Best Bakery Style Blueberry Muffins
User Reviews
4.9
Best Bakery Style Blueberry Muffins
Description
The Best Bakery Style Blueberry Muffins recipe uses browned butter to impart a rich, nutty flavor to a muffin batter that includes sugar, eggs, and milk. Fresh or frozen blueberries are folded in along with a small amount of flour to prevent sinking. A streusel topping made from flour, cinnamon, brown sugar, and melted butter is sprinkled over each muffin to create a crisp, sweet crust.
Muffins are baked at a high temperature to achieve rise and a golden topping. Although frozen berries may cool the batter during mixing, they still bake through to provide juicy bursts of blueberry flavor within the soft muffin crumb. The muffins are moist yet structured enough to hold shape.
They lend themselves well to making ahead and freezing, with reheating in the microwave restoring freshness. Substitutions like gluten-free flour can be used for dietary preferences, though results may vary. These muffins deliver a classic bakery texture with a homemade touch.
Ingredients
- For the topping:
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ⅓ cup brown sugar packed
- 3 tablespoons butter melted
- For the wet ingredients:
- ½ cup butter
- 1 cup sugar
- 2 egg large, at room temperature
- ½ cup milk any milk should work here
- ½ tablespoon vanilla extract
- ½ teaspoon almond extract
- Dry Ingredients:
- 2 cups all-purpose flour 240g
- 2 teaspoon baking powder
- ¼ teaspoon salt
- For the mix in:
- 2 cups Blueberry fresh or frozen
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
- Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
- While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
- Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
- Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.
Notes
- Frozen berries may cool the batter but still bake well, providing juicy bursts inside the muffins.
- For gluten-free options, substitute with a 1:1 gluten-free flour blend; note this has not been tested extensively.
- To freeze muffins, wrap them individually or store in freezer bags, then reheat briefly in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 288cal | 14% |
| Carbohydrates | 45.8g | 15% |
| Protein | 3.9g | 8% |
| Fat | 11.3g | 17% |
| Saturated Fat | 6.7g | 34% |
| Fiber | 1.6g | 6% |
| Sugar | 23.6g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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