Fluffy Blueberry Muffins (Bakery Style)

Fluffy muffins packed with blueberries and topped with a crunchy cinnamon sugar that is golden and delicious. They are tall and the perfect bakery style sweet treat recipe.

Muffins and I have a love hate relationship. Don’t get me wrong, I love making them but I don’t always crave muffins. I crave chocolate cake, caramel custard, cinnamon buns but I most often than NEVER crave muffins. In the same breath these muffins are always stashed away in my freezer. When I want to have something sweet with my tea or for breakfast I remove it out, warm it in the microwave and slather it with butter.

I love LOADING these muffins with blueberries so don’t feel obligated to make these muffins with as many bluebs (aka blueberries) as I have used but if you want to get that blueberry jam like texture in these muffins then you need to add more. These muffins are simple to mix together, making for a yummy dessert but also a quick and easy sweet treat for gatherings or picnics. Also hello picnic season!

What are muffins?

Muffins are individual baked treats. They can be savory or sweet. They are considered to be quick cakes as they are made quickly and fuss free. It doesn’t take much time to make the dough/batter to prepare. They are not as tender as a sponge cake and not as dense as a quick bread, they are fluffy and soft though.

What is the difference between muffins and cupcakes?

Muffins are quick cakes and baked in an all in one method (everything is added tint the bowl and whisked) also, it could be all wet ingredients whisked and then all dry ingredients whisked with it. Either way it is a quick cake recipe, muffins don’t have any frosting or glaze – most often than not. Cupcakes always have frosting and they are more tender in texture.

What are bakery style muffins?

Bakery style muffins are those that are tall and huge. They are the ones you see on a bakery display shelf which look so inviting. Most often than not, when baking muffins they have a dome on the top, bakery style muffins have a larger dome on top making them look bigger in size. They are bigger in size in fact.

What ingredients do you need to make these Fluffy Blueberry Muffins (Bakery Style)?

To make these muffins we need flout, baking powder, castor sugar, salt, eggs, milk, melted butter (I like using browned butter), blueberries and granulated sugar for the top. I also like using cinnamon powder for the top. A little vanilla goes a long way and you could do lemon zest as well.

What equipment do you need to make these Fluffy Blueberry Muffins (Bakery Style)?

To make these muffins you need a large mixing bowl, rubber spatula, cupcake tray/muffin tray, spoons and baking paper to line the baking tray or you can use ready made muffin paper cases.

How to make these Fluffy Blueberry Muffins (Bakery Style)?

Start by preheating the oven to 220℃, line a muffins/cupcake tray with paper cases or just use square sheets of baking paper and rustically line the tray. In a large bowl add the eggs, milk, melted butter, vanilla and whisk until combined. Add the flour, baking powder, baking soda, salt, castor sugar, blueberries and using a rubber spatula stir together until combined. Do not over mix. Scoop 1/2 cup worth of batter into the lined muffin tray, alternating each mould, this helps them rise while baking. If you don’t have a large enough tray, bake the batter in batches. Sprinkle the top with granulated sugar and cinnamon. Bake for 5 minutes at 220℃, turn the oven down to 180℃ and bake for 20 mins until a tooth pick inserted into the center comes out clean. Remove from the tray and let them cool on a wire rack.

How to serve and store these Fluffy Blueberry Muffins(Bakery Style)?

I love serving these muffins with butter and tea. They are delicious hot but I have eaten them fridge cold and haven’t complained. Once they are baked they store well at room temperature in an air tight container or ip lock bags for 2 days or in the fridge for 1 week. If you are storing it longer, store in the freezer for upto 2 months. When ready to eat, remove the paper and warm in the microwave for 30 seconds or until warm enough.

Pro tips for making the BEST muffins at home:

Make sure the ingredients are at room temperature
Do not over mix the batter
Use large muffin cases to bake these muffins for tall muffins
Fill the muffins with 1/2 cup of batter – they will bake into huge muffins once done
Do not fill all the muffin moulds – I like filling alternate moulds, this helps the heat distribute evenly which makes them bake into tall and fluffy muffins
Bake the muffins at a higher temperature (220℃) to shock the batter, continue baking at 180℃ – this gives you those tall muffins but also fluffy

Looking for more muffins recipes?

Now that we have covered how to make this Blueberry streusel muffins (bakery style), you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.