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Bakery-style blueberry muffins on table
ChefMaster Emily

Bakery-Style Blueberry Muffins

This Blueberry Muffin Recipe brings all the comfort of a bakery-fresh treat into your kitchen, with simple ingredients and foolproof steps. Tall, fluffy, golden on the outside, and bursting with juicy blueberries inside—these muffins are your new go-to breakfast favorite!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • all-purpose flour spooned and leveled
  • baking powder
  • baking soda
  • salt just a pinch
  • granulated sugar
  • butter melted
  • buttermilk
  • eggs
  • vanilla extract
  • blueberries fresh or frozen
  • coarse sugar for topping, optional

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk

Method
 

  1. Preheat your oven to 425°F. Line a muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Gently mix wet ingredients into dry ingredients until just combined. Do not overmix.
  5. If using frozen blueberries, toss them with a bit of flour. Fold the blueberries into the batter gently.
  6. Divide batter evenly among muffin cups, filling nearly to the top. Sprinkle with coarse sugar if desired.
  7. 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

Let batter rest for 10–15 minutes before baking for extra height. For variations, try adding lemon zest, chocolate chips, or swapping some blueberries for other berries.