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Blueberry Muffins (Bakery-Style) - Big, Fluffy, and Packed With Berries

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – For structure and tender crumb.
  • Granulated sugar – Sweetness and browning.
  • Baking powder – The main leavening for tall muffins.
  • Baking soda – Helps with lift and browning when used with buttermilk or yogurt.
  • Salt – Balances flavor.
  • Unsalted butter – Melted, for flavor.
  • Neutral oil (like canola or vegetable) – For moisture.
  • Buttermilk (or plain yogurt thinned with milk) – For tenderness and tang.
  • Large eggs – For structure and richness.
  • Vanilla extract – For warm, round flavor.
  • Fresh or frozen blueberries – The star ingredient.
  • Lemon zest (optional) – Brightens the blueberries.
  • Coarse sugar (like turbinado) – For crunchy tops.

Method
 

  1. Prep the pan and oven: Heat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well. The high heat at the start helps create tall, domed muffins.
  2. Mix dry ingredients: In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) sugar, 2 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.
  3. Prepare the blueberries: If using fresh, pat them dry. If using frozen, do not thaw. Toss the berries with 1 tablespoon flour to help prevent sinking.
  4. Combine wet ingredients: In a separate bowl or large measuring cup, whisk 2 large eggs, 1/2 cup (120 ml) buttermilk, 1/3 cup (80 ml) neutral oil, 1/4 cup (55 g) melted unsalted butter, and 1 1/2 tsp vanilla extract. Add 1 tsp lemon zest if using.
  5. Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just a few streaks of flour remain. The batter should be thick and slightly lumpy. Do not overmix.
  6. Fold in blueberries: Gently fold in 1 1/2 cups blueberries. Overmixing will turn the batter purple and toughen the muffins.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each to the top. Sprinkle generously with coarse sugar for that bakery-style crunch.
  8. Bake high, then lower: Bake at 425°F (220°C) for 5–6 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 14–16 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  9. Cool properly: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. This prevents soggy bottoms and helps set the crumb.
  10. Serve: Enjoy warm or at room temperature. They’re fantastic plain or with a pat of butter.