The Best Bakery Style Blueberry Muffins

bakery blueberry muffins

I have one job this week:to pamper my little guy as he continues to recover from his surgery! He woke up yesterday with a lot more energy and a big appetite.  One of his first requests were blueberry muffins so I made him this scrum-delicious version.

These are different than your standard box-mix muffin-the batter is thick and dense and the crumble topping is amazing! Be sure to follow the instructions and cook at a lower temperature for the first 15 minutes to achieve the bakery style top on the muffin!

Bakery Style Blueberry Muffins
Bakery Style Blueberry Muffins
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • 1½ cup flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup vegetable oil
  • ⅓ cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries (can substitute frozen or dried)
  • ½ cup sugar
  • ⅓ cup flour
  • 1½ tsp cinnamon
  • ¼ cup butter or margarine
  1. Preheat oven to 350 degrees.
  2. In a medium bowl mix 1½ cups flour, ¾ cup sugar, salt, and baking powder. In a separate bowl mix wet ingredients. Add to flour mixture and stir well-batter will be very thick! Gently fold in blueberries.
  3. In a small bowl mix ½ cup sugar, ⅓ cup flour, and cinnamon. Cut in butter.
  4. Thoroughly spray muffin tin with nonstick spray. Fill six muffin cups to the top with batter. Cover with topping mixture.
  5. Bake at 350 for 15 minutes. Raise oven temperature to 400 and bake additional 10 minutes until golden brown.
  6. Let cool 15 minutes before removing from muffin tin.
Nutrition Information
Serving size: 6

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  1. Crystal says

    Yummy!! Blueberry muffins and turkey bacon are a favorite Saturday morning breakfast. I will definately have to try these!!

  2. says

    These look gorgeous and delicious. I’d love to sink my teeth into that beauty. My favorite food is blueberries, and a big crumble-topped muffin could make my week complete! Thanks so much for sharing. Visiting from I Should be Mopping the Floor. Hope your little guy’s back to 100% soon. It’s the pits when our littles don’t feel well.

    • Melissa says

      Thanks so much-little guy is feeling much better…thanks for asking and for stopping by, I hope you’re having a great week!

  3. jean says

    Well, I tried this recipe. I knew it was going to be “small” muffins and that was my goal. However, Once I got the recipe together I realized that I forgot the baking powder. Major mistake on my part. I added the baking powder after the blueberries and decided to make it into a loaf. So,I guess what I want to say is it turned out perfect after an hour or so of baking. :) I will try to follow directions more closely the next time.

  4. says

    Help, I have come across another of your great recipes I am eager to bake this morning with my girlies, but I have no vegetable oil, can I use olive oil or coconut oil for the same result?

    These look deliciously delightful I can’t wait to get baking

    Thanks Karen

  5. Joanie K says

    Thank you so much for the recipe. I have made them twice in the last few days. Totally delicious. Can’t wait to make them for my out of town family members. The muffins baked up just like the picture!

  6. Toni says

    I have a kitchenette size oven, it’s about half the size of a standard oven. Should I still cook the muffins, at the temperature in the recipe or do you have another temp to recommend that I should adjust it to?

    • Melissa Riker says

      Hi Toni, if the temperature on your oven is the same I wouldn’t change the recipe but you may want to keep an eye on them…I’m sorry not to have more guidance!

  7. Lisa says

    This muffins are a must try I gave them a try yesterday and they were am axing my family loved them I will defenetly will be making them again thank you very much for sharing :)

  8. Michelle says

    Curious to know if anyone has tried making this in a springform pan. How long did it take for the first baking phase? Btw, hubby loves these muffins! Now, I use tall bakery paper cups because my first batch overflowed the muffin pan.


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