Irresistible Bakery-Style Blueberry Muffins
These bakery-style blueberry muffins are incredibly moist and bursting with fresh blueberry flavor. A perfect treat for breakfast or a snack, they're easy to make and always a crowd-pleaser.
Equipment
- Muffin pan
- Mixing bowls
- Whisk
- Spatula
- Wire rack
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
Wet Ingredients
- 1 Large egg at room temperature
- ½ cup Milk (whole milk recommended), at room temperature
- ¼ cup Unsalted butter melted and cooled
- 1 teaspoon Vanilla extract
Add-ins
- 1 cup Fresh or frozen blueberries (if frozen, do not thaw, toss with 1 tbsp flour)
- 1 tablespoon Coarse sugar for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease it well.
Mixing
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until lump-free.
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, avoiding overmixing.
- Gently fold in the blueberries; if using frozen, toss them with a tablespoon of flour first.
Baking
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full, and sprinkle with coarse sugar if desired.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not overmix the batter; a few lumps are fine. If using frozen blueberries, tossing them with a little flour helps prevent them from sinking to the bottom of the muffins.