Muffins are a delicious, easy baked good to make at home. These bakery -style blueberry muffins are soft, moist, and fluffy with a crumbly sweet topping on top. We love them for breakfast or snacks and they freeze incredibly well too!
Ingredients for Bakery – Style Blueberry Muffins
One of the best parts about these blueberry muffins is that the are made with ingredients you already have on hand.
Flour – All purpose, unbleached flour works best for this recipe.
Sugar – I prefer to use cane or coconut sugar, although using coconut sugar will give your muffins a light brown color.
Salt – I only use Redmond Real Salt in my kitchen.
Baking powder – Choose an aluminum free option, if you can.
Oil – Coconut oil is my go – to for recipes, but your favorite cooking oil will work, or even butter.
Milk – We use whole cows milk, but you can use whatever you prefer.
Blueberries – Fresh or frozen. I actually prefer to use frozen blueberries because I feel like they hold together better, but either will work. Be aware that if your frozen blueberries thaw before you incorporate them, you will have blue batter.
How to make Blueberry Muffins
To make these blueberry muffins, you will start by mixing together your dry ingredients in a medium sized bowl. Next, you will mix the egg, oil, and milk together in a small measuring cup and then pour into the dry ingredients. Stir thoroughly. It will be a thick batter. Stir in blueberries just until combined. Scoop out into greased muffin pan, this will make eight muffins. In a separate small bowl, combine topping ingredients until crumbly. Divide on top of muffins and bake for about 20 minutes. Cool completely before removing from pan, if you can wait. If not, serve hot with lots of butter!
Storing Blueberry Muffins
Once the muffins are completely cooled they can be stored in an airtight container for 3-5 days. If you do not plan to eat them within a few days, throw them into a freezer bag and freeze. Thaw at room temperature or in the microwave for 30-45 seconds.
What to do with Bakery-Style Blueberry Muffins
These are an excellent accompaniment to your breakfast menu. Serve alongside eggs and bacon, as a treat along with a cup of coffee, or make mini muffins to throw in a lunch box. We love to have them during our daily Coffee and Tea Time. They are wonderful any time of day.
Bakery-Style Blueberry Muffins
Ingredients
- 1.5 cups flour
- 3/4 cups sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cups oil
- 1 egg
- 1/3 cup milk
- 1 cup blueberries
CRUMB Topping
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter
- 1.5 tsp cinnamon
Instructions
- Preheat oven to 400 degrees. Grease muffins cups or line with muffin liners.
- Combine flour, suggar, salt, and baking powder. Place vegetable oil into a one-cup measuring cup. Add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full.
- To make crumb topping: Mix together flour, sugar, cinnamon and butter. Mix with a fork and sprinkle over muffins before baking.
- Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Freezes well.
