We love to have fresh homemade blueberry muffins on hand at the house all year long but they are extra special during the summer months.

Big Muffin Tops Blueberry Muffins

The muffin tops are definitely the best part of a muffin. I mean really who eats the stumps of the muffins?? Well, we actually eat the whole muffin because that is how good they are!

I am sure you all have a great blueberry muffin recipe but these honestly come out great each time. This recipe makes 8 blueberry muffins and you can double the recipe to make 16 blueberry muffins. We use a regular size muffin pan for these but I have heard there are a bigger pan available…. Just be sure you watch the time. You never want to over-bake!

Bakery Style Blueberry Muffins

Ingredients

1-1/2 cups flour

¾ cup sugar

1 tsp salt

2 heaping tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

2 tsp vanilla extract

8 ounces fresh blueberries ** if using frozen blueberries- do not defrost.

Directions

Preheat oven to 400 degrees. Place muffin liners into 8 tins and set aside.

Blend together all the ingredients (except blueberries) in a bowl of an eclectic mixer with the paddle attachment.

Fold in the blueberries.

Divide the batter amongst the cups, sprinkle a little sugar on top of each if desired.

Bake 15-20 minutes until the tops are no longer wet.

Cool completely.

These muffins are so easy to make and you can swap out for your favorite berries that are in season. Another favorite of mine is a raspberry almond muffin. Swap out the vanilla extract for almond and blueberries for raspberries. Blackberries would also make a great muffin as well.

Happy Baking!

Have a look at these other muffins:

S’mores Bakery Muffins

Low Carb Raspberry Muffins

Blueberry Muffins with Creamer