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Bakery Style Blueberry Muffins | The Chunky Chef | http://thechunkychef.com
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5 from 1 vote

Bakery-Style Thyme Blueberry Muffins with a Mascarpone Glaze

Delicious bakery style lemon blueberry muffins with a surprise ingredient, streusel topping, and a rich and creamy mascarpone glaze drizzled over the top.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12 -15 muffins
Author: The Chunky Chef


  • 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
  • 1/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp unsalted butter melted
  • pinch of ground cinnamon
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk or half and half
  • 2 Tbsp mascarpone cheese softened


  • Preheat oven to 425 degrees. Spray muffin pan with non-stick baking spray and set aside.
  • Using a fork or small whisk, mix streusel ingredients together in a small bowl and set aside.
  • 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.
  • 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.
  • 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.
  • The batter will be thick and lumpy at this point, that's alright.
  • 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.
  • Very gently fold the blueberries into the batter, careful not to burst the berries and have them leak.
  • Scoop batter into the muffin pan, filling each cup up to the top.
  • If desired, press a few more blueberries into the top of each muffin for presentation.
  • Sprinkle with streusel topping.
  • 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.
  • Muffins are done when a toothpick inserted in the center of the muffin comes out clean.
  • Cool in the pan for a few minutes then transfer to a cooling rack to continue cooling.
  • 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.
  • Drizzle glaze over the top of cooled muffins.


** 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.