Soft, fluffy, and bursting with juicy blueberries, these Bakery-Style Blueberry Muffins have beautifully domed tops and a tender crumb. They’re perfect for breakfast, brunch, or an afternoon treat with a cup of coffee or tea.
Ingredients
For the Muffins
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1½ cups (225g) fresh or frozen blueberries
For the Topping
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are perfectly fine.
Carefully fold in the blueberries.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each nearly to the top.
Sprinkle the tops with the sugar-cinnamon mixture.
Step 6: Bake
Bake at 425°F (220°C) for 5 minutes.
Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Serve warm or at room temperature.
Tips for Perfect Blueberry Muffins
- Toss blueberries with 1 tablespoon of flour before folding them into the batter to prevent sinking.
- If using frozen blueberries, do not thaw them first.
- Avoid overmixing the batter to keep the muffins light and tender.
- Fill the muffin cups generously for tall bakery-style tops.
- For extra flavor, add a teaspoon of lemon zest to the batter.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months and thaw as needed.
Serving Suggestions
These muffins pair wonderfully with:
- Fresh fruit
- Greek yogurt
- Coffee or tea
- Honey butter
- Lemon curd
Prep Time: 15 minutes
Bake Time: 20–23 minutes
Total Time: 35–40 minutes
Servings: 12 muffins
