Bakery muffin recipes are so amazing to make at home when you want something nice and warm, without paying for a singular muffin.
Not only are these super easy to make but most of the ingredients you need can be found already in the house! Assuming that you bake somewhat often, that is.
While these blueberry muffins only use blueberries, you can also fill them in with something else, like another fruit, chocolate, or chopped nuts.
You can make them for your friends and family or yourself as a snack. Just set aside about an hour to prepare from start to finish, and they will be nice and warm and ready to eat after the time is up!
Or if you want to make them as an afternoon snack with coffee or tea, you can create a cafe atmosphere right at home.
This post is all about bakery muffin recipes to make at home.
Now, if you are looking for a healthy muffin recipe, this may not be the best one for you. While these aren’t super packed with sugar, there are other recipes we have that are better options.
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If you don’t care about any of that, continue to read on! The blueberry muffins are absolutely delicious and have a perfect blend of a dense and fluffy texture.
They are sure to be a family favorite, and may not last longer than a couple of days. In terms of storing, they can last up to a week in a container on the counter, or you can store them in the freezer.
Putting them in the freezer may be the best route if you want to make them last longer, and then you can heat them up so they taste quite fresh every day.
This recipe uses more dishes than most of our other recipes, so just keep in mind that you will have to wash more than usual.
However, the amount of time it takes to clean all of your dishes is just perfect enough so when you are done with cleaning, the timer will be going off to take the muffins out.
This has got to be one of my favorite bakery muffin recipes to date, partially because while baking, they made my whole kitchen smell like I was walking into a store!
Whether you want it or not, the aroma of blueberry muffins will take over your house and leave you craving them.
That being said, these are the things you will want to prepare before the ingredients.
Set out these things:
A large bowl
A small bowl
A whisk
A spoon spatula
Measuring spoons
Measuring cups
A 12-cup muffin pan
Additionally, you may want to set out paper muffin liners to put in the muffin pan for less mess. If you don’t have any muffin liners, you can use room-temperature butter on a paper towel and spread it thinly on the inside of the muffin cups.
You can also use any time of cooking spray to avoid the muffin sticking to the pan after baking.
For ingredients, these are what you will need:
1 ½ cups of flour
1 tsp of baking soda
¼ tsp of salt
2 eggs
4 tbsp of melted butter
½ cup of milk
¾ cup of brown sugar
¾ cup of fresh blueberries
To make it easier, separate the ingredients into wet and dry, then leave the blueberries on the side to add them in after everything else has been mixed together.
And remember to wash the blueberries before adding them to the muffin batter! Whether you dry them or not is up to you, the slight addition of water may help thin out the batter if you find it too thick.
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No other preparation of individual ingredients is needed unless you choose to use some other flavor for your muffins.
But as you are just starting out, you don’t need to worry about washing anything yet, unless you want to give them time to dry.
Starting off with mixing, we can get onto the bakery muffin recipes steps!
Step 1:
Preheat the oven to 350 degrees. Line a pan with your paper muffin liners or with a nonstick cooking spray.
Step 2:
In a small mixing bowl, whisk 1 ½ cups of flour, 1 tsp of baking soda, and ¼ tsp of salt. Then, put it aside.
Step 3:
In a larger mixing bowl, whisk together two eggs. Once the yolks have been broken up, add the 4 tbsp of melted butter and ½ cup of milk. Whisk together with the whisk you used for the dry ingredients.
Step 4:
Pour ¾ cups of brown sugar into the wet ingredients bowl and whisk together until well combined. Try to get out any brown sugar clumps with the whisk if you can.
Step 5:
Add the dry ingredients into the large bowl with the wet ingredients one third at a time, and fold together.
Step 6:
Wash ¾ cup of blueberries under water, and add to the batter. If you don’t want any extra water in the batter, you can dry them off before adding them in.
Step 7:
Pour the batter into the muffin pan and sprinkle the tops with white sugar and put it into the oven. Let the muffins bake for 18 minutes total.
The white sugar is optional, but it will give your blueberry muffins a crispy finish that is common in other bakery muffins and baked goods.
After 13 minutes, you may want to turn the muffin pan over if you notice the muffins are baking unevenly.
At this point, you will also want to check if the outsides of the muffins are golden brown. If they get to this point before the timer is done, pull them out and test them with a toothpick because they may already be baked through.
Step 8:
Once they have finished baking, let them cool for at least 10 minutes before eating. If you were planning to put them directly into a container, wait at least 20 minutes before transferring.
If they are still warm to the touch when trying to put them away, continue to leave them out and check on them every five minutes or so until they have completely cooled.
Weather will play a big part in determining how fast the muffins cool, be patient and you can try them out as you wait.
Make sure to share them with friends and family and enjoy!
When thinking about bakery muffin recipes, blueberry muffins were the first thing that came to mind. If you want to add something else instead of muffins, go right ahead!
I personally would recommend chocolate chips if you were to change the blueberries into something else, because not only are they super yummy, but the muffins will come out similar due to the size of the chocolate chips.
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That way you can also use the same measurements and won’t have to worry about potentially adding too many to the batter.
When making this recipe, there are also some other tips that may be of use:
Tip 1:
Add the flour mixture to the wet ingredients in small portions. That way you have complete control over the consistency of the batter and you can change whether you want to use the full amount or use less for a lighter texture.
To get the ideal batter, you want to aim for something in between and completely liquidy cake batter and a firmer cookie dough.
With the amounts given in this recipe, you should be able to achieve a batter that falls off of the spatula in ribbons and keeps its shape after falling back into the rest of the batter.
Tip 2:
To get a thinner batter, if you have added more flour than you would like, you can wash the blueberries under water and then add them directly. The water will help thin out the batter.
If this is still too thick, add milk a little bit at a time, and completely stir together before adding more.
Tip 3:
If you are using a convection oven, you will need to flip the muffins around 13 minutes in. This will ensure that the muffins bake evenly and the golden brown color will distribute all the way around.
Other than that, this blueberry muffin recipe is super easy! All of these tips are really just to make your life easier, but you don’t need to use them if you don’t want to.
These bakery muffin recipes are so amazing and I love getting to share them with friends and family. The best part about making good food is having people to share it with and getting to see their reactions!
And although it is not the most defining feature, the sprinkle of white sugar on the muffins as they bake, makes this recipe so much fun and like you’re really biting into a blueberry muffin fresh from the bakery.