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Close-up of a freshly baked Blueberry Muffin Like a Bakery (Comfort) topped with a generous layer of brown sugar streusel.

Blueberry Muffins Like a Bakery (Comfort)

This recipe makes traditional blueberry muffins using butter, sugar, and flour for a nostalgic, bakery-quality taste. It includes instructions for a delicious 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
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Topping
  • 1/2 cup All purpose flour
  • 1/4 cup Brown sugar packed
  • 4 tablespoons Butter melted
For the Muffins
  • 1 3/4 cups All purpose flour
  • 3/4 cup White sugar
  • 1/4 cup Brown sugar packed
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter unsalted, browned
  • 2 Large eggs room temperature
  • 1/2 cup Milk room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Almond extract optional
  • 1 1/2 cups Blueberries fresh or frozen

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the crumb topping: In a medium bowl, whisk together the flour and brown sugar for the topping. Add the melted butter and stir with a fork until crumbles form. Use your fingers to create pea-sized clumps. Cover and refrigerate.
  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 small bowl, whisk together the browned butter, eggs, milk, vanilla extract, and almond extract (if using).
  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 generously over the batter in each muffin cup.
  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.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 10IUVitamin C: 5mgCalcium: 5mgIron: 5mg

Notes

For a bakery-style muffin, ensure your ingredients like eggs and milk are at room temperature. Browning the butter adds a rich, nutty flavor that elevates these muffins. If using frozen blueberries, do not thaw them before adding to the batter; this helps prevent them from bleeding color.

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