Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, melted and cooled slightly - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon white vinegar) - 1 ½ cups fresh blueberries, rinsed and patted dry - ½ cup sliced almonds, plus extra for topping - Zest of 1 lemon for brightness - 1 tablespoon almond extract for a nutty depth These ingredients create a delightful mix of flavors. The blueberries add natural sweetness. Fresh blueberries burst in your mouth while you eat. Sliced almonds add a crunchy texture. Almond extract gives a nutty flavor that enhances the muffins. - Muffin tin and liners - Mixing bowls and utensils You will need a standard muffin tin to bake these treats. Use paper liners to keep the muffins from sticking. A large mixing bowl helps combine dry ingredients well. Smaller bowls work for the wet mix. A whisk is perfect for mixing air into the dry ingredients. A spatula is great for folding everything together without overmixing. To make great muffins, avoid overmixing the batter. Overmixing leads to tough muffins. You want to mix until just combined. A few lumps are okay. They help keep the muffins soft and fluffy. Make sure your ingredients are at the right temperature. Room temperature eggs and buttermilk mix better. Cold ingredients can lead to uneven mixing. This can affect your muffin’s rise and texture. To check for doneness, use a toothpick. Insert it into the center of a muffin. It should come out clean or with a few moist crumbs. If it has wet batter, bake for a few more minutes. Ensure even baking by rotating the muffin tin halfway through. Ovens can have hot spots. This simple step helps all muffins bake evenly. Serve these muffins warm for the best taste. You can sprinkle powdered sugar on top. This adds a nice touch and sweetness. Pair your muffins with a hot cup of coffee or tea. They also go well with milk or a fruit smoothie. Enjoy your bakery-style blueberry almond muffins! You can easily make this recipe your own by changing a few ingredients. For non-dairy milk options, almond milk or oat milk works well. These choices will keep your muffins moist and tasty. If you need a gluten-free option, use a gluten-free flour blend. Just make sure it has a good balance of starches and proteins. This way, your muffins still rise and taste great. To switch up the flavors, try adding different nuts or fruits. For example, walnuts or pecans can add a nice crunch. You can also mix in raspberries or strawberries for a fun twist. Adding spices like cinnamon or nutmeg can bring warmth to your muffins. Just a pinch can elevate the taste and make your kitchen smell amazing. You can change your muffins with the seasons. In the fall, add cranberries for a tart flavor. They pair well with the sweetness of the blueberries. During the holidays, think about adding spices like ginger or cloves. This will give your muffins a festive vibe. You can also top them with holiday-themed sprinkles for a fun touch. {{image_4}} To keep your muffins fresh, store them in an airtight container. A tight seal helps lock in moisture and flavor. Place a paper towel at the bottom of the container to absorb any extra moisture. This keeps your muffins soft and tasty. Store them at room temperature for the best results. Avoid the fridge, as it can make them dry. Freezing muffins is a great way to enjoy them later. To freeze, wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to push out all the air before sealing the bag. This helps prevent freezer burn. When you want to eat one, take it out and thaw it on the counter. You can also heat it in the microwave for a quick treat. Fresh muffins will last about 3 to 5 days at room temperature. If you freeze them, they can last up to 3 months. Check for signs of spoilage before eating. Look for mold or a dry texture. If they smell off, it’s best to toss them. Always trust your senses when it comes to food safety. Yes, you can use frozen blueberries. They may make the batter a bit wetter. It can also change the color of your muffins. To keep the texture nice, toss the frozen blueberries in flour before adding them to the batter. This helps absorb extra moisture and keeps your muffins fluffy. To prevent muffins from sticking, line your muffin tin with paper liners. You can also lightly grease the tin with cooking spray. If you use butter, make sure to coat the entire inside of each cup. Letting muffins cool for a few minutes before removing them helps too. You can make the batter ahead of time. However, it’s best to bake it right away for the best rise. If you need to store it, cover the bowl with plastic wrap. Refrigerate for up to 2 hours. When you're ready to bake, just bring it back to room temperature. To make these muffins healthier, reduce the sugar by ¼ cup. You can also use applesauce to replace half the butter. For a lighter touch, swap regular flour for whole wheat flour. Adding more blueberries boosts fiber and nutrients too. Flat muffins can happen for a few reasons. Overmixing the batter is a common cause. Make sure to mix just until combined. Another reason could be old baking powder. Always check the date on your leavening agents for freshness. Lastly, filling the muffin cups too full can also lead to flat tops. Fill them only two-thirds full for the best rise. In this post, we explored how to make perfect muffins using essential ingredients, equipment, and step-by-step instructions. We covered tips for baking success, storage options, and variations to try. Remember to mix carefully and check for doneness. You can enjoy muffin greatness with seasonal fruits or healthier swaps. With this guide, you're ready to bake delicious muffins that your family will love. Happy baking!

Bakery Style Blueberry Almond Muffins

Delight in the flavors of Bakery-Style Blueberry Almond Muffins with this easy recipe! Perfectly fluffy and bursting with fresh blueberries and crunchy almonds, these muffins are a fantastic treat for any occasion. Whether for breakfast or a snack, learn how to create bakery-quality muffins right at home. Click through to explore the full recipe and discover tips for serving them warm and delicious!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, melted and cooled slightly

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk (or substitute with milk mixed with 1 tablespoon white vinegar)

1 ½ cups fresh blueberries, rinsed and patted dry

½ cup sliced almonds, plus extra for topping

Zest of 1 lemon for brightness

1 tablespoon almond extract for a nutty depth

Instructions
 

Begin by preheating your oven to 375°F (190°C). Prepare a standard muffin tin by lining it with paper liners or lightly greasing with cooking spray to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are thoroughly mixed and airy.

      In a separate bowl, blend the melted butter (cooled to room temperature), eggs, vanilla extract, buttermilk, almond extract, and lemon zest. Stir the ingredients until you achieve a smooth mixture without any lumps.

        Carefully pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the two together until just combined; be mindful not to overmix—the batter should still have a few lumps for a tender muffin.

          Delicately fold in the fresh blueberries and sliced almonds, distributing them evenly throughout the batter to ensure every bite is filled with flavor.

            Using a large spoon or an ice cream scoop, divide the batter amongst the muffin cups, filling each one approximately two-thirds of the way full for the best rise.

              For added texture and appeal, sprinkle a few extra sliced almonds atop each muffin before baking.

                Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.

                  Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, which helps maintain their texture.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins

                      - Presentation Tips: Consider serving these muffins warm or at room temperature on a wooden board, garnished with a sprinkle of powdered sugar or accompanied by a side of honey or lemon curd for extra indulgence. Enjoy!