Blueberry Muffins

My Go-To Bakery-Style Blueberry Muffins: Fluffy, Juicy & Bursting with Flavor!

November 12, 2025 by Sharlene

Oh, blueberry muffins! They’re more than just a breakfast pastry; they’re a warm, comforting hug in a paper wrapper. For me, they evoke memories of sleepy Saturday mornings at my grandmother's house, the smell of freshly baked goodness wafting through the air as the sun crept through the kitchen window. Those simple moments, a warm muffin in hand, are etched in my heart forever.

Why You'll Love This Recipe

• Achieve perfectly domed, golden-brown muffin tops, just like your favorite bakery!
• Experience an incredibly moist and tender crumb that practically melts in your mouth.
• Each bite is bursting with juicy, sweet blueberries, perfectly distributed throughout.
• This recipe is surprisingly easy to follow, using simple ingredients you likely already have.
• They're versatile! Perfect for breakfast, a brunch centerpiece, or a satisfying afternoon treat.
• These muffins freeze beautifully, making them ideal for meal prepping and enjoying homemade goodness anytime.

Ingredients

Dry Ingredients

• 2 cups (240g) all-purpose flour
• 3/4 cup (150g) granulated sugar, plus 1 tbsp for topping
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional, but lovely)

Wet Ingredients

• 1 large egg, room temperature
• 1 cup (240ml) whole milk, room temperature
• 1/2 cup (113g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For the Blueberries

• 1 1/2 cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon all-purpose flour (for tossing with blueberries)

Optional Topping

• 1 tablespoon turbinado sugar (for extra crunch)

How to Make It

1. 1 Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease generously. Set aside.
2. 2 In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon (if using). Create a well in the center of the dry ingredients.
3. 3 In a separate medium bowl, whisk together the egg, milk, melted and cooled butter, and vanilla extract until well combined.

4. 4 Pour the wet ingredients into the well of the dry ingredients. Stir with a spatula or wooden spoon until just combined. A few lumps are okay; do not overmix!
5. 5 In a small bowl, gently toss the blueberries with 1 tablespoon of flour until lightly coated. This helps prevent them from sinking.
6. 6 Gently fold the floured blueberries into the batter until evenly distributed. Be careful not to mash the berries.

7. 7 Divide the batter evenly among the 12 prepared muffin cups, filling each almost to the top. Sprinkle the tops with the remaining 1 tablespoon of granulated sugar and turbinado sugar (if using) for a lovely bakery-style crunch.
8. 8 Bake for 5 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue to bake for another 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. 9 Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm!

Expert Tips

• Don't overmix the batter! Overmixing develops gluten, leading to tough muffins. Mix until just combined, a few lumps are perfectly fine.
• Toss your blueberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
• For those coveted tall, bakery-style muffin tops, start baking at a higher temperature (like 425°F/220°C) for the first 5 minutes, then reduce to 375°F/190°C for the remainder of the baking time. This initial blast of heat helps them rise quickly.
• Use room temperature ingredients (eggs, milk) for a smoother batter that combines more easily and bakes more evenly.
• Fill your muffin liners generously, almost to the very top, for truly substantial, domed muffins.

Variations

Lemon-Blueberry Bliss: Add 1 tablespoon of fresh lemon zest to the dry ingredients and 1 teaspoon of fresh lemon juice to the wet ingredients for a bright, zesty twist that perfectly complements the blueberries.

Streusel Topping: For an extra indulgent muffin, swap the sugar topping for a homemade streusel. Combine 1/4 cup flour, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and 2 tablespoons cold butter, cut into small pieces. Crumble over the muffin tops before baking.

Mixed Berry Marvels: Feel free to experiment with other berries! Substitute half or all of the blueberries with raspberries, blackberries, or even chopped strawberries for a delightful mixed berry muffin.

What to Serve With It

• Warm with a pat of softened butter or a drizzle of honey.
• Alongside your morning coffee or a soothing cup of tea.
• As part of a bountiful brunch spread with fresh fruit and yogurt.
• With a glass of cold milk for a comforting snack.
• Drizzled with a simple lemon glaze for an extra burst of flavor.

Storage Tips

Fridge: Store leftover blueberry muffins in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Be aware that refrigeration can sometimes alter the texture slightly.

Freezer: Once completely cooled, individually wrap muffins in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or warm directly from frozen.

Reheating: To reheat, microwave a single muffin for 20-30 seconds until warm. Alternatively, preheat your oven to 300°F (150°C) and warm the muffins for 5-10 minutes, or until heated through.

My Go-To Bakery-Style Blueberry Muffins: Fluffy, Juicy & Bursting with Flavor!

Prep Time15 minutes

Cook Time20-25 minutes

Total Time35-40 minutes

Servings12 muffins

Ingredients

Dry Ingredients

• 2 cups (240g) all-purpose flour
• 3/4 cup (150g) granulated sugar, plus 1 tbsp for topping
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional)

Wet Ingredients

• 1 large egg, room temperature
• 1 cup (240ml) whole milk, room temperature
• 1/2 cup (113g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For the Blueberries

• 1 1/2 cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon all-purpose flour (for tossing)

Optional Topping

• 1 tablespoon turbinado sugar

Instructions

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin.
2. Whisk dry ingredients in a large bowl. In a separate bowl, whisk wet ingredients.
3. Pour wet into dry; stir until just combined (don't overmix).
4. Toss blueberries with 1 tbsp flour; gently fold into batter.
5. Divide batter among muffin cups, filling almost to top. Sprinkle with sugar.
6. Bake 5 mins at 425°F, then reduce to 375°F (190°C) for 15-20 mins, until golden.
7. Cool in tin for 5 mins, then transfer to rack. Enjoy warm!

Notes

Key to moist muffins: DO NOT overmix the batter. Lumps are good! For tall domes, start with a high oven temperature.

Frequently Asked Questions

Can I use frozen blueberries?

Absolutely! If using frozen blueberries, do not thaw them. Toss them directly from frozen into a tablespoon of flour and fold them into the batter. This helps prevent them from bleeding color too much into the batter.

Why are my muffins dry and dense?

This is most commonly due to overmixing the batter. As mentioned in the tips, only mix until the wet and dry ingredients are just combined. Baking for too long can also lead to dryness, so keep an eye on your oven and test for doneness.

How do I know when the muffins are done?

The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid overbaking to keep them moist.

Can I make these muffins dairy-free?

Yes, you can! Simply substitute the whole milk with a dairy-free milk alternative (like almond or oat milk) and use a plant-based butter alternative or coconut oil in place of the unsalted butter.