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Bakery Style Blueberry Muffins

  • Total Time: 50 minutes
  • Yield: 12 muffins 1x




  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted


  • 3 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ stick unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • 1 large egg, plus 2 large egg yolks
  • 1 tablespoon vanilla bean paste
  • 1 cup Almond Breeze Almondmilk Original
  • 2 ½ heaping cups fresh blueberries


  1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
  2. Make the crumb topping. In a medium bowl, stir together flour, sugar, salt, and cinnamon. Add butter and stir until clumps of various sizes form. Set aside.
  3. Make the muffins. In a medium bowl, stir together flour, baking powder, and salt.
  4. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in egg and egg yolks one at a time. Beat in vanilla bean paste until once again light and fluffy.
  5. Alternately add flour mixture and almond milk. You should do 3 additions of flour and 2 of milk. Stir just until the batter is mixed. Stir in fresh blueberries until well distributed.
  6. Using a regular sized ice cream scoop, scoop batter into the prepared muffin tins. Distribute crumb topping over muffins, pressing it into the batter gently.
  7. Bake for about 30 minutes until golden brown and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs. Serve warm or cool completely. Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.


Recipe adapted from Martha Stewart

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes