Laura in the Kitchen shares a joyful, bakery-style blueberry muffin recipe that has become a favorite for home bakers. This recipe captures everything people rave about: a bronzed top, impressive height, a crisp crumb topping, and a moist, tender crumb. Perfect for anyone who loves cooking, easy recipes that deliver bakery results at home.
Why these muffins stand out
These muffins rise tall and hold a beautiful bronzed color thanks to a slightly higher batter fill and a hot oven. Laura recommends coating the berries in a little reserved dry mix before folding them in so they don't sink to the bottom—one small trick that makes a big difference. The crumb topping adds texture and that classic bakery look, while buttermilk keeps the interior soft and moist.
Ingredients overview
Laura keeps the ingredient list approachable so these remain true to cooking, easy recipes. The main components are:
- Wet: eggs, granulated sugar, neutral oil (extra-light olive oil, vegetable oil, avocado oil, or melted butter), buttermilk, vanilla (powder or extract)
- Dry: all-purpose flour, baking powder, salt (plus a small amount reserved to toss with the blueberries)
- Fruit: fresh blueberries
- Crumb topping: all-purpose flour, brown sugar, cinnamon, cold butter
Step-by-step method
- Crack the eggs into a large bowl and add the granulated sugar. Whisk until the mixture is pale and frothy—about a couple of minutes.
- Stir in the neutral oil (or melted butter) until combined.
- Mix the dry ingredients in separately, reserving a small spoonful to toss with the blueberries. Add the rest of the dry mix to the wet ingredients along with buttermilk and vanilla. Whisk gently to combine.
- Toss the blueberries in the reserved dry mix so they get a light coating—this helps prevent them from sinking in the batter. Fold the berries into the batter with a spatula.
- Divide the batter into a muffin tin. For bakery-style large muffins, use a large ice cream scoop and fill each cup to the very top to yield about 12 jumbo muffins. For standard muffins, make 18 and fill each two-thirds full.
Make the crumb topping
The crumb topping is simple and quick: combine all-purpose flour, brown sugar, and a touch of cinnamon. Add cold butter and use your fingers or a pastry cutter to work the butter into the dry mixture until it forms coarse crumbs. Sprinkle generously over each muffin cup before baking.
Baking and timing
Preheat the oven to 400°F (205°C). Bake the large, fully filled muffins for about 25 minutes. If using standard-sized muffins filled two-thirds full, bake for 20–22 minutes. Allow the muffins to cool for just a few minutes before serving so the crumb topping sets and the interior finishes steaming.
Quick tips and variations
- Swap the oil: melted butter adds flavor; neutral oils keep the texture light.
- Vanilla: vanilla powder or extract both work—use what’s on hand.
- Berry mix-ins: try half blueberries and half raspberries for a seasonal twist.
- Make-ahead: batter can be prepared and refrigerated briefly, but bake within 24 hours for best rise.
Storage and serving
Muffins are best the day they are baked, but they keep well in an airtight container at room temperature for 2–3 days. For longer storage, freeze wrapped muffins for up to 3 months and thaw at room temperature. Serve slightly warm for the best texture and flavor.
"They are bronzed. They're tall. They've got a crumb topping. They're moist. They are divine."
Try it and enjoy
Anyone who loves cooking, easy recipes will appreciate how approachable this blueberry muffin method is. Laura's friendly, dependable technique delivers bakery-style results in a home kitchen—tall, bronzed, and utterly delicious. The full recipe and exact measurements are available on Laura in the Kitchen's recipe page for those who want to bake along precisely.
This article was created from the video The BEST Blueberry Muffins - Bakery Style with the help of AI.
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