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4.48 from 17 votes

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are decadently moist and perfectly browned. Discover the secret to these professional worthy baked breakfast treats with the perfect muffin dome!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 330kcal


  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1 1/4 cups sugar granulated
  • 2 tsp vanilla extract
  • 1/4 cup butter unsalted, melted
  • 1/4 cup vegetable oil
  • 1 cup evaporated milk
  • 2 tbsp lemon juice
  • 1 tbsp all-purpose flour for blueberries
  • 2 cups blueberries fresh


  • Prepare the oven and muffin pan: Preheat your oven to 450 F degrees. Grease a muffin pan with butter or spray with cooking spray including the top of the pan.
  • Combine dry ingredients: Whisk together the flour, baking powder and salt in a large bowl.
  • Mix wet ingredients: To the bowl of your mixer add the eggs, sugar, vanilla extract, butter, oil and whisk on high speed using the whisk attachment until well incorporated. Reduce the speed on your mixer and add the evaporated milk and lemon juice then whisk until well incorporated.
  • Combine wet and dry: When the wet ingredients are well incorporated add the flour mixture and mix for just a few seconds until all the flour is incorporated in the wet ingredients. Be careful not to over mix!
  • Add bluberries: Sprinkle a tablespoon of flour over the blueberries and gently fold them into the batter. This will prevent the blueberries from sinking to the bottom of the muffins.
  • Transfer batter to muffin pan: Spoon the batter carefully into your muffins cups and fill them all the way to the top. Add a few more blueberries over the top of the muffins, then sprinkle with a bit of turbinado sugar if preferred.
  • Bake: Reduce the oven heat to 350 F degrees. Transfer the muffin pan to the ove and bake for 20 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and serve: Cool in the pan for 10 minutes then remove and serve.


Storage: Transfer your muffins to a resealable bag and store in your pantry or on the counter top for 3 – 4 days, no need to refrigerate! This recipe freezes well too, just place them in resealable freezer bag and press the air out. They will keep fresh for up to 3 months, just allow to thaw on the counter when ready to eat!


Serving: 1muffin | Calories: 330kcal | Carbohydrates: 52g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 120mg | Potassium: 231mg | Fiber: 1g | Sugar: 26g | Vitamin A: 235IU | Vitamin C: 3.8mg | Calcium: 112mg | Iron: 1.8mg