Bakery Style Blueberry Muffins
These bakery-style blueberry muffins are tender, moist, and bursting with fresh blueberries, featuring a golden-domed top and a delightful sugary crust.
Equipment
- Oven
- Muffin tin
- Paper liners
- Large bowl
- Whisk
- Medium bowl
- Spatula or wooden spoon
- Wooden skewer or toothpick
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup whole milk or buttermilk
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 cup fresh or frozen blueberries
- 2 tablespoons turbinado sugar optional, for topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare a 12-cup muffin tin by lining it with paper or greasing it well.
Mixing Dry Ingredients
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until there are no lumps.
Mixing Wet Ingredients
- In a separate medium bowl, combine the egg, milk, melted butter, and vanilla extract, whisking until well combined.
Combining & Folding
- Pour the wet ingredients into the dry, then gently mix with a spatula until just combined, being careful not to overmix to ensure tender muffins.
- Carefully fold in the blueberries; if using frozen, toss them lightly in 1 tablespoon of flour to prevent sinking.
Baking
- Divide the batter among the 12 muffin cups, filling them almost to the top, and sprinkle with turbinado sugar if desired.
- Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes until a wooden skewer inserted into a muffin comes out clean.
Cooling
- Allow the muffins to cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
For an extra burst of flavor, you can add a pinch of lemon zest to the wet ingredients. Avoid overmixing the batter, as this can result in tough muffins. If using frozen blueberries, do not thaw them; toss them directly into the batter. This helps prevent them from sinking to the bottom and bleeding color into the batter. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.