Bakery Style Buttermilk Blueberry Muffins

by Beat Bake Eat

Perfect homemade bakery style blueberry muffins made with buttermilk. They’re sweet and delicious; great for breakfast or brunch.

No mixer, big, high domed, buttermilk blueberry muffins made from scratch. | Beat Bake Eat

Café Style Blueberry Muffins

These muffins are significantly larger than your average sized muffin. They have big, crisp, high domed, tall tops; this is what makes them bakery style.

They’re soft, fluffy, flavorful, and moist; just like store bought but better!

The great thing about this particular buttermilk blueberry muffin recipe is that it can be made from scratch without a mixer! That’s how easy it is. Oh, and you only need to dirty one bowl. So don’t be intimidated. It’s quite simple.




No mixer, big, high domed, buttermilk blueberry muffins made from scratch. | Beat Bake Eat

How do you make big bakery style muffins? First, there needs to be enough leavening ingredients in the batter to make the muffins rise high. Secondly, there needs to be enough batter to fill the muffin cups to the very top. And lastly, the muffins need to be baked at a higher than average temperature so that the batter will quickly expand, creating huge domes. All of these things combined result in those big muffin tops that we all love.

How do you make muffins crispy on top? White sugar and a higher than average oven temperature (375°F and up). In my experience, muffins made with granulated sugar are much more likely to have crispy tops than those made with brown sugar. So having it in the batter, sprinkling it on top of the unbaked muffins, and baking them in a hotter than average oven will yield crispy tops. Also, I find that baking powder contributes to this as well!




Big bakery style buttermilk blueberry muffins with crisp tops, soft and fluffy on the inside, perfectly sweetened, and moist. | Beat Bake Eat

Blueberry muffins with Oil and Buttermilk

The oil makes these muffins moist and slightly tender. The eggs provide moisture too, along with richness, just like the buttermilk. Because of this, this recipe has no butter.

I chose to use both granulated and light brown sugar. Like I mentioned above the white sugar helps to produce crisp tops and the brown sugar adds flavor, moisture, and color.

The salt is for flavor so please do not reduce it! And the same goes for the vanilla as well.

Why use Buttermilk? What does Buttermilk do for Muffins?

Buttermilk is an acidic ingredient that tenderizes baked goods giving them a lighter and softer texture and it provides a pleasant subtle tangy taste without adding the same amount of fat as regular milk or cream.

Can I replace buttermilk with milk? Buttermilk is fermented milk that is thick, acidic, and lower in fat than regular milk. They are not the same at all so I do not recommend substituting it with regular milk. It will not yield the same result.




Big bakery style buttermilk blueberry muffins with crisp tops, soft and fluffy on the inside, perfectly sweetened, and moist. | Beat Bake Eat

Using Frozen Blueberries for Muffins

There is no need to thaw frozen blueberries before adding them to the batter. Thawed berries tend to bleed their color turning muffins blue-green.

However, you can toss them in a tablespoon of flour to soak up moisture and to lower the chances of bleeding even more. Also, keep in mind that if you use frozen blueberries you may need to bake the muffins for a couple of minutes longer because of the extra water content.

Reminder: gently fold them into the batter!




Homemade Café Style Blueberry Muffins made with buttermilk and oil.  Easy, one bowl, no mixer required.  | Beat Bake Eat

How to store Blueberry Muffins

Line an airtight container (or multiple containers depending on the size) with enough paper towels to fully cover the bottom, place the muffins on top in a single layer, then cover tightly with the lid. You can do this with a zip-top bag.

After the muffins have fully cooled you do not need to store them right away because they sweat when covered. Since there is no way to prevent them from sweating, I highly recommend leaving them out as long as possible before storing. And don’t worry, it is completely okay to leave them out in the open as they take a long time to dry out!

I’ve personally left these muffins out for over 5 hours without any issues.

Can blueberry muffins be left out overnight? How long do they last? You can leave stored muffins out overnight, or for up to 2 days maximum. Because they sweat so much they spoil very quickly at room temperature. However, they’ll last for 4 – 5 days in the fridge.

Can blueberry muffins be frozen? To freeze, wrap each individual muffin in plastic wrap (to prevent them from sticking to each other) then place them in an airtight container or zip-top bag with as much air removed as possible. If stored correctly, they should last for 1 month at best quality.




What do you eat with Blueberry Muffins?

Here are a few things that go very well with blueberry muffins:

  1. A cup of tea or coffee.
  2. Fruit.
  3. Yogurt.
  4. A smoothie.
  5. Pudding or custard.
  6. A glass of milk.

Homemade Café Style Blueberry Muffins made with buttermilk and oil.  Easy, one bowl, no mixer required.  | Beat Bake Eat

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No mixer, big, high domed, buttermilk blueberry muffins made from scratch. | Beat Bake Eat

Bakery Style Buttermilk Blueberry Muffins

Crystal | Beat Bake Eat
Perfect homemade bakery style blueberry muffins made with buttermilk. They’re sweet and delicious; great for breakfast or brunch.
No ratings yet
Prep Time 15 mins
Cook Time 24 mins
Cool Time 10 mins
Total Time 49 mins
Servings 12
Calories 204 kcal

Ingredients
  

  • 3/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 3 eggs
  • 1 cup buttermilk (I used 1%)
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups blueberries + more for the tops, fresh or frozen (do not thaw)
  • Coarse sugar or granulated sugar, for sprinkling

Instructions
 

  • Preheat the oven to 400°F.
  • Line the muffin pan with paper liners and spray lightly with nonstick cooking spray. Set aside.
  • In a large bowl combine both sugars, baking powder, baking soda, and salt.
  • Beat in the oil and eggs.
  • Stir in the buttermilk and vanilla extract.
  • Add the flour and mix until fully incorporated. Do not overmix.
  • Using a spoon or rubber spatula, gently fold in the blueberries. Don’t overdo it!
  • Scoop the batter into the muffin pan filling the cups to the very top.
  • Slightly press 1 – 3 blueberries into the top of each muffin in the spots that are bare.
  • Sprinkle each muffin with coarse or granulated sugar (I like to use turbinado sugar).
  • Bake for 23 – 24 minutes until the tops are high and domed, and a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
  • Cool in pan 5 minutes then transfer to a wire rack.
  • Cool for at least 5 more minutes before serving.

Notes

• If using frozen blueberries you may need to bake your muffins for about 2 minutes longer.
• The longer you bake the muffins, the crisper the tops will get. But keep in mind that the baking temperature is at 400°F so 1 or 2 extra minutes is more than enough!


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Nutrition

Calories: 204kcal
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