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These bakery style blueberry muffins are light, airy, and loaded with sweet blueberries. Rich batter with hints of almond and vanilla. These muffins are a hit at any gathering, they are so easy to package up and they can be made dairy-free. Using larger, bakery style muffins liners makes these muffins slightly larger than a traditional muffin. The perfect muffin recipe for busy mornings!
TOOLS I USED FOR THIS RECIPE:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin – just one of those pans you need!
- Bakery Style Paper Liners – my favorite jumbo muffin or cupcake liners.
Highlights of these delicious blueberry muffins:
- Slightly crispy muffin tops
- Loaded with tart juicy blueberries
- Hints of vanilla and almond extract
- Moist muffin
- One-bowl recipe
- Can be made vegan
These blueberry muffins remind me of those you woukld find in a coffee shop!
Use store-bought muffins liners or make your own in 3 easy steps!
Coat blueberries in flour so they don’t sink in the batter
If you like these bakery style blueberry muffins, you’ll love…
Lemon Poppy Seed Streusel Muffins
Nothing better than a fresh, warm blueberry muffin!
Can I use frozen blueberries in my muffins?
Yes! Do not thaw them prior to using them. Tossing them in a little bit of flour stops the blueberries from staining the batter and also keep the berries from sinking in the batter
Grocery list for the blueberry muffins:
- Oil (could substitute coconut oil)
- Brown Sugar
- White Sugar
- Large eggs, room temperature
- Vanilla Extract
- Almond Extract
- Milk, a non-dairy substitute will work (I use unsweetened almond milk)
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Fresh blueberries, could use frozen
- Turbinado sugar, optional for sprinkling on top
Instructions:
- Preheat oven to 350 degrees F, grease or line a standard muffin pan, set aside.
- In a medium bowl combine the oil, sugars, eggs, milk, vanilla and almond extract. Whisk well until combined.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet ingredients and fold in until completely incorporated.
- Toss blueberries in 1 tbsp of flour until evenly coated. Gently fold in the coated blueberries. Using a cookie scoop or a measuring spoon divide the batter evenly between the prepared muffin cups.
- Bake at 350 for 32-35 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool slightly before enjoying! Store in an airtight container for up to 4 days, or keep in the freezer in a freezer bag for up to 4 months.
*Use an electric mixer to quickly mix together the muffin batter
Bakery Style Blueberry Muffins
Ingredients:
For the Muffins:
- 1/2 cup Vegetable Oil
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 tsp Almond Extract
- 3/4 cup Milk, a non-dairy substitute will work
- 2 1/2 cups Flour + 1 tablespoon
- 2 tsps Baking soda
- 2 tsps Baking powder
- 1 tsp Salt
- 2 cups Fresh or frozen blueberries, if frozen, do not thaw
Instructions:
- Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
- In a large mixing bowl combine the oil, sugars, eggs, milk, vanilla and almond extract. Whisk well until combined.
- In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet and fold in until completely incorporated.
- Toss blueberries in 1 tbsp of flour until evenly coated. Gently fold in the coated blueberries. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups.
- Bake at 350 for 32-35 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
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