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 would find in a coffee shop!
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
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
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
