There’s something nostalgic and utterly satisfying about a classic blueberry muffin — especially when it’s made bakery style. These Bakery Style Blueberry Muffins are exactly what you’d expect from your favorite café: big, fluffy domes; golden, sugary tops; and bursting with sweet, juicy blueberries in every bite. And the best part? You can make them in one bowl and have them on your table in about 30 minutes.
Inspired by traditional American baking, these muffins are a delicious treat for breakfast, brunch, or snacking any time of year. Whether you’re craving comfort in the winter or need a fruity, fresh bite in the summer, this recipe is your go-to.
Why You’ll Love These Bakery Style Blueberry Muffins
- Crispy, golden muffin tops just like the bakery
- Moist, fluffy interiors thanks to buttermilk and sour cream
- One-bowl recipe – less cleanup, more muffin time
- Make-ahead and freezer-friendly
- Perfectly sweet with lemon sugar topping
No more flat, soggy muffins — these rise high and taste amazing every time.
Ingredients (Makes 12 Muffins)
Dry Ingredients:
- 3 cups all-purpose flour (measured by spoon and level)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients:
- 1 ¼ cups buttermilk, room temperature
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- ⅓ cup sour cream, room temperature
- ⅓ cup vegetable oil
- 1 tbsp vanilla bean paste or pure vanilla extract
Add-Ins:
- 1 ½ cups frozen wild Maine blueberries
Topping:
- ⅛ cup granulated sugar
- Zest of ½ a lemon
How to Make Bakery Style Blueberry Muffins
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with just 6 liners. These muffins bake best in batches to get that bakery-style dome.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix the Wet Ingredients
Add the buttermilk, sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla to the bowl. Whisk until the mixture is smooth and fully combined.
Step 4: Combine and Fold
Pour the wet mixture into the dry ingredients and whisk until just barely combined — a few streaks of flour are okay. Gently fold in the frozen blueberries, being careful not to overmix.
Step 5: Scoop and Top
Scoop the batter into your 6 liners, overfilling each one so the batter rises slightly above the liner edge.
In a small bowl, rub the lemon zest into the topping sugar with your fingers. Sprinkle generously over each muffin for that signature sweet crunch.
Step 6: Bake for Tall Domes
Bake at 425°F for 10 minutes. Without opening the oven, reduce the heat to 350°F (180°C) and bake for another 10–15 minutes. Rotate the pan halfway through for even baking.
You’ll know they’re done when the tops are golden and just firm, with no wet batter visible. The tops should still be a little soft when gently pressed — that’s key for keeping them moist.
Step 7: Cool and Repeat
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Reline your pan and repeat with the remaining batter, remembering to bump the oven back up to 425°F before the next batch.
Tips for Perfect Bakery Style Muffins
- Frozen wild blueberries work best for vibrant color and even distribution.
- Don’t thaw the blueberries — adding them frozen helps keep the batter from turning purple.
- Room temperature ingredients make a smoother, more even batter.
- Don’t skip the sour cream — it adds richness and helps with that perfect rise.
- Rub the lemon zest into sugar to release essential oils and boost the citrus aroma.
Substitutions & Variations
- No buttermilk? Mix 1 ¼ cups of milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Vanilla extract substitute: Use the same amount if you don’t have vanilla bean paste.
- Add a crumb topping if you want an extra bakery touch.
- Swap in raspberries or blackberries for a variation on the classic.
Perfect for Any Season
These Bakery Style Blueberry Muffins aren’t just a summer favorite — they’re great in winter too, especially with frozen blueberries. Serve them warm with a mug of tea in January or at a brunch spread in July. Their sweet aroma and beautiful domes are always in season.
Bakery Style Blueberry Muffins
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour measured by spoon and level
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients:
- 1 ¼ cups buttermilk room temperature
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- ⅓ cup vegetable oil
- 1 tbsp vanilla bean paste or pure vanilla extract
Add-Ins:
- 1 ½ cups frozen wild Maine blueberries
- Topping:
- ⅛ cup granulated sugar
- Zest of ½ a lemon
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with just 6 liners. These muffins bake best in batches to get that bakery-style dome.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Mix the Wet Ingredients
- Add the buttermilk, sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla to the bowl. Whisk until the mixture is smooth and fully combined.
Step 4: Combine and Fold
- Pour the wet mixture into the dry ingredients and whisk until just barely combined — a few streaks of flour are okay. Gently fold in the frozen blueberries, being careful not to overmix.
Step 5: Scoop and Top
- Scoop the batter into your 6 liners, overfilling each one so the batter rises slightly above the liner edge.
- In a small bowl, rub the lemon zest into the topping sugar with your fingers. Sprinkle generously over each muffin for that signature sweet crunch.
Step 6: Bake for Tall Domes
- Bake at 425°F for 10 minutes. Without opening the oven, reduce the heat to 350°F (180°C) and bake for another 10–15 minutes. Rotate the pan halfway through for even baking.
- You’ll know they’re done when the tops are golden and just firm, with no wet batter visible. The tops should still be a little soft when gently pressed — that’s key for keeping them moist.
Step 7: Cool and Repeat
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Reline your pan and repeat with the remaining batter, remembering to bump the oven back up to 425°F before the next batch.
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