Soft and Delicious Blueberry Muffins

bakery style blueberry muffins

Our Blueberry Muffins are light and tender, with bursts of fresh blueberries and a hint of lemon, crowned with a crunchy coarse sugar topping. It will be your new favorite breakfast treat, especially as blueberries come into season soon.

bakery style blueberry muffins stacked on a plate and viewed from the top with blueberries on the side

The Mix

These muffins come together quickly and easily with the simple muffin mixing method, where you combine your dry ingredients in one bowl, then whisk your wet ingredients in another bowl, then mix them all together before baking to golden perfection. 

bakery style blueberry muffins stacked on a plate and viewed from the side

The Tips and Tricks

We have used a few tricks in this recipe to help the muffins bake up nice and tall without losing their soft texture or any flavor.

Your Baking Best Friend

You can probably guess that this is a simple kitchen scale. Advice on repeat here, but it truly will make a difference in all of your baking. Find recipes that use weight measurements, then weigh all of your ingredients. This fool-proofs your baking and ensures that you are using the exact same amount of flour or other ingredients as the recipe author so that your treats bake up just like theirs. This scale by OXO with a pull-out screen is our favorite.

Did you know that not all measuring cups are created equal? Between the two of us, the Mealtime Joy sisters own measuring cups made by 4 different manufacturers. When we tested them, we got 4 vastly different measurements. The cup from one set gave us a full ounce more of flour than another set. And that ounce can make a big difference in how your baked item turns out! 

bakery style blueberry muffin cut in half

A Slightly Acidic Batter

We use yogurt in these muffins both for flavor and to add a bit of acidity to the batter, which helps keep the muffins soft and tender. To further help this, we are using only baking powder, which does not neutralize the acid in the yogurt like baking soda, keeping the batter ever-so-slightly acidic. You won’t notice this in the flavor directly, but the muffins will taste less flat and more flavorful, like the other ingredients have come alive more fully. You may notice a softer, finer crumb for a more tender mouthfeel when you eat these muffins.

Space to Bake

Bake these muffins in every other space in your muffin tin so that each has plenty of airflow around on all sides and plenty of room to rise and expand in the oven without running into each other. We are going for nice, full crowns in each muffin with those delicious crispy edges. If the muffins don’t have enough space, they will bake together a bit and lose both rise and crunch at the top.

close up of bakery style blueberry muffins

More Tips and Info from an Expert

You can find so much more information about muffins from the baker who inspired this recipe and taught us some wonderful new tips (like that last tip above). Find Beth at https://thefirstyearblog.com/ or on Instagram @beth_thefirstyear.

We’d love to hear your own tips, answer any questions, or help you trouble-shoot! Comment below to start the conversation!

bakery style blueberry muffins

More Baked Breakfast Goodies

We have so many tasty treats for you to try. We’ve listed a few favorites below, or you can explore all of our breakfast recipes here.

Enjoy!

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bakery style blueberry muffins

Soft and Delicious Blueberry Muffins

Our Bakery-Style Blueberry Muffins are light and tender, with bursts of fresh blueberries and a hint of lemon, crowned with a crunchy coarse sugar topping.
Prep Time 25 minutes
Bake Time 30 minutes
Total Time 55 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 13-3/4 ounces (3 cups plus one tablespoon) all purpose flour
  • 11-3/4 ounces (1-1/2 cup plus 1 tablespoon) granulated sugar
  • 3/4 teaspoon coarse kosher salt (or scant 1/2 teaspoon table salt)
  • 1 tablespoon baking powder
  • 2 large whole eggs
  • 5 ounces (2/3 cup) whole milk, at room temperature
  • 4 ounces (5 tablespoons) plain yogurt, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons lemon zest
  • 3 ounces (6 tablespoons) unsalted butter, melted
  • 10 ounces (1 dry pint or a heaping 1-3/4 cups) fresh blueberries
  • 2 tablespoons coarse sanding sugar

Instructions
 

  • Prep: Preheat the oven to 425 degrees F. Line two muffin trays with paper liners in every other space.
  • Mix: Combine the flour, sugar, salt, and baking powder in a large bowl. In a separate medium bowl, whisk together the eggs, milk, yogurt, vanilla, and lemon zest. Slowly whisk in the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries. Set aside to rest for 15 minutes.
  • Bake: After the batter has rested, fill the muffin cups all the way to the top with batter. Sprinkle the tops with sanding sugar, if using, and bake in your preheated oven for 10 minutes, then reduce the oven temperature to 375 degrees F. and bake for another 20 minutes, or until the tops are domed and golden brown, and a toothpick inserted in the center comes out with moist crumbs clinging to it but with no wet batter.
  • Cool and Enjoy: Remove from the oven and cool for 10 minutes in the pans. Remove the muffins from the pans and allow to cool completely on cooling racks.

Notes

  • Completely cooled muffins can be stored in an airtight container at room temperature for 3 days or frozen in a tightly sealed container for up to a month. Thaw in a low oven or at room temperature.
  • We prefer metal muffin trays for this, as the heat retention is better, yielding taller muffins.
  • You can substitute frozen berries for the fresh. If you do this, do not thaw them before incorporating them into the batter.
  • This recipe works as mini muffins, too! It will make approximately 96 mini muffins. Bake minis at 375 degrees F for 17-18 minutes.
  • This recipe was inspired by Beth and all of her amazing muffin recipes and tips. Find her on Instagram at @beth_thefirstyear and on her blog, https://thefirstyearblog.com/.
Keyword blueberries, muffins
Tag @mealtimejoy on instagram if you made this recipe

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