Bakery Style Blueberry Muffins are soft and tender muffins loaded with fresh blueberries and topped with a sweet streusel that rivals any bakery muffin—but better because it’s easily made at home.
Thank you Dixie Crystals and Taylor and Colledge for sponsoring this post. I only use products that I know and trust to create recipes. All opinions reflected here are my own.
When Son #1 was small and Son #2 was just a wee little thing, we spent our Saturday mornings at a local Starbucks. It was my way of spending some one on one time with my first born. We’d walk in with Son #1 fisting a small plastic horse in one hand, and a wooden train from Thomas the Tank Engine in the other hand. Our order was always the same: a Grande Chai Latte and sliced of Iced Lemon Loaf for me, and a kid-temp Vanilla Steamer and a Bakery Style Blueberry Muffin for him.
We’d sit on what he referred to as “the comfy couch” and enjoy the spoils of our outing. In between bites of the crunchy struesel topping on his muffin, Son #1 would play “horse” and “trains” over the table and window sills in our area, while I had a moment of semi-relaxation with only one child to keep track of. The Saturdays at Starbucks soon became a family affair, with Sons #2, and eventually #3, joining in with their Daddy. One thing that remained the same was that the Bakery Style Blueberry Muffins were the primary motivation of the morning. Soon after Saturday Starbucks became a family event, they stopped serving blueberry muffins. Son #1 was devastated. I’ve tried off and on to develop a recipe that was close to those Bakery Style Blueberry Muffins of his childhood, but they were never quite the same. Until now.
What makes Bakery Style Blueberry Muffins special?
Well, the batter is slightly sweeter than a classic blueberry muffin, with a simple struesel topping for added crunch. The muffins have just enough batter to cradle all of the juicy blueberries while still holding shape.
I use a bit of lemon paste to subtly punch up the flavor of the blueberries without being overpowering. Then I toss ripe blueberries with a touch of flour and sugar before folding them into the batter, to keep them from sinking to the bottom of the muffins.
The resulting Bakery Style Blueberry Muffins are every bit as wonderful as Son #1 remembers! The sweet muffins are bursting with fresh blueberries and have that nostalgic sugary crunch that he remembers. His exact quote was, “MOM! You nailed it! These are absolutely the best blueberry muffins that I’ve ever had! They taste just like I remember.” Victory is mine!
I’m thrilled that this recipe is ready in time to take part in #BacktoSchoolTreats Week! Over 100 recipes for Back to School and a sweet Giveaway are featured this week. Scroll past the recipe to see how to enter!
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Kirsten/Comfortably Domestic
Yields 18 Muffins
Bakery Style Blueberry Muffins are soft and tender muffins loaded with fresh blueberries and topped with a sweet streusel that rivals any bakery muffin—but better because it’s easily made at home.
30 minPrep Time
25 minCook Time
55 minTotal Time
Save RecipeIngredients
- For the Muffins:
- 2 C. plus 1 Tbs. all purpose flour, divided
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ C. canola oil
- ¼ C. unsalted butter, melted and cooled but still fluid
- 1 tsp. Taylor & Colledge lemon paste (or 1 Tbs. fresh lemon zest)
- 1 C. plus 1 Tbs. Dixie Crystals granulated sugar, divided
- 2 eggs
- 1 C. 2% milk
- 2 ½ C. fresh blueberries
- For the Topping:
- 4 Tbs. unsalted butter, chilled
- ½ C. granulated sugar
- 1/3 C. all purpose flour
- 1/8 tsp. salt
Instructions
- Preheat the oven to 375 degrees F. Line the wells of 12 muffin cups with paper liners. Lightly spray the bottom of the liners with baking spray.
- For the Muffins:
- Whisk 2 cups of the flour along with the baking powder and salt in a large bowl; make a well in the center and set it aside. In a medium bowl, whisk the melted and cooled butter, oil, lemon paste (OR fresh lemon zest,) 1 cup of the sugar, eggs and milk together until fully blended. Pour the wet ingredients into the well of the dry ingredients. Gently stir together until batter is just combined.
- Toss the blueberries in a small bowl with both remaining tablespoons of flour and sugar, to coat. Gently fold the blueberry mixture into the muffin batter, to distribute. Use a large (3oz.) scoop to portion the batter evenly between the prepared muffin cups; briefly set aside while preparing the topping.
- For the Topping:
- Whisk the sugar, flour, and salt together in a small bowl. Cut in the butter with a pastry blender until crumbly. Alternately, the butter can be cut into cubes, and “rubbed” into the sugar mixture repeatedly by hand, until crumbly. Sprinkle the topping evenly over the muffin batter. Very gently pat the topping mixture on the batter to help it adhere.
- Bake at 375 degrees F for 25 to 28 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes. Serve the muffins warm or transfer them to a wire rack to cool completely.
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