Name: Bakery Style Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 100 g butter; 100 g granulated sugar; 1 large egg; 50 g sour cream (or full-fat plain Greek yoghurt, room temperature); 90 g whole milk (room temperature); 1 tsp vanilla extract; 160 g all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 100 g fresh or frozen blueberries; 1 tbsp flour (for coating blueberries); 50 g all-purpose flour (for streusel); 40 g granulated sugar (for streusel); 25 g butter (for streusel)

Why You’ll Love Bakery Style Blueberry Muffins Recipe

These muffins have a tender, moist crumb thanks to sour cream and whole milk. The high starting oven temperature helps create beautiful domed tops, while the streusel adds a sweet bakery-style finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the blueberry muffins:

100 g butter
100 g granulated sugar
1 large egg
50 g sour cream or full-fat plain Greek yogurt, room temperature
90 g whole milk, room temperature
1 tsp vanilla extract
160 g all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100 g fresh or frozen blueberries
1 tbsp flour, for coating blueberries

For the streusel:

50 g all-purpose flour
40 g granulated sugar
25 g butter, melted

Directions

Melt the butter and add it to a large mixing bowl with the granulated sugar. Whisk until combined.

Add the egg, whole milk, sour cream, and vanilla extract. Whisk again until smooth and well combined.

Place a sieve over the bowl and sift in the flour, baking powder, baking soda, and salt. Gently stir until the batter comes together.

In a separate bowl, toss the blueberries with 1 tablespoon of flour. Fold the coated blueberries gently into the muffin batter.

Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.

Preheat the oven to 220ºC/425ºF. Line a 12-cup muffin pan with 6 cupcake liners, spacing them every other cavity to help the muffins rise higher. Lightly grease around the edges of the lined cavities.

To make the streusel, mix the flour and sugar in a bowl. Add the melted butter and stir with a fork until a crumbly mixture forms.

Divide the batter evenly between the 6 liners, filling each one to the top. Sprinkle the streusel over the muffins.

Bake for 7 minutes at 220ºC/425ºF, then reduce the oven temperature to 175ºC/350ºF and bake for another 10 to 13 minutes, or until a cake tester comes out clean.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool for another 15 to 20 minutes before serving.

Servings and timing

Servings: 6 muffins
Prep time: 15 minutes
Resting time: 1 hour
Bake time: 17 to 20 minutes
Total time: About 1 hour 35 minutes

Variations

Use Greek yogurt instead of sour cream for a slightly tangier flavor.

Add lemon zest to the batter for a fresh blueberry lemon version.

Swap blueberries for raspberries, chopped strawberries, or mixed berries.

Add a pinch of cinnamon to the streusel for a warmer flavor.

Use frozen blueberries straight from the freezer, but do not thaw them before adding.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 5 days.

To freeze, wrap each muffin well and store in a freezer-safe bag for up to 2 months.

Reheat at room temperature, or warm gently in the microwave for 10 to 15 seconds. For a crispier top, reheat in the oven at 150ºC/300ºF for a few minutes.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Add them straight from the freezer and do not thaw them first.

Why do I need to coat the blueberries in flour?

Coating the blueberries helps keep them suspended in the batter so they do not all sink to the bottom.

Can I skip the batter resting time?

You can, but resting the batter helps create a thicker texture and taller muffin tops.

Can I make these muffins without streusel?

Yes, the muffins will still be delicious without the streusel topping.

Why do the muffins bake at two temperatures?

The high heat at the start helps the muffins rise quickly, while the lower temperature finishes baking them evenly.

Can I double the recipe?

Yes, you can double all ingredients to make 12 muffins.

Can I use yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt is a great substitute.

How do I know when the muffins are done?

They are ready when the tops are golden and a cake tester inserted into the center comes out clean.

Can I make mini muffins with this recipe?

Yes, but reduce the baking time since mini muffins bake faster.

Why should I fill the liners to the top?

Filling the liners to the top helps create tall, bakery-style muffin domes.

Conclusion

These bakery style blueberry muffins are buttery, soft, and packed with juicy berries. With their tall domed tops and sweet streusel finish, they make a perfect breakfast treat, snack, or homemade bakery-style dessert.