Bakery Style Blueberry Muffins Recipe – filled with sweet blueberries and drizzled with lemon glaze, these fluffy and delicious muffins have the fresh bakery taste!
While the Spring makes up it’s mind and hopefully settle in with warm sunny weather soon, let’s stay home and bake muffins. Big domed, fluffy muffins with gorgeous sweet blueberries! Just like you would get in a bakery, best if it’s from the fresh lot straight from the oven. And while we are at it, let’s dress them up a little with a sweet lemon glaze. All you need is a cup of latte or tea and you are set!
These Bakery Style Muffins are perfect for breakfast, lunch boxes or as an afternoon treat. I used my trusted bakery style muffin recipe here and just used berries in place of chocolate. You can bake these muffins in a regular pan or jumbo muffin pan.
HOW TO MAKE BAKERY STYLE MUFFINS?
Anytime you make a muffin batter, it is important to remember not to overmix it. You can whisk the dry ingredients really well, and whisk the wet ingredients well but once you add them together it is better to stir gently just until they are incorporated and there are no big clumps of flour mixture. If you are using chocolate chips or chunks, or berries in your muffins, add them to the dry ingredients and gently stir to coat. That helps to prevent them from sinking to the bottom.
Another secret to big domes muffins, is to bake them for the first 5 minutes in higher temperature and then without opening the oven, lower the temperature and bake for the remaining time. I do this all them time and it works!
FRESH OF FROZEN BERRIES FOR MUFFINS?
You can use any kind. I like frozen blueberries because they won’t turn the crumb that greenish gray that just doesn’t look pretty. Frozen blueberries will bleed but they will stay purple blue. Add about 3/4 of the amount of berries to the batter and gently stir them in. The rest, gently press on top of each muffin for the bakery style look.
These muffins always disappear fast in our home. Our kids adore them and love to help place blueberries on top of muffins just before baking. We also make our Blender Muffins with blueberries (the recipe does not use flour!) and add them to our Glazed Lemon Muffins. So tasty!
PIN THIS RECIPE TO YOUR PINTEREST BOARD!
SHARE ON FACEBOOK
More muffin recipes: www.crunchycreamysweet.com
- 2 cups all-purpose flour
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1.5 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup frozen blueberries
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- Preheat oven to 400 degrees F.
- Grease muffin pan with butter or line with muffins liners. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, sugar and salt). Add 3/4 of a cup of blueberries and stir in. Coating them with dry ingredients prevents sinking to the bottom.
- In a large measuring cup or medium mixing bowl, whisk the wet ingredients (buttermilk, vanilla, oil and egg).
- Add the wet ingredients to the dry ingredients and stir in with a fork until combined. Batter should be lumpy but no large clumps of flour should remain.
- Using a regular ice cream scoop, place two scoops of the batter into each muffin cup. Top with remaining berries.
- Bake in 400 degrees for 5 minutes. Without opening the oven, lower the temperature of the oven to 375 degrees F and set the timer for 20 minutes. Check the muffins with a toothpick (it should be clean) and add extra 2 to 3 minutes if needed. The tops should be domed, slightly cracked and golden brown.
- Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.
In a small bowl, whisk together powdered sugar with lemon juice until drizzling consistency. Add more juice if needed. Drizzle over muffins.