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A good homemade blueberry muffin recipe is a classic that everyone enjoys. When you want to make something a little extra special, I like to make these bakery-style blueberry muffins. They have all the flavor you are looking for but in a jumbo size with a perfect struesel topping.
Best Muffin Tin for Bakery Style Muffins
To get large bakery style muffins you need a specific type of muffin tin. I like using a non-stick muffin tin like this one. Most of the time they come in a 6-muffin size.
If you want to get liners for the bakery style muffin tins you can use something like these.
If you don’t have a large muffin tin or you want to make smaller ones you can easily use a standard muffin tray. This recipe will make about 16 standard-size muffins. Just make sure to adjust the time accordingly.
Tips For The Best Blueberry Muffins
- Don’t over-mix. To get nice and fluffy muffins, don’t over-mix the batter. When you over-mix you start to build gluten in the batter. This creates a more dense structure for the muffins. You want to mix until everything just barely comes together.
- Gently fold in the blueberries. Blueberries are fairly delicate fruits so you want to treat them as such. If you mix them in too much they tend to break and their color will spread. You want to use a rubber spatula and gently fold in those juicy blueberries. If a few berries break, that’s no big deal. You just don’t want all of them to.
How to Store Blueberry Muffins
Once you bake your jumbo blueberry muffins you can store them at room temperature for 2-3 days. I like to keep them in a zip lock bag or a covered tray like this cake plate. Since they are on the larger side, it is hard to fit them in a Tupperware container, but if you are making smaller muffins you can easily keep them in a smaller container.
To keep them fresh a little longer, store them in an airtight container in the fridge for up to 4 days. They will stay good in the fridge, but they might dry out slightly.
Common Questions
What type of blueberries should I use in blueberry muffins?
You can use fresh or frozen blueberries in your muffins. If you decide to use frozen blueberries, don’t defrost them before using. Just add the berries to the batter frozen. Frozen blueberries tend to bleed their color a little bit more, so if you defrost them they will turn the batter a dark purple.
I like to use fresh blueberries when they are in season and I use frozen blueberries throughout the winter.
Why did my blueberries sink to the bottom?
Blueberries tend to sink to the bottom of the muffin if the batter is too thin. Make sure to check you followed the measurements of the ingredients correctly. Also, make sure the blueberries are well distributed in the batter before adding them to the muffin tin.
How should I line bakery-style muffin cups?
You can either grease the pan with butter or use large muffin cup liners. Here are some classic-style muffin liners or tulip style paper liners.
Do I need to add the streusel topping?
No, you don't need to add the streusel to the top of each muffin. You can skip it all together or you can just add a little sprinkle of coarse sugar like turbinado sugar on top of each muffin.
Can I use a stand mixer for this recipe?
Yes, you can. I use a large mixing bowl with a whisk and rubber spatula, but you can use a stand mixer if you prefer. Just use the whisk attachment or the paddle attachment. Then, fold in the blueberries by hand.
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