Learn how to make this bakery style blueberry muffin recipe with 10 easy ingredients. These homemade blueberry muffins are packed with 2+ cups of fresh or frozen blueberries. Includes tips for making TALL muffins! 

12 blueberry muffins arranged in a grid pattern on metal baking sheet

I am pumped to be adding a recipe for easy blueberry muffins to our muffin collection. I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, they are perfect anytime.

After making 6 batches of muffins, that’s 72 muffins, I nailed the best blueberry muffins with nice, domed tops. 

one blueberry muffin on white plate on white background

Why These Are The Best Blueberry Muffins

  • Packed with blueberries (2 cups!)
  • Everyday ingredients
  • Can use fresh or frozen blueberries
  • Moist, soft muffins with tender crumb
  • Tall and domed muffins tops (bakery style!)

Ingredients

These simple ingredients make the best blueberry muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.

  • all purpose flour: flour is necessary to build structure
  • granulated sugar: adds sweetness and flavor
  • baking powder: helps to leaven and lift the batter
  • salt: just a pinch to balance the sweetness and enhances the other flavors
  • cinnamon / nutmeg: just a touch for flavor
  • eggs: binds the batter together by providing structure
  • buttermilk: adds fat, moisture and flavor
  • vegetable oil: adds fat and moisture 
  • vanilla extract: adds flavor
  • blueberries: the star of blueberry muffins

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
blueberry muffin batter in metal muffin pan

How to Make Homemade Blueberry Muffins

Combine dry ingredients. In a mixing bowl combine flour, granulated sugar, baking powder, salt, nutmeg or cinnamon. Stir with a spoon to combine and set aside.

Combine wet ingredients. In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with electric mixer on low for 30 seconds. 

Combine all ingredients. Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!

Fold in blueberries. Using a spatula, gently fold in the blueberries. If using frozen blueberries, do not thaw them. The batter will be very thick!

Let batter rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.  Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 

Extra blueberries. Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. 

Bake one pan at a time. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 22-25 minutes. 

close up of blueberry muffin top in metal muffin pan

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

blueberry muffin with bite removed in muffin pan

Can I Use Frozen Blueberries in Muffins? 

Yes! You can make blueberry muffins with frozen blueberries. Use the same amount of fresh or frozen blueberries. Be sure to add them to the batter while they are still frozen. Do not thaw the frozen blueberries. 

How to Make Gluten Free Blueberry Muffins

I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

two blueberry muffins stacked on top of each other on white plate on white background

Time Required

  • 5 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • Bake for 7 minutes at 425ºF
  • Bake for 22-25 minutes at 350ºF
  • 20-30 minutes to cool

Storing & Freezing Muffins

To store this blueberry muffin recipe, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.

You can also freeze these in a freezer safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip lock bag. You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.

Pro Tips

  • Measure the flour using the spoon and level method.
  • Use baking powder, do not swap for baking soda.
  • For best results, make these blueberry muffins with buttermilk. This recipe has not been tested with whole milk, skim milk or a milk alternative. 
  • Allow the batter to rest for 15 minutes. 
  • Top the muffins with lots of blueberries and sanding sugar for a true bakery style muffin. 
  • Bake at a higher temperature initially to cause the muffins to rise quickly. 
  • Because the muffin batter is so thick, the blueberries stay in place and don’t sink to the bottom of the muffins. Therefore tossing the blueberries in flour is not needed. 
one blueberry muffin on white plate on white background

They came out amazing. The best I’ve tried. The texture has the perfect crumb too. I was skeptical about the thickness of the batter at 1st but made no adjustments and they were perfect either the high tops too!

-Shaaz

More Muffin Recipes

Blueberry Muffin Recipe

4.65 from 74 ratings
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 12 muffins
Learn how to make this bakery style blueberry muffin recipe with 10 easy ingredients. These homemade blueberry muffins are packed with 2+ cups of fresh or frozen blueberries. Includes tips for making TALL muffins!

Ingredients

  • 3 cups all purpose flour, 360 grams
  • 1 ½ cups granulated sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg or cinnamon
  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups fresh blueberries, can also use frozen, do not thaw

To top the muffins

Instructions
 

  • In a mixing bowl combine the flour, granulated sugar, baking powder, salt, nutmeg or cinnamon. Stir with a spoon to combine and set aside.
  • In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with electric mixer on low for 30 seconds. 
  • Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries. The batter will be very thick!
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 
  • Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. 
  • Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Notes

You can make blueberry muffins with frozen blueberries. Use the same amount of fresh or frozen blueberries. Be sure to add them to the batter while they are still frozen. 
I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 252kcal, Carbohydrates: 54g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 232mg, Potassium: 91mg, Fiber: 2g, Sugar: 29g, Vitamin A: 86IU, Vitamin C: 3mg, Calcium: 88mg, Iron: 2mg
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