Best Blueberry Muffin Recipe
Want to make absolutely perfect blueberry muffins that rival any professional bakery? I spent 6 months testing and perfecting muffin recipes so I could teach you the exact, easy to follow steps to make bakery style muffins at home!
Amazing recipe! I’ve been looking for the perfect muffin recipe and I finally found it! My kids can’t stop eating them! Thank you for sharing this recipe and all the pro tips!
-Debbie


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.
I spent the last 6 months perfecting muffins and muffins domes. Lucky for you, I’ll boil all that work down into 4 easy to follow tips so you can make bakery style muffins at home. Your family will think you bought these from a bakery, they are THAT good!

Why you’ll love this recipe for Blueberry Muffins
- Packed with blueberries (2 cups!)
- Uses everyday ingredients
- Can use fresh or frozen blueberries
- Moist, soft muffins with tender crumb
- Tall and domed muffins tops (bakery style!)
Homemade Blueberry Muffins 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.

How to make 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.

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 large, 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. 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 muffin 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.
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. 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.

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 this Blueberry Muffins Recipe gluten free
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.

Storing & Freezing Muffins
MUFFIN STORAGE
If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day.
In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.
But I have a trick to help that – paper towels.
For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored.
If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels.
HOW TO FREEZE MUFFINS
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

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.

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
Best Blueberry Muffin Recipe FAQs
Be sure to add them to the batter while they are still frozen. Do not thaw the frozen blueberries, otherwise they will dye the the batter purple.
My muffin batter is very thick so you don’t need to worry about the blueberries sinking to the bottom.
First, properly measure the flour to ensure they aren’t dry. Second, watch the bake time closely. These two are big factors in making sure muffins are moist and fluffy.
My blueberry muffin batter is designed to be thick, because a thicker batter is known to produce a taller muffin dome.
More Recipes

Homemade Blueberry 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
- ½ cup blueberries
- sanding sugar
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.
- 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.
Marvelous muffins 😍😋😋😋😋
Looks so good going to make.
Hello my frozen blueberries have ice on them. Should I rinse & dry them with paper towels?
Yes, that would probably be the best method to remove the ice!
Just made these, followed the recipe exactly and turned out just like the pictures . . . delicious too!
Delicious! I made them with whole milk instead of buttermilk, and they still turned out great!
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!
Best muffins ever! however i didn’t have liners and now I can’t really get them out…but damn they are delicious!
I made these with Bob’s Red Mill Gluten Free baking flour and they are THE BEST gluten free Blueberry Muffins I have had ever! So good.
Delicious! I made these yesterday morning for my husband and I since we both struggle with eating breakfast consistently. I tried the first recipe I came across and now this one (and probably the pumpkin muffin recipe) will make it into my recipe book! Do you think I can spread the recipe across an additional 12 muffins? I am watching my calories and will need to dial back the morning calories a smidge. Either way love these!!
I made these following the recipe but feel that two cups of blueberries is too much. Anyone else agree?
One of the very best recipes! I used frozen blueberries and the muffins were perfect.
Made these for the first time today, and they have turned out just perfect! I’ve shown a photo on fb and my friends said they look professional.
Thankyou for explaining everything so well x
Delicious recipe. I’ve never come across a blueberry muffin recipe before now that turn out so tall! I must confess, I was out of frozen blueberries so I used frozen blackberries as a substitute, cutting them in half. Turned out perfect. I can’t wait to pick up some blueberries to try again.
These are so good and turned out beautiful! I used soy milk with a little vinegar in place of the buttermilk and it was just fine. Definitely a keeper!
What is sanding sugar?
Sanding sugar is coarse decorating sugar. https://amzn.to/3YdcMNx
Picked up some blueberries and baked another batch this morning. Perfection!
Although ive made this according to the recipe and they turned out amazing we have chosen to go gluten free and cut down sugar for health reasons. I tried switching out the cup and a half of sugar for a cup of maple syrup instead and added an extra 1/4 cup of gf flour. Will see how it turns out!
Made these today with almond milk, they were awesome
I followed the recipe exactly and these came out perfectly! My husband loves them.
Amazing recipe! I’ve been looking for the perfect muffin recipe and I finally found it! My kids can’t stop eating them! Thank you for sharing this recipe and all the pro tips!
Best blueberry muffin recipe ever! Followed the tips and they came out Ahhhmazing! Super domes – better than a bakery! Thank you Beth for sharing your love of baking with us!
Excellent recipe!! Very easy to follow and the end result was super impressive!! They looked and tasted amazing. Thank you!
These muffins were incredible. I thought I was gonna mess them up when I subbed olive oil for the veggie oil, but they still turned out great!
These muffins are good but I found them a little dry. I baked them for 22 minutes after lowering temperature and I guess that was too long. I will be checking them earlier the next time I make them.
So easy and came out perfectly domed! Delicious!! Made it dairy free with oatmilj and still moist and domed.
Just made these in a mini muffin pan. Baked 5 minutes at 425 and 9 minutes at 350. Rotated the pan twice
Used blueberries and raspberries.
Made 26.
Another bakery style muffin today. I had just a handful of raspberries leftover from something so I added them to the tops of the muffins along with a few extra blueberries. They turned out beautiful and colorful. Made the recipe exactly as stated.
Unbelievably great muffins! Super easy to make and absolutely delicious to eat! But be warned: they’re so good you will need to keep making them :-D
Just made these they look great and taste good. They are a little to dense for me. Is there any way I can change the recipe to make them light and fluffy?
Hi Christy! These are light and fluffy for sure! How did you measure the 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.
Did you use a standard muffin tin or jumbo?
Standard size muffin pan!
These blueberry muffins are to die for! I followed the recipe exactly and it didn’t fail to create super domed, moist and delicious muffins. I’ve tried a couple of Beth’s other muffin varieties as well and the same result! Delicious!
These were so good and easy with basic ingredients. They bare up tall and beautiful. The sanding sugar on top create a great contrast in texture that we loved.
Please help! I’m not a English speaker 🙊 could you please translate cup in ml… I mean, I don’t understand how much 3/4 cup of buttermilk or 1/2 oil is…
I would really love to try make them… Thank you!
Could you just google “how many ml is 3/4 cup” and then use a kitchen scale to measure.? That may help.
Just wondering why you don’t show the tip of fill every other muffin cup in your video and pictures?
The video is older, before I started using the every other hack!
Recipe is awesome with every little detail shared.. I tried it and it came out amazing.. thank u so much for sharing the recipe
These were amazing! Followed the recipe just like it said, only difference was I didn’t put extra blueberries on the top. I loved the baking process, I have always wanted to have those bakery style muffin looks. Can’t wait to try more recipes.
I made this today and they came out really good! I love the fact that it’s not too sweet. So easy to make and my husband and mom love it!
Ultimately, thee BEST blueberry muffin recipe I have found! I have tried many just looking for the perfect one, and here it is!!! Followed the easy directions exactly! WOW!!! YUMMY! Thank you so much! No more searching!❤️🫐
These are yummy! Had to make right away because my eyes couldn’t look away! Haha
I finally got around to making these, followed the recipe step by step and they turned out perfectly. This will be my new go-to BB Muffin recipe.
Best muffins I’ve ever made!😍 I’ve tried many blueberry muffin recipes and this is by far my favorite. They look amazing and taste even better!
I made these the other day, followed the recipe exactly, and they turned out amazing! Super easy and delicious recipe! My whole family loved them and I will definitely be making these again in the future. I can’t wait to try out the other recipes that Beth has on here!
Probably the best muffins I’ve ever had! Thank you ♥️ I subbed the vegetable oil out with 50/50 melted butter and liquid coconut oil (pure coconut oil that stays liquid at room temp) because we don’t eat any vegetable/seed oils. Turned out really nice.
Great recipe! The technique in fact created SUPER domes, so good! I now use this recipe as my go-to muffin recipe :)
These are amazing muffins!! we are so excited to use the blueberries we picked -a whole gallon! This was a fun technique I’ve never heard of and definitely bakery-worthy or even better. The texture is great and can’t wait to make them again. Thanks Beth!!
These are my go to blueberries muffins . They are so good and love they don’t have the crumb topping. Also today I tried switching the blueberries for fresh peaches and they turned out great!
The absolute best blueberry muffin recipe and so simple to get amazing muffins. The steps were clear and the results look exactly like the pictures. Thank you for the tips that provide blog worthy muffins to the everyday cook. I even had someone message me on social media to ask if I am selling the muffins. And trust the tip about using fresh blueberries – it is very much worth it.
These muffins are perfect! I much prefer the nutmeg over the cinnamon and slightly reduced the amount of blueberries for personal preference.
Do you see any problem with me swapping out blackberries for blueberries in this recipe?
Nope, I don’t see any problems, should be okay!
Baked your chocolate chip muffins this morning, and they came out beautiful. Making the blueberry ones today also. Do you think that the same results would happen if a 24 cupcake pan who with the every other method?
Yes you can use a 24 cup pan and do the every other method!
These are the most delicious blueberry muffins I’ve ever had!! I am for sure buying the cookbook. Thank you so much for sharing your recipes!