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

  • 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
blueberry muffin batter in metal muffin pan

How to Make Homemade Blueberry Muffins

  1. In a mixing bowl combine all the dry ingredients. 
  2. In a larger mixing bowl combine all the wet ingredients. 
  3. Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries. 
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425ºF.
  5. Fill the liners to the top with batter. Yes – to the top! 
  6. Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. 
  7. 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. 

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. 

close up of blueberry muffin top in metal muffin pan

How to Create Bakery Style Muffin Tops

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) for 9 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

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.

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

How to Freeze Muffins

Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.

To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.

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 Muffins

4.57 from 39 ratings
Prep Time: 5 mins
Cook Time: 30 mins
Additional Time: 30 mins
Total Time: 1 hr 5 mins
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!
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Ingredients

  • 3 cups all purpose flour
  • 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

Equipment

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.
  • Line a muffin pan with 12 muffin liners. 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. 
  • 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. 

Notes

  • Measure the flour using the spoon and level method.
  • 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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