Bakery-Style Blueberry Muffins – These soft, tender muffins are packed with juicy blueberries and have those perfectly domed tops you’d find at your favorite bakery. With a simple baking technique, you can create these fluffy muffins at home in just 30 minutes. Ideal for breakfast or a sweet snack!

There’s something about a bakery-style muffin that feels extra special, right? It’s all about those high, domed tops that promise a fluffy, tender bite inside—and these blueberry muffins deliver on that promise.

 

I’ve always loved recreating bakery favorites at home, and these muffins might just be my proudest “rival-the-bakery” moment. They’re soft, packed with juicy blueberries, and come out of the oven with that perfect golden top.

If you’re a fan of classic Blueberry Muffins, these will be right up your alley. But if you’re craving a little extra zing, you should definitely check out the Blueberry Lemon Muffins for a citrus twist.

Do you know the secret to getting that bakery-quality rise? It’s a blast of high heat at the start of baking that gives them the lift they need before gently finishing at a lower temp. That technique turns out a muffin that’s not only beautiful but also so light and tender inside, you’ll be tempted to have one for breakfast, lunch, and, well, dessert. 

These muffins also freeze like a dream, so you can always have a stash ready to go for busy mornings.

Why You’ll Love Bakery-Style Blueberry Muffins

• Tender and Fluffy – The combination of softened butter and Greek yogurt creates a moist, tender crumb that’s light and fluffy.
• No Fresh Blueberries Needed – Frozen blueberries work perfectly here, making this recipe a year-round favorite without any fuss.
• Make-Ahead Friendly – These muffins freeze beautifully, so you can batch bake and always have a quick breakfast or snack ready.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• All-Purpose Flour
• Baking Powder
• Salt
• Butter
• Granulated Sugar
• Eggs
• Vanilla Extract
• Plain Greek Yogurt 
• Frozen Blueberries

How To Make Bakery Blueberry Muffins

• Prepare the muffin tin. Line a muffin tin with paper liners or lightly grease it, and preheat your oven to 425°F.
• Mix the dry ingredients. In one bowl, whisk together the flour, baking powder, and salt to combine.
• Cream butter and sugar. In a separate bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes.
• Add eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract for added flavor.
• Alternate wet and dry. Slowly add the flour mixture and Greek yogurt to the butter mixture, alternating between the two until just combined.
• Fold in the blueberries. Gently fold the frozen blueberries into the thick batter, being careful not to overmix.
• Crumb Topping. Mix together the crumb topping and then sprinkle over the top of each muffin.
• Bake in two stages. Scoop the batter into the muffin tin, bake at 425°F for 5 minutes, then lower the heat to 375°F and continue baking for 15 minutes or until a toothpick comes out clean.
• Cool and serve. Let the muffins cool slightly on a wire rack before enjoying or storing for later.

Recipe Tips & Tricks

• Use frozen blueberries. Frozen berries are great for this recipe, and they won’t bleed into the batter as much. Just fold them in gently to avoid streaks of purple.
• Don’t skip the high temperature start. Starting at 425°F helps the muffins get that perfect bakery-style dome. Lowering the temperature after the initial 5 minutes ensures they bake evenly.
• Alternate mixing the flour and yogurt. To keep the batter light and fluffy, alternate adding the dry ingredients and Greek yogurt, mixing just until combined.
• Room temperature ingredients are key. Make sure your butter, eggs, and yogurt are at room temperature for smoother blending and a more even rise.
• Coat the blueberries in flour. Tossing the blueberries in a bit of flour before adding them to the batter helps keep them evenly distributed and prevents them from sinking to the bottom.
• Use a cookie scoop for even portions. A cookie or ice cream scoop helps evenly portion the batter, so all your muffins bake up the same size.
• Make them your own. Add a streusel topping for extra crunch, or try mixing in lemon zest or cinnamon for added flavor.

More Must Make Muffin Recipes

• Cinnamon Muffins
• Bacon Egg Cheese Muffins
• Lemon Poppy Seed Muffins
• Banana Chocolate Chip Muffins
• Strawberry White Chocolate Chip Muffins

 

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