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A close-up of one perfect Blueberry Muffins Like a Bakery, featuring a golden crumb topping and fresh blueberries.

Blueberry Muffins Like a Bakery (Comfort)

This recipe creates traditional blueberry muffins using butter, sugar, and flour for a sweet, nostalgic flavor that rivals bakery-quality treats. The recipe includes instructions for a delicious crumb topping and uses brown butter for added richness.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crumb Topping
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 4 tablespoons butter melted
For the Muffins
  • 1 3/4 cups all purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter browned
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups blueberries fresh or frozen

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Fork

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. To make the crumb topping: In a medium bowl, whisk together the 1/2 cup all-purpose flour and 1/4 cup brown sugar. Add the 4 tablespoons of melted butter and stir with a fork until crumbles form. Use your fingers to create pea-sized clumps. Cover and refrigerate until needed.
  3. To make the muffin batter: In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 3/4 cup white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  4. In a separate bowl, whisk together the 1/2 cup browned butter, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the 1 1/2 cups of blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the chilled crumb topping generously over the batter in each muffin cup.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

For a bakery-style muffin, ensure you do not overmix the batter. Overmixing can lead to tough muffins. Browning the butter adds a nutty depth of flavor that enhances the overall taste. Feel free to use fresh or frozen blueberries; if using frozen, do not thaw them before adding to the batter to prevent color bleeding.

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