Description
These bakery-style blueberry muffins are ultra-moist, perfectly domed, and loaded with juicy berries. The ideal balance of sweetness and tang, they rival any coffee shop version!
Ingredients
Dry Ingredients:
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients:
1/2 cup (120ml) milk or buttermilk
1/2 cup (120ml) vegetable oil or melted butter
2 large eggs
1 tsp vanilla extract
Fold In:
1 1/2 cups fresh or frozen blueberries (tossed with 1 tsp flour to prevent sinking)
Optional: turbinado sugar for topping
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together all dry ingredients: flour, sugars, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together milk (or buttermilk), oil (or melted butter), eggs, and vanilla until smooth.
4. Add wet ingredients to the dry ingredients and mix gently until just combined.
5. Fold in blueberries tossed in flour, being careful not to overmix.
6. Divide batter evenly among muffin cups, filling almost to the top. Sprinkle with turbinado sugar if desired.
7. Bake for 18–22 minutes, or until a toothpick comes out clean and tops are golden.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use buttermilk for tangier flavor and softer crumb.
Avoid overmixing to prevent tough muffins.
Frozen berries can be used straight from the freezer — no thawing required.
These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: blueberry muffins, bakery-style muffins, fluffy blueberry muffins, buttermilk muffins