My Favorite Bakery Style Blueberry Muffins
These soft, buttery blueberry muffins are packed with fresh berries and a hint of lemon for the perfect morning treat.
recipesbynani.comI have spent years tweaking this recipe to get it just right. These muffins are incredibly soft, buttery, and filled with plenty of blueberries. I love adding a little lemon zest and a drop of almond extract to make the flavors pop.
My family and friends absolutely love these for breakfast. They have that wonderful bakery quality with a tender crumb and a golden top. For an extra special touch, do not forget to sprinkle some coarse sugar over the top before baking for a nice crunch.
🧺 Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
- Coarse sparkling sugar for topping
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, mix the melted butter, eggs, milk, vanilla, almond extract, and lemon zest.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- 5
Gently fold the blueberries into the batter.
- 6
Divide the batter evenly among the muffin cups and sprinkle the tops with the coarse sparkling sugar.
- 7
Bake for 18 to 20 minutes, or until the tops are golden and a toothpick comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days. You can also freeze them for a quick breakfast later, just let them thaw on the counter or warm them up in the microwave for a few seconds.
Made this recipe? Let us know how it went.
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