Bakery Style Blueberry Muffins
Golden-topped, sugar-crusted muffins that taste like a Sunday morning special.
There is truly nothing like a buttery, golden-topped blueberry muffin from a diner—especially when it’s split in half and crisped up on the griddle until the edges are just shy of burnt. That’s the vibe I chase every time I bake these.
I always go big and use a jumbo muffin tin (because we’re not here for dainty), but this recipe works just as well in a standard 12-cup pan. They’ve got a soft, tender crumb, juicy berries in every bite, and that crunchy sugar lid that makes them feel legit. No shade to the coffee shop muffin, but these are staying in my rotation forever.Bakery-Style Blueberry Muffins
Makes 12 muffins or 6 Jumbo
These muffins are fluffy, full of juicy blueberries, and have that perfect sugary top. No mixer needed, just two bowls and a muffin tin.
Ingredients
For the muffins:
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
¾ teaspoon kosher salt
2 cups all-purpose flour
½ cup milk (any kind)
2 cups blueberries (fresh or frozen)
For the topping:
¼ cup granulated sugar (for sprinkling)
Instructions
Preheat your oven to 375°F. Line a standard 12-cup muffin tin with paper liners.
Mix the wet ingredients:
In a large bowl, use a hand mixer or sturdy spatula to beat the softened butter and sugar together until creamy and light.
Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.Mix the dry ingredients:
In a separate medium bowl, whisk together the flour, baking powder, and salt.Combine wet and dry:
Add the flour mixture to the butter mixture in two additions, alternating with the milk. Stir gently just until combined—don’t overmix!
Scrape down the sides and bottom of the bowl to make sure everything is evenly mixed.Add the blueberries:
Fold the blueberries into the batter gently so they don’t burst.Scoop and top:
Divide the batter evenly into the muffin tin (a heaping ½ cup of batter per muffin). Sprinkle the top of each muffin with about 1 teaspoon of sugar for a crunchy, golden crust.Bake:
Bake for 28–32 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.Cool and enjoy:
Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Eat warm, or store in an airtight container at room temp for up to 3 days.
