Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are the perfect way to start the day. Lots of blueberries, a swirl of blueberry jam and a sprinkle of sugar for something super delicious. There are a few tips below to get these just right, but the recipe is such a great entry to baking, as it keeps everything as simple as possible.

You only need one big bowl, a few ingredients, lots of liquid and a few hints for how to make the ultimate muffins. If you want to prevent dry muffins, the amount of liquids needs to be fairly high which is where the yoghurt, butter and egg all come in. This recipe creates a smaller batch of 6 muffins, so feel free to double up (they freeze well and make a great ‘make-ahead’ breakfast option).

I think there’s something so beautiful about freshly baked muffins. There is some sense of nostalgia, the most wonderful smell and so much ease to create such a great little thing. These will take less than 30 minutes of your time, baking included. This means you can fit making these into a busy schedule and end up with breakfasts for a few days at least!

How to Prevent Dry Muffins

• Don’t Overmix the Batter: Overmixing can cause muffins to be dense and dry. Mix the ingredients just until combined to avoid developing too much gluten.
• Use Buttermilk or Yogurt: These ingredients add moisture and create a tender crumb due to their acidity, which also helps activate the leavening agents.
• Add Fats: Ingredients like butter, oil, or sour cream keep muffins moist. Oil, in particular, makes muffins stay moist longer than butter.
• Use Brown Sugar: Brown sugar has more moisture than white sugar and helps retain moisture in the muffins.
• Include Fruits or Vegetables: Ingredients like applesauce, mashed bananas, or grated zucchini add natural moisture while also boosting flavor.
• Avoid Overbaking: Overbaking muffins can dry them out. Keep an eye on them and check for doneness with a toothpick (it should come out with a few moist crumbs).
• Cool in the Pan: Let muffins cool for about 5-10 minutes in the pan before transferring them to a wire rack. This allows them to set and retain moisture.
• Cover Muffins While Cooling: To prevent muffins from drying out, loosely cover them with a clean kitchen towel as they cool.
• Store in an Airtight Container: Store muffins in an airtight container or tightly wrap them in plastic wrap to retain moisture.
• Freeze for Longer Storage: If you want to keep muffins moist for an extended period, freeze them. Wrap them tightly in plastic wrap or foil, and reheat when needed.

A Brief History Of Blueberry Muffins

• Early Beginnings (1800s): The origins of blueberry muffins trace back to early American settlers, who would have used wild blueberries, a native North American fruit, in a variety of baked goods.
• Use of Blueberries: Blueberries were prized by Indigenous peoples, who used them for medicinal purposes and as a food source. The fruit became popular in European settlements in North America, especially in the northeast, where blueberries grew abundantly.
• The Rise of Muffins (19th Century): Muffins themselves have a long history, originating in England as small, flat breads before being transformed in America into the light, cake-like versions we recognize today. By the mid-1800s, muffins started to take on their modern form in the U.S.
• First Recipes (Early 20th Century): The earliest printed recipes for blueberry muffins appear in American cookbooks in the early 20th century, with ingredients such as flour, sugar, eggs, and blueberries being used together to make a moist, cake-like muffin.
• Muffin Trend (1940s-1950s): As baking powder and other leavening agents became widely available, muffins gained popularity as an easy, quick bread for breakfast or snacks. Blueberry muffins, in particular, became a beloved variation.
• Mass Production (1960s-1970s): The popularity of blueberry muffins grew with the expansion of convenience foods. Blueberry muffins, along with other fruit-filled varieties, were marketed as an “all-American” treat, especially in bakeries and chain restaurants.
• Blueberry Cultivation (20th Century): Commercial cultivation of blueberries in the U.S. began in the early 20th century, particularly in states like Michigan, Maine, and New Jersey. This made blueberries more accessible and affordable, boosting their use in home baking.
• Modern Popularity: Blueberry muffins became a staple in cafes, bakeries, and supermarkets throughout the late 20th and early 21st centuries. Variations such as low-fat, gluten-free, and vegan blueberry muffins have appeared in response to dietary trends.
• Cultural Icon: Today, blueberry muffins are a symbol of classic American breakfast culture and have evolved into a favorite for brunch menus, family gatherings, and as a portable snack.

Ingredients Required for these Bakery Style Blueberry Muffins

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Use a standard muffin tin with any muffin liners that you like. Make sure the muffins have cooled before attempting to remove from the liners or you might find they stick to the liner. 

• Granulated Sugar
• Baking Powder
• All Purpose (Plain) Flour
• Large Free Range Eggs
• Unsalted Butter
• Natural Yogurt
• Blueberries (Fresh or Frozen)
• Blueberry Jam/Preserve
• Whole Milk

Tips for the best Bakery Style Blueberry Muffins

• Moisture: These contain milk, egg, yoghurt and melted butter for moisture. This prevents them from being too dry.
• Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined. 
• Fruit: Fresh or frozen work well, so use whichever you prefer.
• Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden. 

The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! For more muffin recipes try these Strawberry and White Chocolate Muffins. For videos and recipe inspiration, check my Instagram. Finally, if you enjoy this recipe don’t forget to leave a review and star rating.

Make Ahead and Storage

These Easy Cinnamon Donut Muffins can be made ahead of time then frozen if you want to save them for a later date. Make sure to wrap really well with cling film/Saran wrap before placing in an airtight container. To defrost, thaw in the refrigerator before serving. I find a short microwave blast of about 10-20 seconds just before eating really helps them feel moist and delicious again. 

Once made, store in an airtight container in a cool place like the cupboard or pantry for 3-5 days.