Bakery-Style Blueberry Buttermilk Muffins

Up close of a blueberry muffin with some fresh blueberries around and a striped towel. There a tin of muffins in the background.

Bakery-Style Blueberry Buttermilk Muffins

These Bakery-Style Blueberry Buttermilk Muffins are everything you want in a homemade muffin: soft, fluffy centers, juicy blueberries in every bite, and a sweet crumb topping that gives them that true bakery finish. Made with buttermilk for tenderness and baked with a hot start for tall domed tops, this easy blueberry muffin recipe tastes just as good as it looks.

Prep Time20

Cook Time20

Total Time40

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 262kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1/4 cup unsalted butter softenend
3/4 cup granulated sugar
1 large egg
1/2 cup cold buttermilk
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
2 teaspoons baking powder
pinch of salt
2 cups blueberries washed, dried, and divided

1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup very cold butter cut into small pieces

Instructions

To Make the Muffins

Preheat your oven to 425° F.
Add liners to a standard 12-cup muffin pan with liners or use nonstick cooking spray in each hole.
Mix one teaspoon of the flour in with 1 ½ cups of the blueberries to keep them from sinking to the bottoms of the muffins. Set aside the last ½ cup of blueberries.
In the bowl of a stand mixer or in a mixing bowl, cream together butter and granulated sugar until creamy, about 5 minutes.
Add in egg, buttermilk, and vanilla extract. Mix until combined.
In a separate bowl, sift together the rest of the flour, baking powder, and salt.
Slowly add the flour mix to the wet ingredients. Beat on low speed until combined.
Add in 1 1/2 cup of the blueberries to batter and gently fold in with a rubber spatula or a spoon.
Fill the prepared muffin liners about 3/4 full. Top each muffin with the remaining blueberries (about 4 per muffin).

To Make the Crumble Topping and Bake

In a medium bowl or food processor add in brown sugar, granulated sugar, flour, and chilled, cut-up butter.
Stir with a fork or pastry blender. Or pulse 13-15 times in a food processor until the mixture looks crumbly.
Sprinkle over the tops of muffins.
In the middle of the oven, bake for 5-7 minutes.
Without opening the oven door, reduce the oven temperature down to 350°F. Continue baking for 15-18 minutes. Muffin tops should be lightly browned and toothpick inserted in the center of the muffin should come out clean.

Notes

Use lemon zest or a splash of lemon juice in the batter to brighten the flavor and pair perfectly with the blueberries and crumb topping.
Replace blueberries with fresh raspberries or a mix of berries for a seasonal twist while keeping the same method and baking technique.
Muffins will last 3-4 days in an airtight container in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition