Bakery Style Blueberry Muffins
Soft and tender bakery style blueberry muffins bursting with fresh berries! My secret ingredient makes these muffins totally irresistible! Blueberry muffins are perfect alongside a hot cup of joe in the morning. Make them regular sized or mini, either way, they’re going to just fly off the plate!
Warm and tender bakery style blueberry muffins just bursting with fresh berries. The smell of these freshly baked muffins tortured me for HOURS this weekend. Okay, so it was a sweet torture, but still. <– Get it! I’m such a dork.
I have a real treat for you today. How many of you guys love blueberry muffins? I see a lot of virtual hands. I don’t know about you, but what I love the most about a good muffin recipe is that the muffins have to have a great crumb. I’ve made this recipe time and time again. and they are seriously the most tender and moist blueberry muffins you will ever experience in your life. That’s quite a statement!
I think it’s safe to say that i’m a little blueberry obsessed this summer. I mean, I did bring you this. And this is always on my list of summer recipes as well. But today I want to bring you a bakery-style blueberry muffin recipe that’s quick and easy to whip up. You can have this on your table in 30 minutes. And only a few things beat warm blueberry muffins with a pat of butter and a hot cup of coffee on a lazy Sunday. I live for days like these.
Though usually I love the combination of lemon zest and juicy blueberries together, I decided to keep todays blueberry muffin recipe quite simple, just a hint of cinnamon to spice things up and lemon zest-less (who am I?), but always with a ton of blueberries. Absolutely divine.
When it comes to baked goods, my thoughts are butter, always butter. But to keep todays recipe a little healthier, i’m using melted coconut oil. Vegetable oil or even melted butter would work well with this recipe though. I know it’s a little untraditional when it comes to bakery style muffins, but coconut oil is so gosh darn good in baked goods!
But what I love the most about these muffins is that they’re super-duper simple to make. There’s no fancy techniques or ingredients for these babies. Just a few basic ingredients to make some extraordinary breakfast muffins.
The blueberries are the star of the show, obvi. And both fresh or frozen are good to use. I think I may have gone a little heavy on the blueberries – but I think you won’t mind that. Because you know, every bite deserves bursting berries, amIright or amIright?
Let’s step back for a second and talk about what makes these muffins so soft and tender. The texture on these blueberry muffins is SPOT ON. They’re more so light and fluffy, almost like a cupcake. But they’re also moist, we’re packing these muffins with two eggs, a whopping 1 cup of greek yogurt (or sour cream) and melted coconut oil makes for moist and tender centers.
A hint of vanilla and cinnamon adds a nice well rounded bakery-style feel to these blueberry muffins. You can leave out the cinnamon and add a tablespoon of lemon zest to make these a little more summery if you’d like. But for me, Sunday mornings and cinnamon are a match made in heaven.
And if blueberries aren’t you’re style, give these a try!
- 2 1/4 cup all purpose flour
- 1 teaspoon cinnamon powder
- 2 teaspoons baking powder
- 1/2 teaspoon EACH: baking soda AND kosher salt
- 1 cup granulated sugar
- 1/2 cup melted coconut oil (or melted butter/vegetable oil)
- 1 cup greek yogurt or sour cream (I used 50:50)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (10 ounces) fresh or frozen blueberries
- turbinado sugar, for sprinkling
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
- In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk and set aside.
- In a medium bowl, combine the sugar, oil, yogurt/sour cream, eggs, and vanilla extract. Whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Add the blueberries and fold gently. DO NOT OVERMIX. Divide the muffin batter into the muffin pan and bake for 18-22 minutes or until a toothpick comes out mostly clean with just a few crumbs. Let the muffins cool int he pan for 10 minutes before removing to a cooling rack.*
- Muffins are EXTREMELY moist. Let them cool int he muffin pan for at least 10 minutes before trying to remove them. Removing them right away will result in mushed muffins.