Big Bakery Style Blueberry Muffins

Big, cakey blueberry muffins with a perfectly crisp top edge that taste even better than the bakery! My all time favorite Bakery Style Blueberry Muffins are real crowd pleasers

The first time I posted these Big Bakery Style Blueberry Muffins on Instagram, I got so many messages and pictures from you, and the feedback was amazing! Nothing makes me happier than hearing from you, and seeing my recipes come to life in your kitchens. So, I thought I’d give these Blueberry Muffins the respect they deserve and give them a forever home here on the blog!

There are 1 trillion blueberry muffin recipes out there, it’s true, and I think I’ve tried them all. When I first started testing these, I loved how straightforward they were. REAL juicy fresh blueberries that are tart and sweet are the perfect counter to the moist cake-y crumbs of the muffin. Just classic, but done so well. What I will say, is that the name doesn’t lie! These babies are generous and impressive! I love to make them when we’re having guests over for the weekend, because they just remind me of waking up in a bed and breakfast and getting these delicious, over the top home baked goods.

As with any quick bread or muffins, the trick to getting a really fluffy, tender crumb on the inside is to just barely mix the batter until everything is combined. Plus, you want to be super gentle so you don’t break up the blueberries when you add them in at the end. Less is more here, guys! These Big Bakery Style Blueberry Muffins are definitely best when enjoyed the same day, but if you don’t get to all of them, you can pop them in the freezer for up to 2 months. To reheat, either warm them in 350 degree oven for 8-10 minutes, or do the trick I learned in Maine, SPLIT-AND-GRILLED! You heard me, slice the muffin in half lengthwise, and warm it in a buttered pan until golden brown and crispy. ermagad.

Make sure to tag me @leanne.shor on Instagram if you make these Big Bakery Style Blueberry Muffins! I love seeing my recipes come to life! To pin this recipe and save it to your favorite boards, simply Tap any image on this page and the ‘Pin It!’ icon will appear, or click the icon at the end of each post 🙂

xoxo, L

Print

Big Bakery Style Blueberry Muffins

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 muffins

Author LeAnne Shor

Ingredients

• 3 cups AP unbleached flour
• 1 1/4 cups granulated sugar
• 1 tsp kosher salt
• 1 T plus 1/2 tsp baking powder
• 2/3 cups avocado or grape seed oil
• 2 large organic eggs
• 1 tsp finely grated lemon zest
• 2 1/2 tsp pure vanilla extract
• 3/4 cup milk dairy or nut milk!
• 2 cups fresh blueberries
• 3 T raw turbinado sugar

Instructions

1. Preheat oven to 400’ F. Line a standard muffin tin with paper liners, then gently spray the liners and the top of the pan with nonstick cooking spray.
2. In a large bowl, combine the eggs, oil, milk, lemon zest, vanilla extract, sugar. Mix well to combine.
3. Add the 2.5 cups of the flour, baking powder, and salt. Use a rubber spatula to gently stir until just combined. In a small bowl, combine the blueberries with the remaining 1/2 cup flour. Add them to the batter and use a spatula to gently fold the berries in.
4. Fill the muffin cups until very full, it’s ok if it reaches the top of the cup. Top each muffin with a few more blueberries, and then sprinkle the raw turbinado sugar on top.
5. Bake for 20-25 minutes until golden brown and a toothpick comes out warm and clean.

Recipe Notes

Be gentle when mixing the batter, and extra gentle when folding the blueberries in! This will keep the crumb nice and tender, and will keep the bluebs intact!