If you've been searching for those blueberry muffins that you see at your local coffee shop with the with sky high tops you're on the right recipe. The thick blueberry muffin batter is loaded with fresh blueberries and baked at a high temperature to help create those signature bakery-style blueberry muffins. A sprinkle of coarse sugar on top of each muffin adds the perfect crunch while a few extra blueberries pressed onto the tops bursts at the top of muffin creating that beautiful bakery display case look.
These homemade blueberry muffins are perfect for a Sunday morning breakfast, weekend brunch, or afternoon coffee break. Try these other blueberry recipes: Brown Butter Blueberry Fritter Cake and Blueberry Coffee Cake.
Browning the unsalted butter adds a rich, nutty flavor that makes these bakery style blueberry muffins stand out from traditional muffin recipes.
Two full cups of fresh blueberries ensure every muffin is filled with juicy berries. Tossing the blueberries with flour helps prevent them from sinking to the bottom of the muffins.
Yogurt helps create a moist crumb while keeping the muffins soft for days.
A generous tablespoon of vanilla extract enhances the sweet flavor of the blueberries and complements the brown butter beautifully.
A sprinkle of turbinado sugar on top creates the signature crunchy bakery-style finish and helps the muffin tops turn golden brown. If you don't have turbinado use cane or any other coarse sugar. If all you have is use granulated sugar you can use that to top the muffins, but it won't be crunchy. It'll have a nice delicate crackly crust.
Add the butter to a small saucepan over medium heat. Cook, stirring frequently, until the butter foams and golden brown bits form on the bottom of the pan. The butter should began to boil rapidly, smell nutty and fragrant. Once the rapid bubbling stops and it gets quiet the butter should be a nice amber color. Remove the butter from heat and pour into a large mixing bowl and allow it to cool for 10 to 15 minutes.
To the cooled brown butter, add the granulated sugar and whisk until combined. Whisk in the eggs and vanilla extract until smooth. Add the, milk, and yogurt and whisk until fully incorporated.
In a medium bowl, whisk together flour, baking powder, and salt
Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently mix until only a few streaks of flour remain. The batter will be thick. Do not overmix!
In a small bowl, toss the blueberries with 2 teaspoons flour. Add the blueberries into the batter until evenly distributed. Cover the mixing bowl and allow the batter to rest for at least 30 minutes up to 2 hours in the fridge.
Preheat oven to 425°F (218°C). Divide the batter evenly among the 6 muffin cups. The muffin liners should be very full, leaving about 1/4 inch from the top. Lightly press a few extra blueberries onto the tops of each muffin to showcase the blueberries. Sprinkle each muffin generously with coarse sugar of choice.
Bake at 425°F (218°C) for 8 minutes. Without opening the oven door, reduce the oven temperature to 350°F (177°C) and continue baking for 22 to 26minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.
Serve warm or at room temperature. These muffins are best enjoyed the day they are baked but will keep in an airtight container for up to 3 days.
The secret to tall muffin tops is a combination of thick batter, high heat, and properly filling the muffin cups.
Yes. Frozen blueberries can be substituted for fresh blueberries. Add them directly from the freezer and avoid thawing before mixing them into the batter. Even if the berries were previously thawed before putting them back into the freezer. Thawed blueberries release excess moisture and can affect the texture of the muffins. When using frozen blueberries, gently fold them into the batter to prevent them from breaking apart. Some color bleeding is completely normal and will cause purple streaks throughout the muffins. While the interior may have beautiful swirls of purple and blue, the outside of the muffins will still bake up golden brown when using frozen blueberries.
Fill the muffin cups almost completely full and begin baking at a high temperature before reducing the oven temperature. This creates the dramatic rise associated with bakery-style muffins.
Coating the blueberries with a little flour helps suspend them throughout the batter instead of settling at the bottom.
Absolutely! This recipe already produces large bakery style muffins, but it can also be baked in a jumbo muffin pan with minor baking time adjustments.
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
You want a golden color, not burnt, like toasted hazelnut, not coffee ash.
Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.
If you don’t have a kitchen scale:
Too much flour is one of the most common reasons baked recipes can become dry and cakey
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