These bakery-style blueberry muffins have everything you want: towering domed tops, a tender, moist crumb, and bursts of juicy blueberry in every bite, all finished with a crunchy sugar top. They taste like the ones in the glass case at your favorite bakery, but they come together in one bowl in your own kitchen.
The trick to those tall, beautiful tops is a hot oven start and a thick batter — small details that make a big difference.
Why you'll love this recipe
- Bakery-tall tops. A simple trick gives you those gorgeous domes.
- Moist and tender. Soft crumb packed with blueberries.
- One bowl. Easy enough for a weekday, special enough for a weekend.
Tips for the best results
Start baking at a high temperature for the first few minutes to spring the tops up, then lower it to finish gently. Toss the blueberries in a little flour so they don't sink, and don't overmix the batter — lumps are good. Fill the liners high for proper bakery domes.
Bakery-Style Blueberry Muffins
Tall, tender muffins bursting with blueberries and topped with crunchy sugar.
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Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1.5 cups blueberries (fresh or frozen)
- 2 tbsp coarse sugar, for topping
Instructions
- Step 1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin. Whisk the flour, sugar, baking powder, and salt.
- Step 2. In another bowl, whisk the eggs, milk, oil, and vanilla.
- Step 3. Pour the wet into the dry and stir just until combined; the batter will be thick. Toss the blueberries with a spoonful of flour and fold them in.
- Step 4. Divide the batter among the liners, filling them nearly full, and sprinkle with coarse sugar.
- Step 5. Bake at 425°F for 5 minutes, then reduce to 375°F (190°C) and bake 15-18 more minutes, until golden and a toothpick comes out clean.
Make it your own
Add lemon zest to brighten them, a cinnamon-sugar or streusel topping for crunch, or swap blueberries for raspberries or chocolate chips. A splash of sour cream or yogurt makes them even more tender.
Frequently asked questions
Can I use frozen blueberries? Yes — don't thaw them, and toss them in flour to limit streaking and sinking.
Why didn't my muffins dome? They need a hot oven start and a thick batter filled high in the liners. Don't overmix, which can flatten them.
How do I store them? Keep airtight at room temperature up to 3 days, or freeze for up to 2 months. Warm briefly to refresh.
