Bakery Style Blueberry Muffin Recipe

Bakery style blueberry muffins – I have worked on this blueberry muffin recipe for over 10 years. It had to be perfect, and I’ve finally nailed it! I think I might cry. Or stuff one in my face. Maybe both.

I feel like there has been a gaping hole on the blog without this recipe. Am I right? It’s just a recipe you would expect to find on this blog! We have so many delicious muffin recipes already (pumpkin muffins, banana muffins, zucchini muffins), we needed a blueberry muffin recipe!

I hold my blueberry muffins to a very high standard. Some very specific criteria has to be met:
They have to be sweet but not too sweet (they are muffins not cupcakes).
They have to be fluffy but still have substance.
The blueberries have to be that bright beautiful purple color.
They have to be moist but not soggy.
They have to be crumbly but not dry.
The wrapper has to come off cleanly.
The edges have to be slightly crispy but not too crispy.
Blueberries have to be spread evenly throughout, no sinking to the bottom.
They have to be golden on top.
They have to have a nice rounded muffin top. No flat tops…this ain’t the 80s!
See, the bar is set very high and we are checking all the boxes with this recipe. I am going to share all the secrets and all the tips for making the perfect bakery style blueberry muffins.

Tips for Blueberries Muffins
It’s all lies. What you’ve read about keeping frozen blueberries from dying your batter, how to keep blueberries from sinking, which blueberry to use for the best flavor, it’s all lies.
Here’s why…
How to Keep Blueberries from Dying Muffin Batter Purple
Try substituting dried blueberries if you’re looking for taste but not a dyed muffin. Dried blueberries remain suspended in the batter during baking and maintain a more structured texture, but most of all, they don’t dye the batter but will still plump up during baking. 

Why did my Blueberries Dye the Batter Green?
The secret to beautifully purple and blue colored berries in baked goods has far more to do with the ph than anything your blueberries are doing alone. 
Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar while blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy). Add a little lemon juice to your batter or smoothie for a more vibrant color and burst of the berries. 

Keeping Blueberries from Sinking
Tossing them in flour absolutely does not work. It’s a lesson on gravity and buoyancy that I don’t even want to get into, but the end does matter, gravity pulls while the liquids help create lift. That means that the best case for berries is to put a little batter in the pan to create a layer of protection then add the mixed in berries to fill the muffin tin with a better dispersion of berries. 
Try layering berries vs folding them in. Add a little batter, a little berries and continue until the top when you’ll just press them into the batter. The berries will not sink so never just sprinkle them on top of the batter. 
How to Get Muffins with Domed Tops
This one is simple, fill the muffin tins/liners to the top. Also, be sure that your baking powder is fresh.

Ingredients for Blueberry Muffins
There’s nothing too surprising here, just the right ingredients in the right rations combine the right way. Here is your grocery list:
Flour
Baking Powder
Salt
Vegetable Oil
Sugar
Eggs
Vanilla
Almond Extract
Milk
Blueberries
Sanding Sugar
The measurements for each ingredient is listed in the recipe card below.

How to Make this Blueberry Muffin Recipe
Even though it took me over a decade to figure this blueberry muffin recipe out, it couldn’t be simpler to make. Here are the steps:
Preheat oven.
Whisk all the dry ingredients.
Fold the blueberries into the dry ingredients.
Whisk together all the wet ingredients in a separate bowl.
Pour the wet ingredients on top of the dry and fold everything together.
Grease the muffin tin or add liners.
Spoon batter into muffin tin/liners to the top.
Sprinkle sanding sugar on top.
Bake.

All the details can be found in the recipe card below.

Can You Use Frozen Blueberries in Muffins?
Yes, absolutely! Let them thaw completely, then rinse and drain completely. Pat them dry.

Can Muffins Be Frozen?
These muffins freeze really well. Bake them as instructed. Let them cool completely then place them individually in a ziplock bag. They will keep in the freezer for up to 3 months.
When you are ready to eat them, let them thaw in the refrigerator. Then warm them up on the microwave or bake at 300 degrees for 6-8 minutes.

How Long Will Muffins Keep?
These muffins will keep for 2-3 days at room temperature or up to a week in an airtight container in the refrigerator.

Bakery Style Blueberry Muffins
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Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes
Servings: 10

2 1/4 Cups Flour2 teaspoons Baking Powder1/2 teaspoon Salt 1 1/2 Cups Blueberries1/2 Cup Vegetable Oil1 Cup Sugar2 Eggs large1 teaspoon Vanilla1/2 teaspoon Almond Extract1/2 Cup MilkSanding Sugar for TopsUS Customary – Metric
Preheat oven to 375 degrees.Whisk all dry ingredients together.Fold in blueberries.In a separate bowl, whisk vegetable oil, sugar, eggs, vanilla, almond extract, and milk together.Pour wet ingredients over dry ingredients and fold together.Grease large muffin tin, or spray with non stick spray.Spoon into large muffin tin, filling to the top.Sprinkle sanding sugar over the top of each muffin.Bake at 375 for 5 minutes, then turn the oven down to 350 and continue to bake for 25-30 minutes, or 12-18 minutes for regular sized muffins.
Muffins can be stored in an airtight container for 2-3 days, or frozen for 3 months.

Nutrition Facts
Bakery Style Blueberry Muffins

Amount Per Serving (1 muffin)

Calories 309
Calories from Fat 108

% Daily Value*

Fat 12g18%Saturated Fat 9g56%Trans Fat 1gCholesterol 34mg11%Sodium 136mg6%Potassium 158mg5%Carbohydrates 46g15%Fiber 1g4%Sugar 23g26%Protein 5g10%
Vitamin A 79IU2%Vitamin C 2mg2%Calcium 59mg6%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

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