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
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.

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!

one blueberry muffin on white plate on white background

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.
muffin pan filled every other muffin cup with batter

How to make Blueberry Muffins

  1. 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.
  2. 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. 
  3. Combine all ingredients. Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
  4. 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!
  5. 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.
  6. 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. 
close up of blueberry muffin batter in muffin pan
  1. Extra blueberries. Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. 
  2. 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. 
6 baked blueberries muffins in 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 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.

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 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.

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

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.

blueberry muffins arranged on white tray with blueberries scattered around the tray

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

Best Blueberry Muffin Recipe FAQs

How to add frozen blueberries to muffins?

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.

How do you keep frozen blueberries from sinking in muffins?

My muffin batter is very thick so you don’t need to worry about the blueberries sinking to the bottom.

How do you keep muffins moist and fluffy?

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.

Should blueberry muffin batter be thick or thin?

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

4.69 from 93 ratings
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Yield: 12 muffins
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! 
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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

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.
  • 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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