Bakery Style Blueberry Muffins

Soft, fluffy, and bursting with blueberries, these homemade blueberry muffins are one of our favorite recipes to make year-round. While they’re especially perfect during the summer months, frozen blueberries make it easy to enjoy them anytime.

Made with creamy Greek yogurt, real butter, and a touch of cinnamon, these muffins bake up incredibly moist with a soft bakery-style texture. The lightly sweet batter pairs perfectly with juicy blueberries in every bite.

This recipe makes 15 muffins — though around here they disappear almost as quickly as they cool.

Whether you enjoy them warm with coffee in the morning or as an afternoon snack, these muffins are simple, comforting, and always a family favorite.

Bakery Style Blueberry Muffins Recipe

Ingredients

• 1/2 cup softened butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup plain Greek yogurt
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup buttermilk*
• 1 teaspoon cinnamon
• 1 3/4 cups organic flour**
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup frozen blueberries

*If you don’t have buttermilk, mix 1/4 cup milk with a capful of white vinegar or lemon juice and let it sit for about 1 minute before using.

**We personally use organic flour after noticing how enriched flour seemed to impact our kids’ behavior. Many enriched flours contain added folic acid, and some people with MTHFR gene mutations may have difficulty processing synthetic folic acid efficiently. After switching to organic flour that does not contain added folic acid, we noticed a significant difference for our family.

Instructions

1. Preheat oven to 375°F and grease a muffin pan well.
2. In a large bowl, whip together the softened butter, sugar, and brown sugar until light and fluffy.
3. Add the Greek yogurt, eggs, vanilla, and buttermilk. Mix until smooth and combined.
4. Add the flour, cinnamon, baking soda, baking powder, and salt. Mix until just combined.
5. Using a spatula, gently fold in the frozen blueberries.
6. Divide batter evenly into the muffin pan.
7. Bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let cool slightly before serving.

Tips

• Frozen blueberries work beautifully and make this recipe easy to enjoy year-round.
• For bakery-style muffins, sprinkle coarse sugar over the tops before baking.
• These muffins freeze well for quick breakfasts or snacks later on.

Makes

15 muffins