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Close-up of a perfect Blueberry Muffin Like a Bakery with a thick, golden crumb topping and juicy blueberries.

Blueberry Muffins Like a Bakery (Comfort)

This recipe creates traditional blueberry muffins using butter, sugar, and flour for a nostalgic, bakery-quality taste. It includes instructions for an optional crumb topping and the secret ingredient: brown butter.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crumb Topping
  • 1/2 cup all purpose flour
  • 1/4 cup brown sugar
  • 4 tablespoons butter melted
For the Muffins
  • 1 3/4 cups all purpose flour
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter melted and browned
  • 2 large eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups blueberries fresh or frozen

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Fork

Method
 

  1. Make the crumb topping: In a medium bowl, mix together the flour and brown sugar. Add the melted butter and stir with a fork until crumbles form. Use your hands to create pea-sized clumps. Cover and refrigerate.
  2. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  3. Make the muffin batter: In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the browned butter, eggs, milk, vanilla extract, and almond extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the chilled crumb topping over each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best bakery-style texture, ensure you use both white and brown sugar. Browning the butter adds a rich, nutty flavor that elevates these muffins. Feel free to use fresh or frozen blueberries; if using frozen, do not thaw them before adding to the batter to prevent the batter from turning blue.

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