Bakery Style Blueberry Muffins are the perfect soft and fluffy muffins! They are even better than your favorite coffee shop.
I do this thing at the beginning of every school year where I, FOR SOME REASON, decide I’m one of those moms who make bento box lunches and homemade breakfasts and all that.
I’m not that mom. I make it about 2 ½ days before I’m at King Soopers buying cereal and Lunchables.
So I would like to thank that optimistic version of me for making a ton of these bakery style blueberry muffins to keep in the freezer. They are my absolute favorite muffins. So soft and fluffy.
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups blueberries
Instructions
- Preheat oven to 375F. Line 2 12-cup muffin tins with paper liners.
- In a large bowl, whisk together the flour, baking powder and salt.
- In the bowl of a mixer, cream butter and sugar together until light and fluffy.
- Add eggs one a time.
- Add milk and vanilla.
- Mix in dry ingredients just until moistened.
- Fold in frozen blueberries.
- Fill the prepared muffin cups two-thirds full.
- Bake in the preheated oven 18 – 22 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely before serving.
How Long Are Blueberry Muffins Good For?
These muffins will be good at room temperature for about 2 days. Make sure to store them in an airtight container to keep them fresh for as long as possible.
I love this muffin tin with a lid because you can bake the muffins in it and then pop the lid on once they are cool! No need to dirty another dish.
If you need to stretch the life of these muffins, put them in the fridge for up to 5 days. The fridge will start to dry them out so keep that in mind. I would also let them sit at room temperature for about 20 minutes before servings.
Can You Freeze Muffins?
Yes, you can freeze these muffins! Make sure to let them cool completely and then wrap them tightly with plastic wrap. From there, put them in a freezer-safe airtight container like freezer ziploc bags.
They can be frozen for up to 3 months. When you are ready to serve them, let them sit at room temperature until they reach the desired temperature, probably a few hours.
More Muffin Recipes
- Pineapple Upside Down Muffins
- Blueberry Bran Muffins
- Strawberry Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Zucchini Cinnamon Chip Muffins
- Pumpkin Banana Muffins
Bakery Style Blueberry Muffins
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups blueberries
Instructions
- Preheat oven to 375F. Line 2 12-cup muffin tins with paper liners.
- In a large bowl, whisk together the flour, baking powder and salt.
- In the bowl of a mixer, cream butter and sugar together until light and fluffy.
- Add eggs one a time. Add milk and vanilla.
- Mix in dry ingredients just until moistened.
- Fold in frozen blueberries.
- Fill the prepared muffin cups two-thirds full.
- Bake in the preheated oven 18 - 22 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool completely before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 234Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 204mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 4g
kita says
Ok girl, don’t let me down because I had a serious blueberry muffin incident a few weeks ago. (Thank you, not, Alton). I can’t wait to try these to get some real blueberry muffinness going on. And yes will be opening amazon next to get a jumbo muffin tin.
Anne-Marie Faiola says
Looks so super yummy! I’m definitely going to try this one out. :)
Nutmeg Nanny says
Oh man I would have killed for my parents to make me breakfast. Instead I was always left with cereal. Sigh. Please send me these muffins :)
Lisa says
Has anyone ever sub’d whole wheat flour? or at least part?
Miriam @ Overtime Cook says
These muffins look so moist and delicious! Must bake them.
Julie @ Table for Two says
wow, these look REALLY fluffy and good. the second i saw the first picture, i knew i’d want to rip the muffin top off it! and you did haha :)
Katrina @ In Katrina's Kitchen says
I need a good blueberry muffin recipe. Mmmmm
[email protected] says
I love a big, soft muffin so I’m going to have to try these soon. It will be interesting to see how they measure up to my all-time favorite, Jordan Marsh Blueberry Muffins, which so far has stood up against all others. It is the blueberry muffin we all grew up with in Boston, sold by the bakery at the Jordan Marsh department store since bought out by Macy’s. If you’re interested, I’ve posted the recipe on my site, http://www.fransfavs.com/2011/07/1059/ Love your blog!
amanda says
It’s almost the same recipe – too funny! Yours calls for an extra egg but because I’m at high altitude, I always add an extra egg anyway. I’m gonna try yours soon – I like the idea of mashing the blueberries.
Nicole @ I am a Honey Bee says
As much as I witnessed the boys inhaling cereal I’m amazed with how much they eat!
I love huge muffins! These look fantastic!
Rachel Cooks says
Your kids are crazy if they vote for cereal over these–they look wonderful!