Easy Bakery Style Blueberry Muffin Recipe

Muffins are a quick, easy and delicious way to start your morning! You can have them for breakfast or as an afternoon snack. They’re also great for when you need something sweet but don’t want to prepare a huge meal. Blueberry muffins are one of the most popular flavors – they’re not only tasty, but they’re super moist too! This recipe is simple and takes less than 45 minutes from start to finish so it’s perfect if you need something fast and easy that will still fill up your tummy.

Muffins are a great way to use up all that blueberry season has to offer, but you can totally use frozen berries as well (tips below). These muffins are just as easy as any other muffin you make but with the added flavor of fresh/frozen blueberries and a buttery, moist crumb.
The best part about these is they can be made in one bowl so cleanup is quick and easy!

Frozen Blueberries

Blueberries are a delicious and healthy way to start the day. They’re also perfect for muffins! Here’s how you can use frozen blueberries in your favorite baking recipe:

Yes, you will need to thaw blueberries before baking them in muffins.
With this tip from a professional chef, you can make your baked goods even better! Make sure the berries are completely defrosted and drain any excess water by patting them with paper towels or letting it drip through cheesecloth. This way they won’t get too wet when mixed into other ingredients like flour or sugar which would lead to soggy muffin tops that stick to the pan instead of rising up nice and fluffy as expected.

However, if you are pressed for time, you can simply add them as is, but you do risk having a soggier muffin top.

Ingredients

• Fresh or Frozen Blueberries – You will need one and a half cups or berries. While fresh is best, frozen works too! See note below.
• Granulated sugar – To sweeten these muffins.
• Baking powder – This will help the muffins to rise.
• Eggs – A binder to help the muffins bake up.
• Butter – This creates a rich, pound-cake like muffin.
• Milk – We use whole milk for these which adds to the richness.
• Flour – All-purpose flour is used as the base flour.
• Salt – To enhance the flavors.
• Vanilla extract – Adds a nice flavor to the muffins and is optional.
• Sanding sugar – Often used to finish baked goods. This provides a nice texture and appearance.

Directions

1. First, whisk together butter and sugar until light.
2. Next, add in eggs one at a time to create the perfect texture for your baked goods.
3. Then mix flour into egg mixture before adding milk and vanilla extract as well as baking powder.
4. Finally, fold in berries so they are evenly distributed throughout dough.
5. Fill cupcake wrappers 3/4 way full with batter.
6. Bake for 30-35 for jumbo muffins or 20-22 minutes for standard-sized muffins. Muffins will be golden-brown, firm, and a toothpick inserted into the center of the muffin comes out clean.

Storing

Freezer

One common way to store items such as muffins is in a freezer. To do so, wrap the individual baked and cooled muffins with plastic wrap and then put them into an airtight container before freezing for up to 3 months.

If you want your blueberry muffin fresh when it’s time to eat again, just defrost at room temperature or microwave on low power until thawed enough that they are easy enough be eaten without cooking from scratch.

Room Temperature

The best way to store blueberry muffins is in a sealed container or bag, which can be placed on the countertop at room temperature for up to four days. These are also so good heated with butter so feel free to enjoy them that way on the last day!

More Blueberry Recipes

• Blueberry Nutmeg Muffins
• Blueberry Yogurt Muffins
• 4 Ingredient Baked Blueberry Banana Cups
• Blueberry Scones