Bakery Style Blueberry Muffins

I’ve always been obsessed with those giant, golden-topped blueberry muffins you see behind café windows. Soft but tall, packed with berries, sparkling on top with crumble… they have that cozy bakery charm that makes you want to take a bite immediately.

So I set out to create my own version — and after testing multiple batches, this became my perfected blueberry muffin recipe. It has 4 things that make it special:

• Buttermilk for moisture and that subtle tang
• Fresh blueberries folded into the batter
• A swirl of homemade blueberry sauce inside each muffin
• A buttery crumble topping for that classic bakery-style finish

They’re tall, fluffy, fruity, and honestly taste like something you’d buy from a coffee shop — only better, because they’re homemade with love.

These muffins are moist, rich, and full of blueberry flavor in every bite. The inside is soft and tender, with pockets of berry sauce that almost taste like jam. The crumble bakes into a crispy, sweet layer on top that makes them look (and taste) like real bakery muffins.

This recipe is everything I wanted in a café-style blueberry muffin — rustic, full of texture, sweet but not too sweet, and loaded with real blueberries. If you love a classic bakery treat but want that homemade touch, you’re going to fall in love with these.

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5 from 1 vote

Bakery Style Blueberry Muffins

Course Snack

Cuisine American

Keyword bakry style muffins, blueberry muffins, muffins

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Servings 12 Muffins

Ingredients

Blueberry compote

• 200 g blueberries
• 40 g white sugar
• juice of 1/2 lemon
• 1/2 tsp corn flour

Muffin batter

• 100 g white sugar
• 100 g brown sugar
• 330 g plain flour
• 10 g baking powder
• 140 g milk
• 100 g oil vegetable or sunflower
• 3 eggs
• 20 g butter melted and cooled
• 200 g fresh blueberries
• juice of 1/2 lemon

Crumble

• 50 g white sugar
• 50 g butter cold form the fridge
• 80 g self-raising flour

Instructions

• Add all ingredients for the blueberry compote into a pot and let slowly come to a boil. Simmer for few minutes until the blueberries release juice, you can mash some of them and leave some whole. Set aside and let cool down.
• Pre-heat the oven to 175ºC/347ºF and line up 12 hole muffin tin with muffin cases. Add all ingredients for the crumble into a bowl and use your fingers to press the butter into the sugar and flour, until you get breadcrumbs texture and set aside.
• Measure your milk, squeeze in lemon juice and se aside. In larger bowl mixing bowl, rub sugar with lemon zest with you fingers, until the oil from the zest soaks into the sugar and add the rest of dry ingredients. Mix together all of the wet ingredients (including the milk with lemon juice) and pour into the dry ingredients and whisk until combined. Fold in blueberries slowly and make sure you don't overtax the batter.
• Fill your muffin tray with blueberry batter, top it with the compote and crumble. Bake for 20-25 mins.