These blueberry muffins are reminiscent of the beautiful muffins you’d find at your favorite bakery. They are huge and loaded with blueberries. Tender and moist on the inside. Topped with an irresistible crunchy streusel. Bake these the night before, and enjoy in the morning!
Bakery Style Blueberry Muffins
I first fell in love with these blueberry muffins years ago, when we lived in L.A. Back then, I made these huge muffins for Hubby and I on the weekends, and we’d nibble on them while lingering over our favorite cup of joe.
These days, I still make my jumbo blueberry muffins, but now I double the recipe to accommodate three hungry boys. Now, we veer more towards devouring rather than nibbling. And several glasses of cold milk are now poured, next to our hot cups of coffee.
But these big blueberry muffins haven’t changed. They are still the same fail-proof, crowd-pleasing morning treat they’ve always been…
Homemade Blueberry Muffins
These big blueberry muffins are, in all truth, better than any bakery muffin I’ve had. That’s because these homemade ones are so brimming with plump blueberries that the muffins can barely contain the berries. No skimping when you make your own blueberry muffins.
Homemade blueberry muffins are tender, moist, and just the way you want them. No ingredients you don’t want, and no breaking the wallet for enough muffs to feed the family.
Absolutely nothing is better than super-fresh blueberry muffins that were just made. We typically make these babies the night before and let them cool overnight and they are soooo fresh and tender in the morning.
If you’re an early bird, you’re even better off, because you’ll be able to enjoy your muffins still-warm — do let them cool at least 15 minutes before digging in, so they get a bit of time to set.
Variations for Blueberry Muffins
If you’re in the mood for a twist, feel free to add a very ripe mashed banana into the batter. I’ve done that with delicious results.
Mix up your berries with raspberries or strawberries for an amazing flavor combination. For a healthy boost, toss in some finely chopped roasted nuts or seeds.
These big blueberry muffins are onto something – they contain the perfect base batter. My mind is swirling with berry ideas to twist this muffin up. But then again, these Big Blueberry Muffins are so phenomenal, I’ll probably never change a thing.
Enjoy your bakery style blueberry muffins easily from your own kitchen.Print
These Big Blueberry Muffins are as good, if not better, than the ones you’d get at a bakery. They are bursting with fresh berries, tender and moist, and topped with a crunchy streusel.
- 1 1/2 cups all purpose flour
- 3/4 cups granulated sugar
- 1/2 tsp table salt
- 2 tsp. baking powder
- 1/3 cup canola or olive oil
- 1 large egg, room temp, beaten
- 1 tsp vanilla extract
- 1 tsp lemon juice
- about 1/3 cup whole milk
- 1 1/2 cups fresh blueberries (or more, if you want!)
- For the Streusel:
- 1/2 cup brown sugar, packed
- 1/3 cup all purpose flour
- 1/4 cup salted butter, cold and cubed
- 2 tsp ground cinnamon
- Make the streusel by combining all streusel ingredients in a bowl. Mix with a fork until mixture resembles coarse, lumpy sand. Keep chilled while you make muffins.
- Preheat oven to 400F, with rack on lower middle position. Line muffin tins with paper liners.
- In a large bowl, add flour, sugar, salt, and baking powder, whisking to combine well.
- In a 1-cup measuring cup, add the oil, egg, vanilla extract, lemon juice, and enough milk to reach 1-cup.
- Gradually combine oil mixture with the flour mixture, folding batter together with a rubber spatula, just until batter remains a little lumpy and most of the dry ingredients are moistened. Do not overmix. Gently fold in the blueberries.
- Fill lined muffin cups right up to the top. Sprinkle with streusel crumb topping.
- Bake 20-25 min in the preheated oven or just until a toothpick inserted in middle comes out almost clean, with a few tender crumbs attached.
- Place muffin pan on a cooling rack and let cool in the pan.
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