Bakery Style Blueberry Muffins

These bakery style muffins will blow your mind. This is our food editor Erin’s famous blueberry muffin recipe… Warning once you start you can’t stop! Every time she brings them into the office I have to stop myself with all my will power not to grab “just another one”. They are soft and delicate, full of blueberries, with the all together flavour being brightened by lemon zest, and a crunch of cornmeal. Trust me when I say they aren’t any regular blueberry muffin.  The best part is they don’t require too much effort to make, and they’re ready in no time at all.  Don’t forget the best part… streusel on the top! I recommend making a few batches and popping them into the freezer, as they freeze well and perfect those last minute gatherings when you don’t have time to bake anything fresh.  Watch the tutorial video below for a visualization of this recipe, making your baking experience easy as pie. Or should I say muffin? 


Bakery Style Blueberry Muffins
Makes 24 muffins (12 jumbo)
Prep Time: 10 minutes
Bake Time: 25-28 minutes



For the Muffins
1 cup granulated sugar
1/4 cup light brown sugar
3 large free range eggs
1 2/3 cups buttermilk
1 1/2 cups vegetable oil (could sub melted coconut oil if desired)
1 teaspoon pure vanilla extract
4 + 1/4 cups all-purpose flour, divided
1/2 cup yellow cornmeal
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
zest of one lemon
2 cups frozen blueberries

For the Streusel
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup flour
1/3 cup unsalted butter, cold cut in 1-inch cubes

Directions For the Muffins

  1. 1. Preheat your oven to 375°F and line two muffins tins with paper muffin liners.
  2. 2. In a large bowl mix together (with a whisk) the sugar, brown sugar, eggs, buttermilk, oil and vanilla extract until fully combined, set aside.
  3. 3. In a medium sized bowl combine  4 cups of flour with the cornmeal, baking powder, baking soda, salt and lemon zest, set aside.
  4. 4. In a small bowl combine the remaining 1/4 cup of flour with the two cups of frozen blueberries, toss them in the flour to coat. This will help them from turning the entire muffin batter blue.
  5. 5. Combine the dry ingredients (flour mixture) into the sugar and oil mixture using a wooden spoon to mix until no flour is visible.
  6. 6. Fold in the blueberries gently to combine.
  7. 7.  Fill each mould to almost the top of the mould.
  8. For the Streusel 
  9. 1. Combine the ingredients for the streusel in a small bowl, cut in the butter using a pastry blender until pea-sized portions of butter appear. Kneed a couple of times with your hands to bring the dough together.
  10. 2. Sprinkle the streusel mixture over the top of each muffin.

To Bake 

    1. 1. Bake in the oven for 25-28 minutes until the tops spring back to the touch or a toothpick inserted into the centre comes out clean. 
  1. 2. Cool on a rack, the muffins will keep in an airtight container at room temperature for three days. They will freeze up to three months.