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.
In a small bowl, add in 1 1/2 cups of the blueberries and one teaspoon of the flour. Toss around to coat the berries with the flour. This prevents them from sinking in the muffins. Set aside.
In the bowl of a stand mixer or in a mixing bowl with a hand mixer, cream together butter and granulated sugar until creamy, about 5 minutes.
Add in the 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 the floured blueberries to the 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.
Smash the mixture with a fork or pastry blender. Or pulse 13-15 times in a food processor until the mixture is well mixed and is in tiny pieces. You can break the pieces up with your hands also, just don't allow the mixture to get too warm or it will melt in the oven.
Sprinkle the mixture evenly over the tops of each muffin.
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