Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze

Now that schools are mostly back in session (at least around here) if you’re like me, you’re searching for yummy things to give to your little ones for breakfast.  Muffins are always a big hit, and especially blueberry muffins!  I was thinking of ways to add a little “ooomph” to my usual blueberry muffins and came up with these lemon thyme blueberry muffins, made “bakery-style” with a crunchy streusel topping and a creamy mascarpone glaze drizzled over the top!

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

These are decadent, and definitely not your average blueberry muffins!  Don’t let the long name fool you, these aren’t difficult to make, there’s just two extra steps.  They can be omitted if you don’t want to do them, but I highly recommend both the crunchy streusel topping and the mascarpone glaze… they add such great flavor and texture to the muffins!

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

I debated when to post these.. as blueberries are such a summer staple, but decided to hold off until now, for the back to school breakfasts, or even a nice weekend brunch treat.

For the base of this muffin recipe I used Sally’s Baking Addiction’s master muffin mix recipe, then tweaked it a little and added my own flair to it.  Her master muffin mix recipe really is just that… it’s an awesome base that you can use, then add in your own flavors and textures!

I love making muffins because I don’t need my mixer.  I love my stand mixer, don’t get me wrong, but sometimes it’s nice to not have extra dishes to wash!  All you need for these is a bowl, whisk and rubber spatula.  In fact, if you were to use a mixer for these muffins, you have a really high chance of over-mixing the batter which is a big no-no.  Over-mixing leads to dense hard muffins… pretty much the exact opposite of what you want muffins to be lol.

Bakery Style Blueberry Muffins | The Chunky Chef | http://thechunkychef.com

You can use fresh or frozen berries for this, so even in the cold winter months when the fresh blueberries aren’t looking so great, you can still make these yummy muffins!

Blueberry Muffins

As I learned from Sally’s recipe, the secret to getting high muffin tops is twofold… first, the amount of baking powder.  It may seem high, but it won’t be bitter.  Secondly, you bake these muffins at two temperatures, and fill the muffin tins all the way up to the top.  425 degrees for 5 minutes, which causes the muffins to rise rapidly, then lower the temperature to 375 for the remainder of the baking time.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

The glaze is really easy to make!  Just whisk it all together!  If you’ve never had mascarpone cheese before… you should definitely try it.  It’s like a super amazing fancy version of cream cheese!  Mascarpone is used in making tiramisu, as well as in cannoli fillings.  It’s one of my favorite things to use in desserts.  Although, if you can’t find it, or just have some cream cheese in your fridge, you could substitute the cream cheese for the mascarpone in a pinch.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

I pretty much licked the whisk clean after I made the glaze… it’s that good!  I thought there was enough lemon flavor from within the muffin, but if you’d like more of a lemon punch, add some lemon juice to the glaze.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

By now you may be wondering, why in the world I have thyme in my muffins lol.  Well first of all, you know me and herbs… I love to use them in just about anything!  Lemon and Rosemary Sweet Iced Tea, Strawberry Basil Smoothie, adding some tarragon to my Twizzlers Strawberry Lemonade… there’s no stopping me!

I love the way thyme goes together with lemon, and lemon goes perfectly with blueberries… so I thought, “why not just mix them all together!”.  Don’t worry, you don’t taste a ton of thyme in these muffins… it’s more of a backnote that makes you go “wow, what is that?  It’s different, but GOOD“.  Normally I’d say it’s a secret ingredient, but I just gave it away, not so much a secret anymore lol.

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

I sooooo hope you guys make these… I know you’ll love them!  Originally I made these for my Aunt, but after they were a big hit, of course, I had to make them again.  And again.  My daughter eats at least two of these for breakfast… score!

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

 

 

Bakery Style Blueberry Muffins recipe | The Chunky Chef | http://thechunkychef.com

**** TIP:  When measuring your flour for this recipe, don’t just scoop the measuring cup into a bag of flour and level it off.  Instead, use a whisk or form to stir the flour around first, then use a spoon to scoop flour into your measuring cup until it’s overflowing, then use the back of a knife to level off the cup.  This way you don’t end up with a super packed, and heavier, cup of flour.  Baking is an exact science!  For more info on measuring things, I found THIS really helpful article.


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Bakery Style Blueberry Muffins | The Chunky Chef | http://thechunkychef.com
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Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze
12 -15 muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Delicious bakery style lemon blueberry muffins with a surprise ingredient, streusel topping, and a rich and creamy mascarpone glaze drizzled over the top.
Author: The Chunky Chef
Ingredients
  • FOR THE MUFFIN MIX:
  • 3 cups all-purpose flour don't over-measure!
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup buttermilk at room temperature
  • 1/2 cup canola or vegetable oil
  • zest of one lemon
  • 1/4-1/2 tsp fresh thyme leaves chopped
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups blueberries fresh or frozen
  • FOR THE STREUSEL TOPPING:
  • 1/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp unsalted butter melted
  • pinch of ground cinnamon
  • FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk or half and half
  • 2 Tbsp mascarpone cheese softened
Instructions
  1. Preheat oven to 425 degrees. Spray muffin pan with non-stick baking spray and set aside.
  2. Using a fork or small whisk, mix streusel ingredients together in a small bowl and set aside.
  3. In a medium size bowl, add dry ingredients (flour, salt, baking powder, and cinnamon). Use a whisk to combine all ingredients well, and set aside.
  4. In a large bowl, add eggs and both sugars and whisk them together until combined and smooth. Add oil, vanilla extract, almond extract, lemon zest, thyme, and buttermilk. Whisk until combined and mixture is a pale yellow color.
  5. Using a rubber spatula or wooden spoon, gently mix the dry ingredients into the wet ingredients. Only mix until they are JUST combined. If you over-mix, you'll have a dense muffin.
  6. The batter will be thick and lumpy at this point, that's alright.
  7. To the bowl you had your dry ingredients in, add your blueberries and a tablespoon of all purpose flour. Toss them together until the blueberries are lightly dusted in flour. This helps prevent the berries from sinking to the bottom of the muffins.
  8. Very gently fold the blueberries into the batter, careful not to burst the berries and have them leak.
  9. Scoop batter into the muffin pan, filling each cup up to the top.
  10. If desired, press a few more blueberries into the top of each muffin for presentation.
  11. Sprinkle with streusel topping.
  12. Bake muffins for 5 minutes at 425 degrees and then while the muffins are still IN the oven, lower the temperature to 375 degrees and keep baking for an additional 13-14 minutes.
  13. Muffins are done when a toothpick inserted in the center of the muffin comes out clean.
  14. Cool in the pan for a few minutes then transfer to a cooling rack to continue cooling.
  15. FOR THE GLAZE:
  16. While the muffins are cooling, whisk together glaze ingredients until smooth. It will look like it won't come together, but trust me, it will.
  17. Drizzle glaze over the top of cooled muffins.
Recipe Notes

** Recipe adapted from Sally's Baking Addiction
** can be made into mini muffins or jumbo muffins... for mini muffins, bake for 11 minutes at 375 degrees the whole time. For jumbo muffins, bake for 5 minutes at 425 degrees, and bake for 25-26 minutes at 375 degrees.

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42 comments on “Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze”

  1. What does it mean when you say / cup sugar? Very confusing!

    • Hi Jane… my apologies, when I redesigned the site, there were some coding issues with my recipe plugin. I’m fixing them, but I have to go one by one, and with over 200 recipes, it’s taking some time. I’ve fixed this recipe now, but the amount of sugar in the streusel topping should be 1/4 cup. Thanks for your patience!

  2. I’ve never tried blueberries and thyme together, but after seeing these, I think that needs to change!

  3. Love that mascarpone glaze! Also, thyme and blueberry make a wonderful pairing!

  4. Yum! I love that glaze.

  5. Love the thyme with the blueberries! Love the streusel! Love the glaze! These are an absolute 10+!

  6. Now these are some blueberry muffins! I am dying over that mascarpone glaze. 🙂

  7. These look terrific. I need to make more muffins soon. Everyone in my family loves them!

  8. I would gladly wake up every morning for these muffins! If only someone would make them for me 😉 I’ll have to train my husband 😀
    Thyme is my best herb friend! I practically love adding it to anything if I can! 😀 It must taste amazing in these muffins too!

  9. I will have to remember the flour measuring trick. I am usually just a swoop and scoop kind of girl:) I am in heaven with mascarpone in the glaze! What a great way to cut down on the sweetness of the glaze and highlight the blueberries! Thanks for linking up with Saucy Saturdays!

  10. Those muffins look amazing! Can I please have one 😀

  11. Ohh! I love that glaze. And the muffins, too, of course. 😀

  12. Love this flavor combo and the glaze sounds so amazing! Thanks for linking up with What’s Cookin’ Wednesday!

  13. Even though I have a good blueberry muffin recipe already these look delicious, especially with the addition of thyme. I might add a little bit more!

  14. We don’t go back to school until at least next week over here, but we’re always looking for something to do with the berries we pick. I love how you mixed in the thyme. These look delicious! Happy FF, and have a wonderful weekend!

  15. These are just wonderful. The combination of blueberry and thyme is one of my all-time favourites, and that topping! You really have me drooling! 😀

  16. Wow – these look delicious!! Pinned and on my must make list!

  17. These look great, and the tips are so useful – I’ve never heard that one about the two temperatures, I will remember that for the next time I make my son muffins, thank you 🙂
    Thank you for sharing these with us at Fiesta Friday this week 🙂 have a great weekend x

  18. I have tons of frozen blueberries and even MORE thyme in the garden. Just didn’t know you can put them together! Now I’m stoked! 🙂

  19. Oh my goodness! Bookmarked this for this weekend. I love herbs in baked goods and that glaze sounds amazing.

  20. These look perfect Amanda! So delicious, and the crumbly top is a must have. I love the idea of the mascarpone glaze!

  21. Amanda these muffine look fantastic! I have never heard of putting thyme with blueberries in muffins. Love that glaze too! #FoodieFriDIY