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Bakery Style Blueberry Muffins

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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!

blueberry muffins on a cooling rack with a bowl of blueberries
bowl of blueberries, with a butter knife and fresh blueberry mufifn

TOOLS I USED FOR THIS RECIPE:

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
blueberry muffin next to a glass of milk

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!

blueberries tossed in flour

Coat blueberries in flour so they don’t sink in the batter

If you like these bakery style blueberry muffins, you’ll love…

Apple Cider Muffins

Lemon Poppy Seed Streusel Muffins

Lemon Blueberry Muffins

Strawberry Muffins

up close of bakery style blueberry 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
blueberry muffin batter

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

fresh muffin broken in half

Bakery Style Blueberry Muffins

4.25 from 4 votes
Course: Breakfast, Dessert
Keyword: Bakery Style, Blueberry Muffins, Muffins
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12 muffins
Calories: 315kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

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:

Serving: 1 muffin | Calories: 315 kcal | Carbohydrates: 51 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 469 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 30 g | Vitamin A: 78 IU | Vitamin C: 2 mg | Calcium: 83 mg | Iron: 2 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

tray full of blueberry muffins and a butter knife with butter

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.