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

5 from 1 vote

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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