Let’s talk about the perfect blueberry muffin—tall, fluffy, golden on the outside, bursting with juicy blueberries inside, and crowned with that irresistible crunchy-sugary top. This Blueberry Muffin Recipe is the one you’ll want to bookmark, print, and pass down. It’s everything you love about bakery muffins, but made right at home—with love, warmth, and way more blueberries.
These muffins are moist and tender, thanks to the right combo of ingredients (hello, buttermilk and butter!), and they’ll fill your kitchen with the sweet scent of vanilla and berries as they bake. Trust me, you’re going to love this one!
Table of Contents
Why You’ll Love This Recipe
- Jam-packed with blueberries—every bite is bursting!
- Bakery-style tall tops—they rise high and proud.
- Simple pantry ingredients—nothing fancy, just goodness.
- Perfectly sweet with a hint of vanilla and that dreamy sugar-crust.
- No mixer needed—just a bowl and a whisk.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast |
| Prep Time | 10 minutes |
| Cook Time | 22–25 minutes |
| Total Time | ~35 minutes |
| Yield | 12 standard muffins |
| Focus Keyword | Blueberry Muffin Recipe |
| Skill Level | Easy-peasy |
Bakery-Style Blueberry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Gently mix wet ingredients into dry ingredients until just combined. Do not overmix.
- If using frozen blueberries, toss them with a bit of flour. Fold the blueberries into the batter gently.
- Divide batter evenly among muffin cups, filling nearly to the top. Sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 17-20 minutes until golden and a toothpick comes out clean.
Notes
How to Make the Best Blueberry Muffins
1. Prep Your Pan and Preheat the Oven
Start by preheating your oven to a high temp (this helps those muffin tops rise up tall). Line your muffin tin with paper liners or give it a good spray with non-stick baking spray.
2. Whisk Dry Ingredients
In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, and sugar. Make sure it’s well combined and lump-free.
3. Mix the Wet Stuff
In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Give it a good whisk until smooth.
4. Combine and Fold
Gently mix the wet ingredients into the dry ingredients. Don’t overmix—just until the batter comes together. A few lumps are totally fine.
5. Toss in the Blueberries
If you’re using frozen blueberries, toss them in a bit of flour first so they don’t sink to the bottom. Fold them gently into the batter.
6. Scoop and Sprinkle
Divide the batter evenly among the muffin cups (fill them nearly to the top!). Sprinkle with coarse sugar if you’re going for that bakery-style vibe.
7. Bake Until Golden
Bake at a high temp for the first few minutes, then reduce the heat—this creates those iconic muffin tops. Bake until they’re golden brown and a toothpick comes out clean.
Pro Tips for Perfect Muffins
- For sky-high muffins, don’t skimp on filling the muffin cups.
- Let the batter rest 10–15 minutes before baking for an extra boost.
- Use a cookie scoop for even-sized muffins (and easier cleanup!).
Flavor Variations
- Lemon Blueberry: Add lemon zest and a splash of lemon juice to the batter.
- Berry Mix-Up: Sub half the blueberries with chopped strawberries or raspberries.
- Blueberry Choco-Chip: Stir in white or dark chocolate chips for a sweet twist.
- Healthier Take: Swap half the flour for whole wheat and use coconut sugar.
Serving Suggestions
These beauties are so good warm out of the oven with a pat of butter or a drizzle of honey. Serve them alongside your morning coffee, fresh orange juice, or even pack them in lunchboxes for a midday treat!
Make-Ahead & Storage Tips
- To Make Ahead: Mix the dry ingredients the night before. Store the wet separately, then combine and bake fresh in the morning.
- Storage: Store in an airtight container at room temp for up to 3 days. They’re still delish on day 3!
- Leftovers: Pop one in the microwave for 10–15 seconds to warm it right back up.
Freezing & Reheating
- To Freeze: Let muffins cool completely, then freeze in a zip-top bag for up to 3 months.
- To Reheat: Microwave frozen muffins for 30–40 seconds or reheat in the oven at 300°F for 10 minutes.
FAQs
Can I use frozen blueberries?
Yes! No need to thaw them—just toss them in a bit of flour before folding into the batter to prevent bleeding.
Why did my muffins turn out dense?
Overmixing is usually the culprit. Stir gently and only until just combined.
Can I make mini muffins with this recipe?
Absolutely! Just reduce the bake time to around 10–12 minutes.
What’s the secret to tall muffin tops?
Start with a high oven temp (like 425°F), then reduce it after 5 minutes. It gives the muffins a big lift.
Final Thoughts
There’s something so nostalgic and cozy about a warm blueberry muffin, especially when it’s homemade. This Blueberry Muffin Recipe brings all the comfort of a bakery-fresh treat into your kitchen, with simple ingredients and foolproof steps. Whether you’re baking for brunch, snack time, or just because—it’s always the right time for a muffin.
So go ahead, bake a batch. Your kitchen will smell amazing, your heart will feel full, and your taste buds? Oh, they’ll be vibing.