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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins are moist and sweet oversized muffins like you can find in a bakery, studded with fresh blueberries.
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Prep Time 10 mins
Cook Time 10 hrs 13 mins
Total Time 25 mins
Course Muffins
Servings 12 muffins


  • 2 ½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter melted and cooled
  • 1 cup sugar
  • 1 egg
  • 1 cup buttermilk *see note
  • 1 tablespoon vanilla
  • 1 ½ cups blueberries *see note
  • Optional: sanding sugar


  • Preheat the oven to 425 degrees. Line a muffin pan with liners and spray the tops of the pan with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In the bowl of a stand mixer, combine the butter and sugar and beat on medium speed for 1-2 minutes. Add in the egg and mix until combined.
  • Alternate between the buttermilk and flour mixture until combined, then add in the vanilla.
  • Fold in the blueberries by hand.
  • Fill each muffin cavity to almost full. Sprinkle sanding sugar on top of each muffin.
  • Bake for 5 minutes and then without opening the oven, reduce the temperature to 350 degrees and bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let cool in the muffin pan for a few minutes before transferring to a wire rack to cool completely.


*If you don't have buttermilk, you can make it by adding 1 tablespoon white vinegar to 1 cup milk, or use any other type of milk you have. The less fat in the milk, the more dry the muffin will be.
*If using frozen blueberries, toss in 1-2 tablespoon of flour before mixing into the batter.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword bakery muffins, bakery style blueberry muffins, baking, blueberry muffins, blueberry week
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