The BEST Blueberry Muffins - Bakery Style

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Crack some eggs into a large bowl.

Add granulated sugar and whisk until frothy and pale in color (about a couple of minutes).

Add neutral oil (extra light olive oil, vegetable oil, avocado oil, or melted butter) and mix.

Add dry ingredients, reserving a little bit for later.

Mix in buttermilk for added moisture and whisk until combined.

Add vanilla powder (or vanilla extract) and mix.

Toss blueberries in the reserved dry mixture to coat them.

Fold blueberries into the batter with a spatula.

Divide the batter into a muffin tin using a large ice cream scoop, filling to the very top for 12 large muffins or 2/3 full for 18 normal-sized muffins.

Make the topping by mixing all-purpose flour, granulated sugar, and cinnamon with fingertips.

Cut in cold butter into the dry mixture using fingers or a pastry cutter.

Sprinkle the topping over the muffins.

Bake in a 400 degree oven for about 25 minutes for large muffins or 20-22 minutes for normal-sized muffins.

Let the muffins cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens