Bakery Style Blueberry Muffins

Normally, I like my muffins healthy. Wholes grains and low fat… But sometimes….. Well, sometimes I just crave one of those “bad” muffins. You know, the kind found in bakeries and coffee shops across North America. Cupcakes in disguise! These fill that hole. Soft, sweet, pillows of blueberry deliciousness.

A perfect addition to a brunch buffet or bake sale. A popular treat for your co-workers or a group of giggling sleep over kids. Keep these in mind whenever you’re looking for a crowd pleasing muffin.



Bakery Style Blueberry Muffins

2 1/2 cups All-purpose flour

1 tsp Baking Soda

2 tsp Cream of Tartar

1 tsp Grated Lemon Rind

1/4 cup Margarine

1 cup Sugar

3 tbsp Non-Dairy Yogurt (Plain or Vanilla)

1 tsp Vanilla Extract

1 cup Non-Dairy Milk

3/4 cup Blueberries (Fresh or Frozen)


Pre-heat oven to 350°F and prepare muffin tins.

Stir together the flour, baking soda, cream of tartar, and lemon rind. Set aside.

Cream the margarine and sugar together. Beat in the yogurt and vanilla, then the milk. Add the flour mixture and beat until smooth. Stir in the blueberries.

Fill the muffin cups 2/3 – 3/4 full and bake for 20 -25 minutes (until an inserted toothpick comes out clean). Remove from tin and cool on rack… I dusted the tops with icing sugar before serving.

Makes 10 – 12



8 thoughts on “Bakery Style Blueberry Muffins

    1. Starr

      Thanks!… Since you like the marbleized effect, I thought you might want to know that I used frozen (not thawed) berries. I’ve noticed that I don’t get the same kind of marbled look if they are fresh.

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