best blueberry muffins

The best bakery style blueberry muffins you&#039;ll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You&#039;ll never need another blueberry muffin recipe!

Best Bakery Style Blueberry Muffins

For the topping:

all purpose flour

cinnamon

brown sugar

butter, melted

For the wet ingredients:

butter

sugar

eggs,

milk (any milk should work here)

vanilla extract

almond extract

Dry ingredients:

baking powder

salt

For the mix in:

blueberries*

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 scrap 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.

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

Blueberry Muffins

unsalted butter, melted

eggs, room temperature

Tablespoons greek yogurt

buttermilk

Tablespoon baking powder

turbinado sugar, optional

Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.

Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.

Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

These muffins are FANTASTIC!!!!  This is now my go to recipe. I’ve also made it with gluten free flour. Everyone loves these muffins. Yum,  yum, yum!!!!

These muffins are the BEST! They turn out perfect every time. I’m curious if you have suggestions for baking the recipe in a loaf pan as bread instead. What size pan do you recommend?

I’ve made SO many blueberry muffin recipes and you’re right; these are by far the best! Thanks for sharing!!

These muffins are finger-licking good ! They are soft, moist, light and sweet but not too sweet (I decreased the sugar amount). Also, I twisted it with peaches marinated in rum, and it was AWESOME . I expected thel to be more crunchy on top, but #humidity  , they turned out soft. (Thats the only problem about these). Thank you a lot ! It was the best blueberry muffins I have tasted yet.

This is recipe is amazing!!! The muffins come out perfectly moist and fluffy. They are also the perfect balance of sweet and tangy. Will definitely be making this my go to blueberry muffin recipe!

https://content.jwplatform.com/videos/WQZaQNUs.mp4

These fluffy blueberry muffins are tender, moist and loaded with fresh blueberries! Serve these fresh out of the oven, grilled with butter, or eat them allllll in one sitting like we did 

These delicious Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.

Blueberry Oatmeal Muffins

all-purpose flour)

quick oats (sub: rolled oats)

baking soda

vanilla Greek yogurt

honey

unsalted butter,

blueberries

Prep

Preheat to 350°F. Coat 12-count muffin pan with cooking spray and set aside.

Dry Ingredients

In a large mixing bowl, stir together flour, oats, sugar, baking powder &amp; soda, and salt.

Wet Ingredients

In a second mixing bowl, whisk together yogurt, honey, eggs, melted butter, and vanilla.

Combine

Fold wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries. The batter will be thick. 

Bake &amp; Cool

Spoon the batter into the muffin cups, filling them to the top. Bake for 15-20 minutes, until a toothpick comes out mostly clean (no batter). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Store in a covered dish or storage bag on the counter for a few days, but put them in the fridge after that.

These muffins are so filling! They have a touch of sweetness and give you plenty of energy. So good and good for you.

Super yummy. One of my kids helps me make these weekly now-- we make a double batch so it'll last more than one day (ha). We use the mixer to help with the super thick batter!

Top 3 best blueberry muffins recipes from across the web

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Best Bakery Style Blueberry Muffins

Blueberry Muffins

Blueberry Oatmeal Muffins

Top 3 best blueberry muffins recipes from across the web

The most viewed best blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Bakery Style Blueberry Muffins

Blueberry Muffins

Blueberry Oatmeal Muffins

The most viewed best blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine