The Best Blueberry Muffins Recipe (Bakery Style!)

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00:00 Intro
00:24 Testing Flour
01:09 Testing The Fat
01:24 Testing The Sugar
01:50 Eggs
02:14 Flavor Enhancers
02:45 Testing The Dairy
03:18 Testing The Blueberries
03:41 Let’s Mix
03:56 Time To Bake
04:15 Sugar Coating

Craving the perfect blueberry muffin? We tested dozens of recipes so you don’t have to! This bakery-style treat is foolproof—try it today! https://tasty.co/recipe/the-ultimate-bakery-style-blueberry-muffins ✨

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While an iconic breakfast staple, blueberry muffins are satisfying any time of the day. They’re tart, sweet, moist, and when you get a fresh one, it always hits the spot. At Tasty, we have been hard at work testing every sort of variable you can think of so that we could bring you this foolproof recipe for the ultimate bakery style blueberry muffins. A perfect blueberry muffin should be tender and moist with a beautiful tall dome and a sweet crust. I like a wow factor, so for me, the bigger the better. First, we needed to test which flour would give us the most tender and moist muffin. We skipped the whole wheat because that didn’t feel like a classic blueberry muffin. Cake flour gave us a soft interior, but left an odd aftertaste. We also tried a trick we saw on the internet combining allpurpose flour with cornstarch, but the tops brown too fast, and it also left an odd aftertaste. So, there’s no trick here. We’re just using three cups of allpurpose flour. This might be more than your average recipe, but using more flour is going to help us get those large bakery style muffins we’re looking for. Then adding baking powder, salt, and mixing that all together and setting it aside. Next, we’ll cream our fats and our sugars. When it comes to fat, a lot of recipes just call for butter or just oil, but I like to use both. Butter adds beautiful flavor, and oil keeps the muffin nice and moist, so we like to use both. For sugar, we tested both granulated and brown sugar. But when we added the brown sugar, it was too dense and the muffin was too sweet. So, we are just sticking with the granulated sugar here. In a large bowl, we’ll beat the butter, vegetable oil, and sugar. You’ll mix that at a low speed until the ingredients are just incorporated. So, something I’ve learned over the years is that you really want to make sure you scrape down the edges of your bowl to make sure that all of your fat is incorporated. Next, we’ll add our eggs. You’ll want to crack your eggs on a flat surface instead of on your mixing bowl. This way, you’ll avoid the chance of getting any shells in your batter. Add them in one at a time on a low speed. We want to incorporate the eggs without whipping them up. If they’re too whipped, the muffin could fall after baking. A lower speed also ensures we don’t overm mix. If you overm mix your batter, you’ll end up with a dense flat muffin, which is just a sad muffin. Now, it’s time to add our flavor enhancers. These can be anything from almond extract, honey, orange zest, cinnamon, but we like using vanilla extract. And here’s our secret. We like using both lemon zest and lemon juice. We tested with just lemon zest and vanilla, but found using a little lemon juice was better at enhancing the flavor of the blueberries and brightening up the muffin. So, don’t skip the juice. 1 and 1/2 tablespoons is just enough to enhance, but not enough to overpower. Next, we’ll add our dairy. We tested several options here. Sour cream, buttermilk, yogurt, Greek yogurt. Ultimately, sour cream kept the muffin super moist, creating a rich flavor and a bouncy texture. Once combined, add your dry ingredients a little at a time. We recommend doing it in three batches. We like using a spatula so we can control how much we are mixing. Slow and steady wins the race here. We don’t want a super smooth batter. So, we want a cookie dough batter. And if you see right here, it’s okay if there’s a little flour that’s not incorporated. Now, it’s time for the stars of this show, the blueberries. We tested them mashed, frozen, fresh, and even tried swirling in blueberry jam. The jam was overpowering and just too sweet. Store-bought frozen berries were messy and made the batter stiff. We landed on a mix of fresh berries and mashed. This way, you got a balance of blueberry flavor without biting into lots of hot, juicy pockets of blueberries. Fold the blueberries in with a little lemon zest. Do this slowly. Take your time. Again, we don’t want to over mix. Then put the batter in the fridge for 1 hour. This will let the batter develop a more complex flavor and improve the overall consistency. We highly recommend. Okay, now it’s time to bake these guys. First, spray a 12 cup muffin tin with oil. We don’t want our muffins sticking to the pan. Then, scoop powder to the top of every other cup. We’re doing this to make sure we give them enough room to rise and spread so we can create those tall, impressive muffins that we see at the bakery. To finish these guys off, we’re adding coarse granulated sugar. Makes them really sparkle. We love the crusty sweet top this gave the muffins. We also tested strusel, turbanado sugar, and nothing. Strusil tasted good, but gave us more like coffee cake vibes. Turbanado sugar m too brown and too much crunch. And then when you add nothing, it’s just kind of sad. But if you like that, you can definitely do it. After you sprinkle each muffin evenly with sugar, it’s time for the oven. Bake these for 5 minutes at 400. This way, the muffin rises quickly to create bigger domes. Then, drop the heat to 375 for 20 minutes. You’ll know your muffins are done when you can poke it with a toothpick and it comes out clean. If you leave them in the pan, the heat and steam trapped in the tin will keep cooking the muffins and make them soggy and dense. The cooling rack is an underrated baking tool. We like to enjoy them warm and with a little butter paired with a hot cup of coffee or tea. But you can indulge in these delicious moist muffins however you like. We hope you make these for family and friends. I mean, there’s muffins stopping you. You can find these on the Tasty app for free. And leave us any tips and tricks of your own. We turn blue. We definitely We turn blue from the blueberry muffins. All right. Great.