275 grams blueberries roughly 2 cups
• 1 tbsp flour for tossing the blueberries

Streusel topping ✮⋆˙

• 40 grams all-purpose flour 1/3 cup
• 65 grams granulated sugar 1/3 cup
• 45 grams butter, salted 3 tbsp

Instructions

 

First ✮⋆˙

• Preheat the oven to 425°F (220°C). Line a jumbo muffin tin with paper liners or grease it well. Set aside.

Prepare the blueberries and streusel ✮⋆˙

• In a small bowl, toss 275g (roughly two cups) blueberries with a spoonful of the flour mixture (about 1 tbsp). This helps prevent them from sinking while baking.

Now for our batter✮⋆˙

• In a small bowl, combine flour, sugar, and melted, cooled butter. Use a fork to mix until crumbly. Refrigerate while you make the batter so it has time to firm up a bit
• In a medium bowl, whisk together, 190g all-purpose flour, 195g cake flour, ½ tsp baking soda, 1 tbsp baking powder, ¾ tsp fine sea salt, 1 tsp cinnamon
• in a large mixing bowl, whisk 6 tbsp butter (melted), ⅓ cup (80ml) vegetable oil, and 250g sugar until well incorporated, about 1 minute.
• Add eggs and wet ingredients: Mix in 2 eggs, one at a time. Then add: ⅓ cup (80g) sour cream, 1 cup buttermilk, 1½ tsp vanilla extract. mix until well combined
• Add the dry ingredients to the wet ingredients. Mix gently until just combined, don’t overmix.
• Gently fold in the floured blueberries with a few folds. Stop mixing as soon as they’re evenly distributed.
• Fill each muffin cup to the top. Don’t worry about overflow, it helps create a tall, domed muffin with crispy edges
• Spoon the chilled streusel mixture over each muffin. Press it in gently so it sticks. Add a sprinkle of turbinado sugar on top if desired.

Time to bake ✮⋆˙

• Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for another 35-40 minutes, or until a toothpick comes out clean and the tops are golden. (remember these are jumbo, so they are going to take a bit longer than regular sized muffins)
• Let the muffins cool in the pan for 15 minutes, and youre done!

Keyword bakery style muffins, baking, blueberry, blueberry muffins, muffin