These are the BEST bakery-style blueberry muffins ever! That's a big claim, I know. But they're super fluffy and buttery, just like the muffins from your favorite bakery! You can easily make them both gluten-free and dairy-free with some substitutions.
Bakery Style Blueberry Muffins
For me, what makes the best blueberry muffins is a fluffy and buttery muffin base, with a beautifully domed and crunchy muffin top! And these are just that. Tender, fluffy, and moist on the inside with juicy blueberries evenly distributed throughout the muffins, with muffin tops that have a crisp sugary surface.
They're really hard to beat!
Growing up, I didn't find many delicious muffins at the bakery. They were always beautiful but dry and crumbly in my mouth. My favorite muffins as a kid were ones my mom made using Betty Crocker's blueberry muffin mix.
My homemade bakery style blueberry muffins are now my favorite blueberry muffins. Ever. EVER!
How do I make them gluten-free and dairy-free?
I developed this bakery style blueberry muffin recipe before I started eating a gluten-free and dairy-free diet, but it's equally delicious when adapted to make it gluten-free and dairy-free.
Simply replace the all-purpose flour and cake flour with a gluten-free all-purpose flour blend. I often use Bob's Red Mill's Gluten-Free 1-to-1 Baking Flour. I find it to be a pretty good alternative that many people around the world have access to.
For dairy-free substitutions, switch the butter for vegan butter. Make sure to use the stick or block kind, as they tend to be closer to real butter compared to the kind that comes in a tub. For the sour cream, use your favorite vegan sour cream, unsweetened vegan yogurt, or coconut milk from a can with a tablespoon of lemon juice or apple cider vinegar!
Tips for the best blueberry muffins
A good blueberry muffin is fluffy. But the BEST blueberry muffins need to have a variety of textures, a rich buttery flavor, and juicy blueberries that are evenly distributed in the batter. Here are my tips to get all of those requirements into one muffin!
- Use a combination of all-purpose flour and cake flour. Cake flour is a wheat flour that has a lower gluten content than all-purpose flour. The combination of the two will give you a muffin with good structure, with a fluffy and tender crumb.
- Use sour cream. Or Greek yogurt. Many muffin recipes will call for milk, but what you want is sour cream or Greek yogurt. These will give your muffins a nice tangy flavor, while adding richness and helping to add fluff by reacting to the baking soda.
- Use a combination of baking soda and baking powder. Because we're using sour cream or Greek yogurt, an acidic ingredient, we need baking soda, a base, to create bubbles and help the muffins rise. The baking powder will also add height and fluffiness to the muffins!
- Coat the blueberries with flour. In order to make sure the blueberries don't all sink to the bottom of the muffins, you need to coat them in a little bit of flour before adding them to the batter. If you're using frozen blueberries, rinse them with some water, pat dry with a paper towel, and then coat them with flour to avoid the color bleeding through the batter.
- Don't overmix the batter. This is the key to almost all baked goods that use wheat flour. If you want tender, fluffy muffins, only mix the batter until it's just combined.
Can I use frozen blueberries?
Yes! You can definitely use frozen blueberries instead of fresh blueberries. There's no need to defrost them first, but make sure to rinse them, pat them dry with paper towels, and coat them with flour before adding them to the batter. Because frozen blueberries are going into the oven cold, it may cause the muffins to require a few extra minutes to finish baking in the oven.
How to store these blueberry muffins
As with most baked goods, these muffins are truly at their best the day you bake them. That said, if you have any muffins that need to be stored, place them in an airtight container somewhere dry and cool. If you don't plan on eating them within 4 days, I suggest storing them in the freezer.
If you're storing them in the freezer, wrap each muffin with some plastic wrap or aluminum foil, and place them in a Ziploc bag, and keep it in the freezer.
More delicious muffin recipes to try!
- Gluten-free zucchini muffins
- Pumpkin morning glory muffins
- Spiced cranberry muffins
- Apple streusel muffins
- Kinako muffins
- 2¼ cups / 281g all-purpose flour *See notes for gluten-free options
- ¼ cup / 30g cake flour *See notes for gluten-free options
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon lemon zest
- ¾ cup / 170g unsalted butter, softened *See notes for dairy-free options
- 1 cup / 200g granulated sugar
- 2 large eggs
- 1 cup / 240ml sour cream or Greek yogurt *See notes for dairy-free options
- 1 teaspoon vanilla extract
- 2 cups / 480ml blueberries
- ¼ cup / 62.5g demerara sugar
- Preheat the oven to 410°F/210°C and line a muffin pan with paper liners.
- In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, lemon zest, and set aside.
- In a large bowl, cream together the unsalted butter and sugar. Add the eggs one at a time, and then the sour cream and vanilla extract. Stir until combined.
- In a small bowl, toss the blueberries in a couple spoonfuls of the dry mixture. Set aside.
- Add the dry ingredients into the wet ingredients and stir until almost completely combined. Add the blueberries and fold the batter until the blueberries are spread evenly throughout the batter.
- Divide the batter evenly among the 12 muffin wells and sprinkle a teaspoon of demerara sugar on each muffin.
- Bake at 410°F/210°C for 5 minutes, then turn down the temperature to 374°F/190°C and bake for an additional 15 minutes.
- Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.