Every once in awhile I like to post a recipe that’s based on a childhood favorite of mine. And when I say favorite, I mean, real deal butter and sugar baked up fresh just like something you’d find out of a bakery.
Many of you know that Ambitious Kitchen strives to inspire you in and out of the kitchen. That means I share mostly nutrient-dense recipes that you can feel good about cooking and baking.
However, it also means that I’m not afraid to challenge you to bake something to feel nostalgic (remember my famous cinnamon rolls), or a treat you want to impress someone with, kick back with a book and a cup of coffee on a Sunday morning or serve at a family brunch and be proud to say you’ve made it from scratch.
That’s where these best blueberry muffins come in. They look and taste like they’re fresh out of a bakery with a gorgeous brown sugar crumb topping, plenty of flavor thanks to a touch of vanilla, browned butter, milk and of course, juicy blueberries. They are truly exceptional, and I hope you get a chance to bake them for someone you love. Or for yourself…cause baking is certainly my favorite form of therapy.
Everything you’ll need to make the best blueberry muffins
This is the real deal, traditional blueberry muffin recipe using good old butter, sugar and regular flour. If you’re looking for a healthier and/or gluten free alternative, check out these! Otherwise, let’s get to this amazing, nostalgic, best ever blueberry muffin recipe. Here’s what you’ll need:
- All purpose flour: the base of these incredible blueberry muffins.
- Brown & white sugar: we’re using both brown sugar and white sugar in this recipe for a wonderful sweetness that isn’t overpowering.
- Butter: for the perfect amount of moisture in these blueberry muffins. And yes, you’re going to brown it.
- Eggs: to help bind these babies together.
- Milk: feel free to use any milk you want (dairy free if desired).
- Vanilla extract & almond extract: using both vanilla and almond extracts gives these blueberry muffins that bakery flavor you know and love.
- Baking powder & salt: so that these muffins bake up correctly.
- Blueberries: for bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
How to make a crumb topping for blueberry muffins
Is there anything better than homemade blueberry muffins with a crumb topping? The delicious streusel texture and flavor are truly what makes these muffins extra special. To make it:
- Mix the dry. In a medium bowl, mix together the flour and brown sugar.
- Stir in the butter. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- Top the muffins. Once you’re done mixing the rest of the blueberry muffin batter you’ll simply add the crumb topping to each muffin before baking.
Don’t forget this secret ingredient
Brown butter! Oh yeah, we’re adding brown butter to these amazing blueberry muffins. It can seem intimidating, but it’s easier than you think! Here’s exactly how to make brown butter:
- Heat that butter. Add ½ cup of your butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process.
- Whisk it good. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Let it cool. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
Tips for making homemade blueberry muffins
- Use room temp ingredients. Be sure your brown butter is cooled before using it and bring your eggs to room temperature so that they do not coagulate with the butter. Simply run your eggs under warm water for a few minutes to bring them to room temp.
- Don’t overmix the batter. Mix the dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and almost rubbery, which we don’t want.
- Use muffin liners & spray. I recommend spraying your muffin liners with a bit of cooking spray to prevent any sticking.
How do you keep blueberries from sinking in muffins?
This is an important (but super simple) part of making these bakery style blueberry muffins. Once you add the blueberries you don’t want them to all pool at the bottom.
To keep them from sinking, you’ll simply toss them in about 2 tablespoons of flour before gently folding them into your blueberry muffin batter. Easy!
Can I use frozen blueberries?
If you use frozen blueberries the batter may seize up a bit due to the temperature, but the muffins should still bake up beautifully. I recommend sticking with fresh blueberries if possible!
Freezer-friendly blueberry muffins
These easy blueberry muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
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If you make these bakery style blueberry muffins be sure to leave a comment and a rating so I know how you liked them! You can also tag me using the hashtag #ambitiouskitchen on Instagram. I appreciate it – xo!
Best Bakery Style Blueberry Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
The best bakery style blueberry muffins you’ll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You’ll never need another blueberry muffin recipe!
- For the topping:
- 1/2 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/3 cup packed brown sugar
- 3 tablespoons butter, melted
- For the wet ingredients:
- ½ cup butter
- 1 cup sugar
- 2 large eggs, at room temperature
- ½ cup milk (any milk should work here)
- 1/2 tablespoon vanilla extract
- ½ teaspoon almond extract
- Dry ingredients:
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- For the mix in:
- 2 cups fresh or frozen blueberries*
- 2 tablespoons all purpose flour
Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrap all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
In a large bowl, whisk together flour, baking powder and salt. Set aside.
In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.
If you use frozen berries, the batter may seize up a bit and seem cold, but don’t worry — they will still bake up beautifully.
To make gluten free: I recommend using my gluten free blueberry muffin recipe. Or you can try subbing a 1:1 GF all purpose flour. Please know I have not tested any subs.
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Servings: 12 muffins
Serving size: 1 muffin
Saturated fat: 6.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats