Bakery-Style Blueberry Muffins – Tall blueberry muffins with a crisp sugar coating on top.
Happy back to school week! If you live in the Southeast, chances are your kids are going back to school this week. Getting the kids up for school might be tough and leave little time for a long breakfast. So I have these Bakery-Style Blueberry Muffins to make an easy breakfast on-the-go.
These muffins are termed “bakery-style” because of their height and crispy tops. Many times, I’ve made muffins at home that are dull and forgettable. But giving these muffins a bakery makeover will elevate them to a texture and flavor that will make anyone fall head over heels for them.
Let’s take a closer look at these gorgeous muffins, shall we?
Making these muffins
The process for making these muffins is super simple. The steps can be summarized like this:
- Make base of batter with butter, sugar, and eggs.
- Smash some blueberries and add to milk.
- Mix dry ingredients.
- Alternate adding dry ingredients and milk mixture to batter.
- Add batter to muffin tin and bake.
Getting the height on the muffins
The key to getting the muffins tall is the temperature in the oven. Placing the muffins in a really hot oven will raise them up nice and high. But we don’t want the muffins to cook too fast on the outside before the inside is done. So the temperature is quickly reduced after the muffins go in.
The other trick to bakery-style muffins is adding coarse sugar on top. The coarse sugar keeps its shape during baking (no melting or caramelizing) and provides a crisp texture to the muffin when they’ve cooled down.
Tips and Tricks
- Bakery-style liners. To give these muffins an extra bakery-style look, you can make special liners from parchment paper. You simply cut 6 even squares from a standard sheet of parchment paper. Then you press them in the muffin mold using the bottom of a cup.
- Do not overmix. The key to fluffy muffins is making sure you don’t overmix the batter. Doing so will result in tough muffins.
- Smashing blueberries. To get the best blueberry flavor throughout the muffins, we smash a few of the blueberries before adding them to the batter. This process also adds a nice blue hue to the muffins.
Bakery-Style Blueberry Muffins
- ½ cup melted butter
- 1 cup granualted sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries
- 3 teaspoons turbinado sugar
- Preheat oven to 425 degrees. Line 12-cup muffin pan with cupcake liners. Set aside.
- In a large bowl, whisk melted butter and sugar until combined. Add in eggs one at a time, mixing between each one. Add vanilla extract and lemon zest and mix together.
- In a small bowl, add ½ cup of blueberries and smash with a fork. Add milk to the smashed blueberries. Set aside. In a medium bowl, whisk together flour, salt and baking powder. Add in 1¼ of the fresh blueberries and toss into the flour mixture. Reserve the remaining ¼ cup of blueberries to place on top of the muffins before baking.
- Add ⅓ of the flour mixture to the butter mixture and stir to combine. Add half of the milk-blueberry mixture and stir to combine. Alternate with flour then milk again until you finish with the flour. Mix just until combined.
- Fill each liner with batter until ¾ full. Top with blueberries and a sprinkle of turbinado sugar. Place in oven and immediately reduce temperature of oven to 375 degrees. Bake until golden brown on top, about 20 minutes. Remove from oven and let cool for 10 minutes before eating.