Blueberry 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!
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.
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.
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.
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.
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.
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.
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
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
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.
- 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.
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!