Bakery Style Blueberry Muffins

As an Amazon Associate I earn from qualifying purchases.

I love blueberry muffins and I have been thinking about baking muffins with an actual muffin top since I read The Homemade Kitchen by Alana Chernila. She talks about overfilling her muffin tins so the muffin top really pops out.

Bakery Style Blueberry Muffin Recipe with muffin top
A picture showing the cover images for all three cookbooks written by Aileen Clark.

I knew I had to experiment with overfilling my muffin tins so I could get that delicious muffin top normally only found in a bakery. The trick with these blueberry muffins is to bake them longer and to place a cookie sheet underneath your muffin pan, or you will end up with a big mess.

Bakery Style Blueberry Muffin Recipe with muffin top

You may also like: Banana Blueberry Muffins with Vanilla Glaze and Healthy Morning Glory Muffins.

Bakery Style Blueberry Muffin Recipe with muffin top

Blueberry Muffins

Aileen Clark
Bakery style blueberry muffins are bursting with blueberry flavor and a generous muffin top. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread Recipes
Cuisine American
Servings 12 muffins
Calories 244 kcal


  • 2 1/2 cups all purpose flour
  • 1 1/4 cups sugar + additional for topping
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 cup whole milk
  • 3 large eggs
  • 1 1/4 sticks butter melted and cooled slightly
  • 1 1/4 teaspoons vanilla
  • 2 cups blueberries frozen or fresh


  • Preheat your oven to 350 degrees. Grease a standard muffin tin and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • Make a well in the flour mixture and pour in the milk, eggs, butter, and vanilla. Mix just until the ingredients are no longer dry.
  • Fold in the blueberries.
  • Scoop the muffin mix into the muffin tin until each mold is completely filled – almost overflowing.
  • Sprinkle sugar on top of each muffin.
  • Place the muffin tin on a cooking sheet and bake for 40 minutes, until a toothpick inserted in the center of the muffin comes out clean.


Calories: 244kcal
Tried this recipe?Let us know how it was!

Source: Adapted from The Marathon Mom

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pingback: Kindness Elves, an Alternative to Elf on the Shelf - Aileen Cooks
  2. Pingback: Strawberry Banana Muffins - Aileen Cooks