Bakery-Style Blueberry Muffins
Tall bakery-style blueberry muffins with a sugary sparkle top and juicy berries in every bite—morning coffee-shop classic for USA traffic. High oven blast then lower heat gives domed tops without dry crumbs.
🛒Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for topping
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk or buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour for tossing berries
🔧Kitchen Tools Needed
- 12-cup muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Ice cream scoop
📝Instructions
- 1
Preheat oven to 425°F. Line a 12-cup muffin tin with liners or grease well.
- 2
Whisk flour, 3/4 cup sugar, baking powder, and salt in a bowl.
- 3
In another bowl whisk melted butter, milk, eggs, and vanilla. Pour into dry ingredients and fold until just combined—batter will be thick.
- 4
Toss blueberries with 1 tablespoon flour; fold into batter gently.
- 5
Divide among cups (nearly full for tall tops). Sprinkle with remaining sugar.
- 6
Bake 5 minutes at 425°F, then reduce to 375°F without opening the door and bake 12–15 minutes more until tops are golden and a toothpick has moist crumbs. Cool in pan 5 minutes, then on a rack. Store airtight up to 3 days or freeze.
🥗Nutrition Information
⚡Calories per serving: 230
🏷️Recipe Tags
❓Frequently Asked Questions
Why start at 425°F?
The hot blast helps muffins dome quickly; lowering to 375°F finishes them without burning.
Frozen berries sink?
Toss in flour and fold gently; don’t thaw or they’ll bleed and sink more.
Lemon version?
Add 1 tablespoon lemon zest to the batter and a simple lemon glaze after baking.
Oil instead of butter?
Use 1/2 cup neutral oil; muffins stay moist longer.
How to reheat?
Microwave 15 seconds or warm at 300°F for 8 minutes.
