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Bakery Style Blueberry Muffins

Bakeries alway have the best muffin. They're about the size of a babies face, crunchy muffin top, studded with tons of blueberries, a little bit denser than a cupcake but still light and soft on the inside. For me, making the perfect bakery muffin at home has always been one of the recipes I wanted to nail down and I got it!

Other than the typical things like don't over mix your batter, lumpy batter is better than a smooth batter, and dry spots are okay. There are two other things that I felt made a difference in my muffins. The first one is to overfill your muffin tray and when I say over fill I mean OVERFILL. I filled my muffins all the way to the top and place them onto a sheet tray just for precaution. Both times the batter was thick enough and did not spill over so the sheet pan wasn't necessary but you never know.

The next thing I like to do that I think helps is that for the last 5 minutes of baking the muffins I toast them! When you toast them you get heat on the bottom as well as the top. So to really crisp up my muffin tops I toast them for just a couple of minutes. Once they cool down a bit they really harden up to give you a crunchy exterior. These muffins are by far the best muffins I have ever made and I hope you like them as much as I do.

Bakery Style Blueberry Muffins

Makes 6 big muffins


  • 1 1/2 cups of all purpose flour

  • 1/2 cup of sugar

  • 2 tablespoons of brown sugar

  • 1 tablespoon of baking powder

  • 1 teaspoon of salt

  • 1/3 cup of nuetral oil

  • 1/3 cup of milk/oat milk, you may need more please see instructions

  • 1 egg

  • splash of vanilla extract

  • 3/4 cup of blueberries, I like using extra large blueberries

  • Sprinkle of cinnamon, optional

  • Sprinkle of oats, optional


  1. Preheat your oven to 400 degrees Fahrenheit & line a 6 cup muffin tin with a couple of liners.

  2. In a bowl combine 1 1/2 cups of all purpose flour, 1/2 cup of sugar, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, & 1 teaspoon of salt . Mix well & set aside

  3. In a measuring cup combine 1/3 cup of oil, 1/3 cup of oat milk, 1 egg, and a splash of vanilla extract. Whisk to combine and add more milk to bring it up to the 1 cup line on the measuring cup. *See note below*

  4. Pour the wet ingredients into the dry and whisk just to combine. Do not overmix. Divide the batter evenly into the 6 cup muffin tin. Each muffins should be filled almost all the way to the top. Sprinkle on a bit of cinnamon and crushed oats.

  5. Bake for 20 to 22 minutes or until they have a huge muffin top and look golden brown.

Note: This is totally optional but I always do it out of habit and out of an unsteady hand lol. I like to add 1 tablespoon more of milk after you've reach the 1 cup measuring line. You want to go a little bit passed the 1 cup line and by adding in 1 tablespoon more milk you hit the sweet spot.

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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