Best Bakery Style Blueberry Muffins Recipe (NYT Bakery Style, Moist & Fluffy)

If you’re looking for the best bakery-style blueberry muffin recipe, this one is tried, tested and absolutely foolproof. These are the famous New York Times blueberry muffins — soft, moist and bursting with juicy blueberries.

The heart wants what it wants… well, my heart wanted a homemade blueberry muffin and I didn't want to disappoint my heart ;)

So, here we have Newyork Times Blueberry Muffins recipe. All because, a few days ago when it was pouring outside, I felt a strong craving for a homemade blueberry muffin. I know usually when it rains, people crave for something warm and spicy or fried food.

But hey, you cannot control what you crave for right? Anyways, I'm glad I did crave for a muffin. Honestly, I was in a baking slump for quite sometime and this helped me to get some baking mojo!

Now, coming to this muffin recipe…

This is a perfect breakfast muffins recipe which is moist and slightly dense. The crusty sugar topping followed by moist and fluffy crumbs laced with fresh blueberries and a hint of lemon is a sweet treat at its best! It's everything and more than I craved for, I was one happy soul after taking just one bite!

If you love this kinds recipes, this is a MUST TRY!

Also check out Apple Cinnamon Streusel Muffins, Cherry Almond Muffins, Double Chocolate Bakery Style Muffins, Vanilla Muffins Recipe

Please do read the “notes” section before baking!

Recipe from here

Here is the recipe…

• Save

Newyork Times Blueberry Muffins

Perfect breakfast muffins, moist and slightly dense this Blueberry muffins is a perfect summer bake.

Print Pin

Course: Dessert, Breakfast, Tea Time, Snacking

Cuisine: American, Baking

Keyword: best blueberry muffins recipe moist blueberry muffins easy blueberry muffins bakery style muffins homemade blueberry muffins, blueberry muffins, breakfast muffins, blueberry bakes

Servings: 8

Author: Maria Jose Martin

Ingredients

• ▢ ½ cup softened butter
• ▢ 1¼ cups sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups flour
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ ½ cup milk
• ▢ 2 cups blueberries (washed, drained and picked over)
• ▢ 3 teaspoons sugar
• ▢ 2-3 tbsp Flaked almonds (optional)
• ▢ 1 tbsp Lemon zest (optional, bit strongly recommended)

Instructions

• ▢
  Preheat the oven to 180C, 10 mins before baking.
• ▢
  Cream the butter and sugar until light.
• ▢
  Add the eggs, one at a time, beating well after each addition. Add vanilla extract.
• ▢
  Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• ▢
  Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries along with the lemon zest (refer notes)
• ▢
  Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, sprinkle almond flakes (if using) and bake at 375 degrees for about 30-35 minutes.
• ▢
  Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Notes

I baked half the above quantity and got around 9 small – medium size muffins. You can use fresh or frozen blueberries to make this recipe. You dont need to thaw frozen blueberries.

Based on the comments section of the original recipe, I did the following things:

I creamed the butter and sugar for 8-10 mins, to get it light.

I reduce the quantity of sugar to 3/4 cup from 1 1/4 cups and felt it was the right amount. I dont like my muffins to be overly sweet. 

I had only 3/4 cup blueberries with me and I added it as whole and didnt crush it. I tossed the berries in 1 tbsp flour before adding to the batter, it helps blueberries from sinking to the bottom.

I had 2 muffins leftover for the next day and I stored it in airtight container and it turned out ok, it didnt become sticky.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

• Save