Bakery Style Blueberry Muffins (Overnight Option)
Bakery Style Blueberry Muffins: I’d know because I work at a bakery.
I landed my dream first job at 16 working at a local custom bakery. The first day, I dipped cake pops and pretzels in different colored white chocolate. The second day, I made about 50 pounds of vanilla cake batter in a mixer taller than I was. By day three, I was balancing 3 macaron towers and a wedding cake due in less than a half hour. It wasn’t a smooth, easy transition, but there was no time for me to second guess my capabilities. I was her first and only employee and she needed me to execute under pressure- fast. I’ve played in hundreds of basketball games- some on the national stage- and no feeling compares to the adrenaline rush of having to transform hundreds of French cookie sandwiches into stacked and spiraled flower bouquets.
So, when was I promoted to head muffin baker? Never. In fact, we don’t even make muffins at the bakery! We stick to custom decorated cakes and cookies and anything from cupcakes to homemade pop tarts for those who stop in for a treat. Before you doubt my credibility, I’ve had my fair share of bakery muffins from our competitors. When I think about a bakery-style blueberry muffin, I see a large, individualized quick bread with a high, golden brown top topped with either granulated sugar or crystallized turbinado sugar. After cracking through the crust, the muffin has a texture and taste similar to a vanilla cupcake: light and slightly dense with a sweet flavor. The addition of sweet, tart blueberries transforms an ordinary muffin into a blueberry muffin.
Ingredients in Bakery Style Blueberry Muffins
Vegan Butter and Neutral Oil- Vegan butter adds flavor and creates a soft texture, but using butter alone can lead to a dry, dense muffin especially the next day. Neutral oil (like avocado, light-tasting olive, or canola) aids the butter and makes a moist muffin.
Cane and Brown Sugar- Brown sugar has added moisture and flavor from molasses. When paired together, cane and brown sugars give the blueberry muffins their sweetness.
Vanilla Extract- All baked goods benefit from a splash of vanilla! Without vanilla extract, these Bakery Style Blueberry Muffins would be a little bland.
Lemon Juice- The acid from fresh lemon juice balances the sweetness of the muffins. Lemon juice also helps activate the leavening to help the muffins rise.
Eggs- Although these Bakery Style Blueberry Muffins are both gluten and dairy free, they are not vegan. Eggs help bind the batter together. The yolks add richness and a light color to the muffins.
Note: I have not tried using an egg substitute in this recipe, so I cannot guarantee the same bakery style results if an egg substitute is used.
Non-dairy Milk- Any non-dairy milk will do in this recipe. My go-tos are oat and hemp since I am also nut free, but almond milk and even cow’s milk will work if you do not have to accommodate such dietary needs.
Non-dairy Yogurt- Sour cream is commonly found in muffin and cake recipes as the thicker consistency adds richness and moisture. Non-dairy yogurt works just as well and gives these Bakery Style Blueberry Muffins their moist, slightly dense texture. If dairy sits well with you, sour cream and Greek yogurt are substitutes.
Sea Salt- A little salt balances the sweetness and brings out the vanilla flavor in the muffins.
Ground Nutmeg- A touch of nutmeg adds a warm flavor that can be found in bakery muffins. If you don’t have nutmeg, ground cinnamon will also do the trick.
Baking Powder and Baking Soda- A substantial amount of baking powder contributes to the overall rise and size, because size does matter when it comes to a Bakery Style Blueberry Muffin. The reaction between acidic lemon juice and yogurt and baking soda produces carbon dioxide bubbles that create a fluffy muffin.
Gluten Free All-purpose Flour- These Bakery Style Blueberry Muffins are gluten free! Use a gluten free all-purpose flour mix that is a 1-to-1 substitute for all-purpose flour. Make sure your gluten free flour has xanthum gum as it mimics the gluten protein found in wheat and is responsible for the structure in gluten free baking.
Fresh Blueberries- …because you can’t make blueberry muffins without blueberries. Toss your fresh blueberries in 1 tablespoon of flour before folding them into the batter to prevent all of the blueberries from sinking to the bottom of the muffin.
Frozen Blueberries- When the muffins bake, most of the fresh blueberries burst. Frozen blueberries tend to remain whole after baking. If you are resting your batter overnight, very gently fold the frozen blueberries into the batter in the morning. Sprinkle them on top and poke them into the batter so as to not disrupt the relaxed batter. Don’t worry about stirring them in completely- you don’t want pointy muffin tops!
Turbinado and Cane Sugar- The top is the best part of a Bakery Style Blueberry Muffin. Mix cane sugar and turbinado sugar together and cover the tops of the muffins before you bake them. When you pull them out of the oven, the muffins will have a crunchy, golden brown top that adds texture and flavor.
Do I have to rest the batter overnight?
What makes this blueberry muffin recipe unique is the extra step to rest the batter overnight. This recipe is easy to make: whisk the wet ingredients, add the dry ingredients, and fold in the blueberries. The batter comes together and you’ll get a delicious muffin. But, taking the time to let the batter sit transforms a basic blueberry muffin into a bakery blueberry muffin. In most cases, the flour has time to rest which means the gluten is relaxed, producing a more tender product. But, since these Bakery Style Blueberry Muffins are gluten free, we don’t have to worry about gluten proteins tightening. Instead, resting time allows the starches to absorb the wet ingredients. The batter thickens and provides structure for large domes.
Preparing the batter the night before makes having warm, freshly baked blueberry muffins ready in the morning in no time. However, if you decide in the morning that you want Bakery Style Blueberry Muffins and don’t want to wait another sleep cycle, simply follow the recipe to make the muffins and allow the batter to sit for as long as you can: 30 minutes, 20 minutes, 5 minutes. Just note that the muffins may not be as large and domed, but they will still taste great!
Will my batter spoil overnight?
Nope! In fact, refrigerating cake and quick bread batters is a common practice across bakeries. It allows for bakers to prepare once and bake items fresh. Use a glass bowl with a cover or seal with plastic wrap to prevent the batter from absorbing any lingering refrigerator flavors.
What makes these blueberry muffins “bakery style?”
I hesitate prefixing recipes “bakery” or “bakery style.” I risk promoting an empty promise. So, when I publish these Bakery Style Blueberry Muffins, I assure sugar-crusted-large-domed, vanilla-sweetened muffins with a tender, dense crumb, studded with bursted blueberries. A recipe worth making.
Tips for making the best Bakery Style Blueberry Muffins
It only takes a few easy extra steps to elevate these Sunday morning muffins into bakery quality baked goods:
Add sour cream, Greek yogurt, or non-dairy yogurt.
The higher fat content in these dairy products adds a richness to the batter that ensures a moist blueberry muffin with a rich, faintly tangy flavor. The acid in the “soured”- or fermented- product helps activate with the leavening agents in the dry ingredients.
2. Do not overmix.
If you’ve ever had a muffin with a top that came to a triangular point, that means the batter was overmixed. For a tender muffin with an evenly domed top, use a rubber spatula to gently fold the wet and dry ingredients together until just combined. When there are still flour streaks left, fold in the blueberries then to prevent overmixing. A batter with a few clumps will yield a high, fluffy muffin (like pancakes!).
3. Let the batter rest.
When you have time to rest, you are able to relax. When the batter rests, the starch relaxes. The dry ingredients absorb the wet ingredients, resulting in a smoother, thicker batter. This will contribute to the rise of the baked muffin. Resting the batter overnight in the refrigerator is ideal, but resting the batter for an hour or two on the counter will work, too. Even if you only have 10 minutes to rest the batter, it is best to allow the ingredients to sit before it is scooped and baked.
4. Sprinkle the muffins with granulated AND turbinado sugar.
Some blueberry muffin recipes- even scone and cookie recipes- call for a sprinkling of either granulated sugar or turbinado sugar for added texture and a pretty presentation. Cane sugar creates a crystalized crust, whereas turbinado sugar’s coarse texture keeps its crunchy integrity in the oven. For these Bakery Style Blueberry Muffins, mix cane and turbinado sugars together for the best of both worlds.
5. Fill every other muffin cup in the tin.
The ultimate tip for Bakery Style Blueberry Muffins at home is to fill every other muffin cup in the tin. Space around the muffin allows the heat of the oven to circulate around the entire muffin uninterrupted, forming evenly baked muffins with smooth, round tops.
6. Bake the muffins at 425°F, then decrease the temperature to 375°F.
The burst of hot air accelerates the rise of the oven, leading to a larger muffin. Bake the muffins in a preheated 425°F oven for the first 5 minutes, then lower the temperature to 375°F for the remainder of the baking time. Don’t open the oven! You don’t want any of the hot air to escape. This can lead to a flat or sunken muffin.
For more recipes like Bakery Style Blueberry Muffins, check out:
1. In a medium bowl, whisk together all but the 1 Tbsp of flour, baking powder, baking soda, nutmeg, and sea salt. Set aside
2. In a large bowl, whisk together vegan butter, oil, and both sugars until paler in color, smooth, and creamy. Add eggs one at a time and whisk until combined. Add vanilla, lemon juice, milk, and yogurt, and whisk until fully incorporated.
3. Add the dry to the wet and fold gently.
4. When a few flour streaks still remain, toss the fresh blueberries in 1 Tbsp of flour and fold into the batter. Do not overmix!
5. Cover and rest the batter overnight in the refrigerator.
6. Prehat oven to 425°F. Line every other cup in the muffin tin with paper liners. Set aside.
7. As the over preheats, gently fold the frozen blueberries into the batter. (One or two folds will do).
8. Use an ice cream scoop or 1/3 cup mesuring cup to scoop the batter into the liners. Sprinkle with turbinado and cane sugars.
9. Bake the muffins at 425°F for the first 5 minutes, then decrease the oven temperature to 375°F and bake for an additional 15 minutes or until the muffins are golden brown and a toothpick comes out clean. Let cool.
Serve the muffins warm or enjoy throughout the week. Leftover muffins will stay in an airtight container for 3 to 6 days.
+ Though "optional," I highly suggest refrigerating the batter overnight for best results. See section titled "Do I have to rest the batter overnight?" in the blog post for reference.
+ See section titled "Ingredients in Bakery Style Blueberry Muffins" for substitutions.
