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Easy Blueberry Muffins (Bakery Style) - Soft, Tall, and Bursting With Berries

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for tossing berries
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup (135 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (75 g) unsalted butter, melted and slightly cooled
  • 1/3 cup (70 g) neutral oil (such as canola or vegetable)
  • 3/4 cup (180 g) plain Greek yogurt (or sour cream)
  • 1/3 cup (80 ml) milk (whole milk preferred), at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (225 g) blueberries (fresh or frozen; do not thaw frozen)
  • Coarse sugar (turbinado or demerara) for topping, optional but recommended
  • Finely grated lemon zest from 1 lemon, optional for brightness

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with liners. This high initial heat helps create tall muffin tops.
  2. Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk the wet ingredients: In a separate bowl, whisk sugar, eggs, melted butter, oil, yogurt, milk, and vanilla until smooth. If using lemon zest, whisk it in now.
  4. Combine gently: Pour the wet mixture into the dry. Stir with a spatula just until a few streaks of flour remain. Do not overmix—lumpy batter is fine.
  5. Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour to lightly coat. This helps prevent them from sinking. Fold them into the batter with a few gentle strokes.
  6. Rest the batter (optional but helpful): Let the batter sit for 10–15 minutes. This brief rest hydrates the flour and boosts the rise.
  7. Fill the tin: Divide the batter evenly among the 12 cups, filling them to the top for bakery-style domes. Sprinkle each muffin with coarse sugar.
  8. Bake hot, then lower: Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake 14–17 minutes more, until the tops are golden and a toothpick comes out with a few moist crumbs.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely. This prevents soggy bottoms.
  10. Serve: Enjoy warm or at room temperature. They’re great plain, with butter, or a swipe of lemon curd.