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Bakery Style Blueberry Muffins

April 25, 2022 by Ginny Dyer

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These are the best bakery style blueberry muffins! They are extra fluffy, have a moist crumb and are filled with bursting, juicy, fresh blueberries.

If you’re looking for other muffin recipes, check out my double chocolate muffins, pumpkin streusel muffins or chocolate chip banana muffins!

close up of blueberry muffins in muffin tin

Why These are the Best Blueberry Muffins

They have a super tender crumb. Sour cream keeps these delicious muffins extra moist, resulting in a perfectly tender muffin.

They’re full of fresh blueberries. Each muffin is packed full of juicy, delicious blueberries that burst into the batter while baking.

They’re fluffy with a signature muffin top. The muffin batter is rested for one hour before baking. This allows the baking powder to start activating ahead of time, resulting in extra fluffy muffins!

close up of blueberry muffins in muffin tin, one with bite taken out

Ingredients for Bakery Style Blueberry Muffins

Flour- all-purpose flour gives these muffins the best, tender crumb

Baking Powder- gives these muffins their fluffy texture

Salt- brings out all the flavors in the muffins

Ground Cardamom- optional, but adds a wonderful bright note to muffins

Blueberries- I recommend using fresh blueberries for these bakery-style muffins

Butter- unsalted butter gives the muffins the best flavor that really can’t be replicated with vegetable oil

Sugar- granulated white sugar sweetens and adds moisture to the muffins

Eggs- make sure they’re large and at room temperature

Vanilla- adds a sweet note to the batter

Sour Cream- gives these muffins a super moist crumb, make sure it’s at room temperature

Milk- I recommend using whole milk for the best muffins, make sure it’s at room temperature

Turbinado Sugar- used for sprinkling over the muffin batter before baking, you can also use regular coarse sugar

blueberry muffins in muffin tin

Step by Step Instructions

STEP ONE: In a small bowl whisk together the all purpose flour, baking powder, salt and ground cardamom (if using). Set aside the flour mixture.

STEP TWO: Add the blueberries to a small, separate bowl and sprinkle a little flour (about 1 tbsp) over them. Stir to coat, then set aside. (This helps the berries not sink to the bottom of the muffin while baking.)

Small glass bowl with flour, salt, baking powder and ground cardamom whisked together
Small glass bowl with flour coated blueberries

STEP THREE: In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.

STEP FOUR: Add the dry ingredients to the wet ingredients and whisk just until combined.

Large glass bowl with melted butter, sugar, eggs, vanilla extract, milk and sour cream mixed together.
blueberry muffin batter in large glass bowl after dry ingredients are mixed in

STEP FIVE: Add in the blueberries and gently fold them into the batter with a rubber spatula.

STEP SIX: Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.

blueberry muffin batter after blueberries are folded in
blueberry muffin batter with scoop taken out after resting

STEP SEVEN: After one hour scoop the blueberry muffin batter into 12 muffin cups lined with paper liners. Be careful not to mix the batter around after it has rested, just scoop into each liner. Add extra blueberries on top of each muffin and sprinkle with turbinado sugar.

blueberry muffin batter in muffin tin, sprinkled with sugarready to bake
blueberry muffins in muffin tin after baking

STEP EIGHT: Bake the muffins for 29-34 minutes. Let them cool for 10 minutes in the pan then transfer them to a wire rack to cool just until warm.

close up of one blueberry muffin in muffin tin

Pro Tips

Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.

Make sure all the wet ingredients are room temperature. This will ensure that the muffins have the best fluffy texture. Cold wet ingredients can lead to dense muffins.

close up of blueberry muffins on wood board, one with bite taken out

FAQs

Can I use frozen blueberries? I would recommend sticking with fresh blueberries for the best muffins. Frozen berries could add too much moisture to the muffins causing them to not be as fluffy as they should be.

Do I really need to let the batter rest for 1 hour? You don’t have to but letting the batter rest before scooping it into the cupcake liners allows the baking powder to get a head start resulting in extra fluffy muffins with a taller muffin top. If you don’t want to wait the hour the muffins will still be great, they’ll just have a smaller muffin top.

How do I store homemade blueberry muffins? These muffins are full of fresh berries so they really should be eaten the day of or the next day, otherwise they may be too moist. Store leftovers in an airtight container overnight and enjoy the following day.

Can these be made into mini muffins? I have not tested this recipe using a mini muffin pan. If you want to make them mini, I suggest baking them at 350 degrees. Check for doneness around 15 minutes and add more time as necessary.

close up of one blueberry muffin in muffin tin

Other Recipes to Try Next Time

Double Chocolate Banana Bread

Cinnamon Streusel Banana Bread

Raspberry Lemon Loaf Cake

Double Chocolate Donuts

close up of blueberry muffins in muffin tin

Bakery Style Blueberry Muffins

These are the best bakery style blueberry muffins! They are extra fluffy, have a moist crumb and are filled with bursting, juicy, fresh blueberries.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 32 mins
Rest Time 1 hr
Course Breakfast, Dessert, Snack
Servings 12 Muffins

Ingredients
  

For the Muffins

  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom (optional)
  • 12 oz (340 g) fresh blueberries
  • 1 tablespoon (8 g) all-purpose flour (for tossing the berries with)
  • ½ cup (112 g) unsalted butter, melted
  • 1 cup (200 g) granulated white sugar
  • 2 eggs, at room temperature
  • ½ cup (122 g) sour cream
  • ½ cup (120 ml) whole milk, at room temperature
  • 1 teaspoon vanilla extract

For Topping the Muffins

  • 3 oz (85 g) fresh blueberries
  • 2 tablespoon (24 g) turbinado sugar

Instructions
 

  • Line a muffin tin with 12 liners and set aside.
  • In a small bowl whisk together the all-purpose flour, baking powder, salt and ground cardamom (if using). Set aside.
    2 cups (250 g) all-purpose flour, spooned and leveled, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon ground cardamom (optional)
  • Add the blueberries to a small, separate bowl and sprinkle a 1 tablespoon of flour over them. Stir to coat, then set aside. (This helps the berries not sink to the bottom of the muffins while baking.
    12 oz (340 g) fresh blueberries, 1 tablespoon (8 g) all-purpose flour
  • In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.
    ½ cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 eggs, at room temperature, 1 teaspoon vanilla extract, ½ cup (122 g) sour cream, ½ cup (120 ml) whole milk, at room temperature
  • Add the dry ingredients to the wet ingredients and whisk just until combined.
  • Add in the blueberries and gently fold them into the batter with a rubber spatula.
  • Cover the batter with plastic wrap and let it rest at room temperature for 1 hour. (This helps the muffins to be extra fluffy.)
  • Preheat the oven to 350 degrees.
  • After one hour scoop the batter into the prepared muffin pan. Be careful not to mix the batter around after it has rested, just scoop it into each liner. Add extra blueberries on top of each muffin and sprinkle with turbinado sugar.
    3 oz (85 g) fresh blueberries, 2 tablespoon (24 g) turbinado sugar
  • Bake the muffins for 29-34 minutes. Let them cool for 10 minutes in the pan, then transfer them to a cooling rack to cool just until warm. Then enjoy!
Tried this recipe?Let us know how it was!
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Hi there, I'm Ginny!

I'm the baker and food photographer behind In Bloom Bakery! Here you'll find elevated, delicious desserts for every home baker. Whether you're looking for classics like chocolate chip cookies, or something new and exciting like blueberry lavender cake, you'll find it all here. Happy baking friends.

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