Bakery-Style Blueberry Muffins – tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!
If you follow me on Instagram, you know that I just finished a 3 day juice cleanse…. and it taught me a lot of things. Number one, it reminded me to treat myself well and not eat so much junk. And number two, it reminded me how much I love to eat. So in celebration of finishing my 3 days of misery (I’m just being dramatic, I actually quite enjoyed it), let’s make some muffins!
Btw, these muffins are exactly what I made the day after I finished my cleanse. I also made some raspberry chocolate chip muffins, and that recipe will be up next week 🙂
These Bakery-Style Blueberry Muffins are crazy delicious, and honestly they’ll rival the muffins at your local bakery. They’re DEFINITELY better than the boring muffins you get from the grocery store. The texture is perfect: soft with slightly crunchy edges. And the sprinkle of sugar on top adds the perfect amount of texture and really puts these muffins over the top. What better way to celebrate the beginning of summer than with a ton of berry recipes?
Looking for more blueberry recipes?
- Chocolate Chip Blueberry Banana Bread
- Blueberry Sourdough Scones
- Blueberry Streusel Muffins with Lemon Glaze
Bakery-Style Blueberry Muffins
- 3 cups all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 scant cup granulated sugar
- 2 Tbsp. ground flaxseed
- 1/4 cup unsweetened applesauce
- 1 cup nondairy milk, such as Silk
- 1/3 cup vegetable oil
- 1/4 cup vegan butter, such as Earth Balance melted
- 1 tsp. vanilla extract
- 1 1/4 cups blueberries
- Preheat oven to 425ºF.
- Combine the ground flaxseed with 7 Tbsp. of water and set aside to let thicken slightly, about 5-7 minutes.
- Sift together the dry ingredients (flour, baking powder, salt, and cinnamon). Add the sugar and mix well.
- In a separate bowl or glass measuring cup, combine the wet ingredients (applesauce, flaxseed mixture, nondairy milk, oil, melted butter, and vanilla).
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix!
- Fold in the blueberries. Scoop the muffin batter into a lined muffin tin and sprinkle the tops with a pinch of sugar.
- Bake the muffins for 5 minutes at 425ºF, then lower the heat to 350ºF without opening the oven door or removing the muffins. Bake an additional 30 minutes until golden brown.
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