Bakery Style Blueberry Muffins

These bakery style blueberry muffins are just like the ones you eat in a bakery! They are fluffy and soft muffins. They are studded with gorgeous blueberries throughout and topped with a buttery sugar streusel!

Is there anything better than a fresh batch of jumbo muffins? Probably not. I could seriously eat these for breakfast every day.

I’m super excited because this is the first jumbo muffin recipe to make its way onto my blog! These babies are baked in jumbo muffin tins and baked extra large!

The muffins have a buttery sugar streusel sprinkled on top before baking. I like to be extra generous with the amount of streusel I put on top of my muffins. As it bakes up, some of it melts, and pools over the sides and crisps up. DROOL.

I am quite literally obsessed. If you love blueberries, you will love this recipe!

Why this recipe works

• Breakfast – Easy breakfast or snack idea on the go.
• Jumbo - These are extra big muffins! Go big or go home am I right!?
• Easy to make – Super simple recipe that comes together in under 20 minutes. 
• Blueberries- These muffins are studded with juicy fresh blueberries throughout.
• Fluffy & moist – The blueberry muffins are very soft and pillowy! 

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter – Unsalted butter works best for baking. This is going to be melted.

Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

Cornstarch – Helps to create that tender crumb. 

Oil – I used a flavourless oil. Makes the muffins more moist.

Step by step instructions

Here is how to make and bake these Bakery Style Blueberry Muffins. You will need a jumbo muffin liner, jumbo liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the jumbo muffin tin with 8 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 3 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.

Step 4 – Add in dry ingredients. Toss in flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined. 

Step 5 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.

Step 6 – Scoop. Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use fresh, not frozen. Make sure to use fresh blueberries!

FAQ

Do I have to add blueberries?

No! Feel free to leave them out or add something else in (like some walnuts or chocolate chips!)

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.

Can I make these in a regular muffin tin?

Absolutely! This recipe makes 12 regular sized muffins. Feel free to bake them in a regular tin at 425°F for 5 minutes and then 375°F for 12-15 minutes.

I have extra streusel leftover! What do I do?

Streusel actually freezes very well. Take any leftovers you may have and place it in a ziplock freezer-safe bag and freeze it! Next time you're baking, you've got it right on hand. You also don't need to thaw it out before using.

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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

Jumbo Blueberry Muffins

Ania

These jumbo blueberry muffins are just like the ones you eat in a bakery! They are fluffy and soft muffins. They are studded with gorgeous blueberries throughout and topped with a buttery sugar streusel!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 muffins

Calories 420 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the streusel

• 3/4 cup all-purpose flour
• 1/3 cup white sugar
• 6 tbsp butter cold

For the muffins

• 1/2 cup butter melted and cooled
• 3 tbsp oil
• 1 egg room temperature
• 1 egg yolk room temperature
• 1 cup buttermilk* room temperature
• 1 tbsp vanilla
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1 1/2 cups fresh blueberries

Equipment

Jumbo Muffin Tin

Jumbo Muffin Liners

Cookie Scooper

Instructions

 

• Preheat the oven to 425℉. Line a jumbo muffin tray with 8 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
• In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
  3/4 cup all-purpose flour, 1/3 cup white sugar, 6 tbsp butter
• In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.
  1/2 cup butter, 3 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
• Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
  2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
• In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
  1 1/2 cups fresh blueberries
• Add the blueberries and mix in a few times.
• Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Sprinkle streusel on top.
• Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
• These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Notes

*To create buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on your counter for a minimum of 10 minutes. Make sure it is at room temperature when adding it into your bowl.

Nutrition

Serving: 1jumbo muffinCalories: 420kcalCarbohydrates: 77gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 51mgSodium: 368mgPotassium: 144mgFiber: 1gSugar: 36gVitamin A: 155IUCalcium: 167mgIron: 3mg

Keyword blueberry muffins, easy muffin recipe, fluffy muffin recipe, jumbo muffins

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