Bakery-Style Blueberry Muffins

Bakery-Style Blueberry Muffins

  • Servings: 12
  • Difficulty: easy
  • Rating: ★★★★★
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Full of bright flavors and textures, this summery dish would be ideal for a picnic or luncheon. Make Ahead: The cooked pasta and green beans can be refrigerated for up to 1 week. The dressing can be refrigerated for up to 3 days.



  • 2 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 cup milk, can use regular or buttermilk
  • 3 tsp vanilla extract
  • 1 1/2 – 2 cups blueberries
  • Streusel Topping

  • 1/3 cup granulated or brown sugar, either will work
  • 1 Tbsp flour
  • 2 tsp unsalted butter, melted and cooled
  • 1/4 tsp ground cinnamon


  1. Preheat oven to 425 degrees and lightly grease or line a 12 cup muffin baking pan.
  2. Prepare the streusel topping in a small bowl and set aside.
  3. Mix the flour, baking powder, baking soda and salt in a large bowl. Set aside.
  4. In another bowl, mix the melted butter with the sugar
  5. Add the eggs and mix well, then add the milk and vanilla and mix again.
  6. Add the wet ingredients to the dry and GENTLY combine using a rubber spatula until everything is moistened. It will be lumpy, don’t worry about that.
  7. Then VERY GENTLY, fold in the blueberries. DO NOT OVER MIX!
  8. Fill the muffin cups to the very top.
  9. Then crumble the streusel topping over the tops.
  10. Bake for 5 minutes at 425 degrees. Leave the muffins in the oven and after 5 minutes, reduce the heat to 375 degrees and bake for another 15 minutes.
  11. Makes 12 muffins.

Source: The Red Painted Cottage – Bakery-Style Blueberry Muffins