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Tall Blueberry Muffins bakery style

Tall Blueberry Muffins

How to make Tall Blueberry Muffins. Bakery Style. 

Course Breakfast
Cuisine American
Keyword blueberry, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 muffins
Calories 252 kcal


Blueberry Muffins

  • 1/2 cup unsalted butter 113 grams, 4 oz.
  • 1/2 cup light brown sugar 100 grams, 3.5 oz.
  • 1/2 cup granulated sugar 100 grams, 3.5 oz.
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour 382 grams, 13.5 oz.
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup buttermilk 240 grams, 8.5 oz.
  • 1 1/2 cups of blueberries 200 grams, 5.3 oz.

Crumble topping

  • 1/4 cup brown sugar 50 grams, 1.7 oz.
  • 5 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter room temperature (28 grams, 1 oz.)


  1. Start by making your crumble topping.
  2. Mix all ingredients from the Crumble Topping together, until butter is entirely broken down and incorporated. You can use a spatula or a fork, to help you do that.
  3. Refrigerate Crumbs until ready to use.
  4. Pre-heat the oven to 400F.
  5. Melt butter in the microwave or in a small saucepan. Set it aside so it cools down.
  6. While butter cools down, you can gather all the ingredients.
  7. This recipe makes 16 tall blueberry muffins. Line your muffin pans with paper liners, or grease and flour them.
  8. Place melted and cooled down butter in a large bowl.
  9. Add sugars in and whisk to combine.
  10. Add one egg at a time, whisk to combine. Wait for the first egg to be completely incorporated into the batter before adding the next one.
  11. Add vanilla extract.
  12. Now, add the milk and slowly whisk mixture until combined.
  13. Sift together the flour, baking powder, baking soda, and salt.
  14. Pour dry sifted ingredients into wet batter.
  15. Mix with a spatula slowly, and carefully, in order to bring the ingredients together, but careful enough not to overmix the batter.
  16. Once flour is almost entirely incorporated, add blueberries in.
  17. Pour batter in the muffin cups, filling all the way to the top.
  18. Get crumble mixture out of the fridge. Sprinkle it on top of muffins evenly. You don't need a lot of crumble mixture for each muffin. Just a little will do. You can also sprinkle some coarse sugar on top of muffins for an extra pretty touch.

  19. Bake for around 15 minutes.
  20. Check in between and rotate pan to bake evenly.
  21. Remove, let it cool down slightly and then you can begin to devour them.
  22. STORAGE: Keep muffins on top of the counter, covered with a clean kitchen towel, for up to 1 day. After 1 day, place them in an air tight container, in between paper towel layers, that will help soak up the moisture, not letting the muffins get too soft, or sticky. Muffins will keep well stored in the air tight container for another day or two. They will freeze extremely well too. Freeze for up to 2 months.

Recipe Notes

There's a little popular trick in making blueberry muffins, that involves taking a couple of tablespoons of flour from the total amount you're going to use in the recipe, and mixing with the blueberries, before adding them to the batter. This is supposed to avoid the blueberries to sink to the bottom of the muffins. I don't see a whole lot of difference when I do that, maybe you could test it out and find out if it works for you or not. Some people swear by it.

Nutrition Facts
Tall Blueberry Muffins
Amount Per Serving
Calories 252
* Percent Daily Values are based on a 2000 calorie diet.