Fluffy, golden, and bursting with juicy berries, these Bakery-Style Blueberry Muffins are everything you love about your favorite coffee shop treat, made right at home. The secret? A swirl of homemade blueberry syrup and a buttery crumble topping that bakes up crisp and sweet on top.
These muffins rise tall with soft, tender centers, fragrant vanilla, and plenty of blueberry goodness in every bite. Perfect for lazy weekends, brunch spreads, or a sweet midweek pick-me-up.
Muffin Ingredients
- 2 cups + 1 tbsp all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1¼ cups granulated sugar
- 8 tbsp (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 2 tsp vanilla bean paste or powder
- ½ cup milk
- 1½ cups fresh blueberries
Blueberry Syrup
- 1¼ cups fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Crumble Topping
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon (optional but recommended)
- 6 tbsp cold unsalted butter, cubed
How to Make Bakery-Style Blueberry Muffins
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C). Line a muffin tin with tulip liners or grease lightly.
Step 2: Make the Blueberry Syrup
In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries burst and the mixture thickens. Remove from heat and let cool.
Step 3: Prepare the Crumble Topping
In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until coarse crumbs form. Chill the topping in the fridge while you make the batter.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt.
Step 5: Mix the Wet Ingredients
In another bowl, whisk together sugar, melted butter, eggs, vanilla bean paste, and milk until smooth.
Step 6: Combine
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — the batter should be thick and slightly lumpy. Fold in fresh blueberries.
Step 7: Fill the Muffin Cups
Scoop the batter evenly into muffin liners, filling each about ¾ full. For even moisture, fill 1–2 empty muffin wells halfway with water before baking.
Step 8: Add Syrup and Crumble
Spoon 1–2 tablespoons of blueberry syrup on top of each muffin and lightly swirl with a toothpick. Sprinkle generously with crumble topping.
Step 9: Bake
Bake at 425°F for 15 minutes, then reduce the temperature to 325°F and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Cool and Serve
Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature — extra blueberry syrup drizzled on top is highly recommended.
Bakery Style Blueberry Muffins
Ingredients
Method
- Set oven to 425°F (218°C). Line a muffin tin with tulip paper liners.
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat for about 5–7 minutes, stirring occasionally, until berries burst and the mixture thickens.
- Remove from heat and cool.
- Make the Crumble Topping
- In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon.
- Add the cold butter cubes, and using a pastry cutter or your fingers, cut the butter into the mixture until coarse crumbs form.
- Refrigerate while you prepare the muffin batter.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk together sugar, melted butter, eggs, vanilla bean paste, and milk until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix — batter should be thick and slightly lumpy.
- Gently fold in fresh blueberries.
- Scoop batter evenly into muffin liners, filling about ¾ full. Leave 1–2 muffin wells empty and fill halfway with water to keep the muffins moist while baking.
- Spoon 1–2 tablespoons of blueberry syrup onto the top of each muffin and lightly swirl it in.
- Generously sprinkle each muffin with the crumble topping.
- Bake at 425°F for 15 minutes.
- Reduce heat to 325°F and continue baking for another 10 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with extra blueberry syrup drizzled on top if desired.