Cakes, Breads, Muffins & Scones/ Recipes

The Best Bakery Style Blueberry Muffins Ever

The Best Bakery Style Blueberry Muffins Ever

The Best Bakery Style Blueberry Muffins Ever from @kitchenmagpie

I don’t actually like calling things “THE BEST”. Those words are saved for sacred occasions, like my Best Buttercream Icing Ever recipe. That is, according to me and the hundreds of commenters on that post, the verified-by-real-people, truly best icing ever. I don’t like how the word “best” gets tossed around casually and after 6 years of developing recipes, I can count on one or two hands the number of times I have used that phase. The best is reserved for the cream of the crop.

But my friends, so are these blueberry muffins. And so I use the phrase here, albeit carefully….to announce that these too, have reached the hallowed level of “THE BEST.”

I discovered the secrets to amazing bakery style blueberry muffins, y’all.

The Best Bakery Style Blueberry Muffins Ever from @kitchenmagpie

It’s almond extract and a little bit of cornstarch in the flour mixture.  Of course you must add the finishing sugar on top, but we all knew that. Some of you may already know about the almond extract and cornstarch, but hey, I’m a slow learner. Almond extract makes blueberry muffins sing.

Oh, hello blueberry muffin that tastes like a cupcake, how are you?

Just look at that delicious crumb inside! That comes from using butter AND oil, another trick here. You get the butter flavour yet the cakey crumb from using vegetable oil.

The Best Bakery Style Blueberry Muffins Ever from @kitchenmagpie

While you should use a sanding/finishing sugar on top, I didn’t have any. Yup. That’s Magpie for you. I just used whatever was in my cupboard, which was normal white sugar. While it doesn’t have the visual appeal or the large crunch factor, it added just that little bit of needed sweetness to the muffin top.

 The Best Bakery Style Blueberry Muffins Ever

So, let’s sum up the secrets to bakery style blueberry muffins.

  1. Cornstarch. Gives it that cakey texture that we love.
  2. Almond extract. Gives it that unique flavour that should be cherry, but our mind tricks us into thinking blueberry.
  3. Butter AND Oil.  Butter based muffins are just not the same texture, you need oil to attain that. This way you get the best of both worlds!
  4. Finishing Sugar.  It goes without saying that bakery style blueberry muffins almost always have raw sugar on top.

These can be made in pretty muffin liners, but I always prefer a muffin that has a slightly crunchy bottom, as well as the muffin top, and you attain that golden brown crisp all around by spraying the muffin tins with cooking spray and forgoing the muffin liners.

Happy baking everyone! This is a keeper!

Love,

Karlynn

 

 

The Best Bakery Style Blueberry Muffins Ever from @kitchenmagpie

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The Best Blueberry Muffins Ever


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 24
  • Category: muffins

Description

The best blueberry muffins ever, thanks to a couple of secret ingredients!

Ingredients

  • 2 cups flour
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter softened
  • 1/2 cup vegetable oil
  • 1 cup of white sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 cup whole milk
  • 2 cups of fresh blueberries

Optional: finishing sugar to top raw sugar


Instructions

  1. Pre-heat the oven to 375 degrees F.
  2. Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
  3. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
  4. In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
  5. Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
  6. Beat in the vanilla and almond extract.
  7. Gradually add the flour mixture and milk,  alternating between the two, mixing on low speed the entire time to combine.
  8. Fold in the blueberries until mixed throughout the batter evenly.
  9. Divide the batter evenly between the muffin wells – they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
  10. Sprinkle some finishing sugar on top of the muffins.
  11. Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.
  12. Remove from the oven and cool.

Nutrition

  • Serving Size: 12

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

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16 Comments

  • Reply
    Sherry Wentland
    January 12, 2017 at 10:52 pm

    Just made these, fantastic!

    • Reply
      The Kitchen Magpie
      January 12, 2017 at 11:24 pm

      Awesome! So glad you loved them!

  • Reply
    Kelsie Kelly
    June 26, 2016 at 3:25 am

    Making these for breakfast:)

  • Reply
    BakerB
    May 15, 2016 at 3:35 pm

    Hi there! Absolutely love your recipes! Question for you; you mention using fresh blueberries for your Bakery Style Blueberry Muffins. Can and how frozen blueberries be used as a substitute?

    • Reply
      thekitchenmagpie
      May 15, 2016 at 9:37 pm

      @BakerB Yes, just defrost them on a paper towel first!

  • Reply
    Jorja Mc Allister Daniel
    May 3, 2016 at 1:54 pm

    Can this be done with other berries?

    • Reply
      The Kitchen Magpie
      May 3, 2016 at 3:31 pm

      Yes, but the almond extract is for the blueberry version. Try vanilla for other types!

  • Reply
    Heather Pollock
    May 2, 2016 at 6:32 pm

    ☀️Too hot +28C to bake here today😎

  • Reply
    LindaBaker1
    April 25, 2016 at 5:34 pm

    What if all I have is frozen blueberries? How do I make these muffins?

    • Reply
      thekitchenmagpie
      April 30, 2016 at 3:37 pm

      LindaBaker1 Defrost the berries on paper towels to get rid of excess moisture and use normally.

    • Reply
      LindaBaker1
      May 2, 2016 at 6:23 pm

      Thanks for the information.  The blueberries were huge and it was taking to long, so I put them in a stainer and ran some cold water over and then, dried with paper towel.  It worked like a charm and my muffins were delish.  

      • Reply
        thekitchenmagpie
        May 15, 2016 at 9:37 pm

        LindaBaker1 Good to know!

  • Reply
    Pamela Innes
    April 15, 2016 at 10:57 pm

    I have a dumb question…can you use Saskatoons in a muffin recipe??…I’ve never heard of saskatoon muffins

    • Reply
      The Kitchen Magpie
      April 15, 2016 at 11:04 pm

      Absolutely! I have a white chocolate Saskatoon recipe on my website, just use the search bar!

    • Reply
      Pamela Innes
      April 15, 2016 at 11:05 pm

      Thank you 😀

  • Reply
    ACanadianFoodie
    April 15, 2016 at 7:53 pm

    Hey Karlynn

    Now yer talkin’! HAHA!

    It looks scrumptious as everything you make and bake is – but I still have never met a blueberry muffin that does it for me like the Best of Bridge gal’s recipe from the 70’s in Calgary. Yup. Those were the days, and the one they got my whole family hooked on actually gets dipped in melted butter and then in crystal sugar. Oh, my! That aside (and it’s hard to place that aside) I agree with your points and be thrilled to bite into one of these…. 

    🙂
    V

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