Bakery-Style Blueberry Muffins
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Bakery-Style Blueberry Muffins

Tall, thick muffins packed with blueberries and topped with sugar. Better than your local bakery!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breads
Cuisine: American
Servings: 18
Author: Brit Wolfe


  • 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.