Best Blueberry Muffin Recipe

Tired of blueberry muffins that bake up flat instead of tall and domed? I spent 6 months solving that exact problem, and readers now call me the internet’s muffin expert because of it. This recipe uses the same bakery style technique I later built into my published muffin cookbook. Two cups of blueberries and one simple temperature trick are all it takes to fix your muffin game for good.

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’ve been called the internet’s muffin expert enough times that I finally believe it. Readers started using that title after this exact blueberry muffin recipe went out into the world, and it’s the one that taught me the four techniques behind every tall, domed muffin I’ve made since. I spent 6 months testing and retesting before I landed on the version below, and I’ve since built an entire muffin cookbook around what I learned from it.

I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, blueberry muffins are perfect anytime. I packed in 2 full cups of blueberries and used the same tall dome technique from my other bakery style muffins, so every batch comes out looking like it walked straight out of a bakery case.

If you’ve made any of my other muffin recipes, you already know the drill. If this is your first time here, welcome. You’re about to see exactly why bakery style muffins aren’t as complicated as they look.

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.

How to Make Bakery Style 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. 
7. Extra blueberries. Press the additional 1/2 cup of blueberries on top of the muffins and sprinkle with sanding sugar. 
8. 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. 

What Temperature Do You Bake Blueberry Muffins At?

These blueberry muffins bake at two temperatures. Start at 425ºF for 7 minutes, then drop the oven down to 350ºF without opening the door, and bake another 22 to 25 minutes. That high heat start is what gives you the tall, domed bakery style top. If you’re wondering how long to bake muffins at 350, this is exactly why the answer isn’t one flat number. The initial blast of high heat sets the outer edge fast, then the lower temperature finishes cooking the inside without drying it out.

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.

Storing and 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.

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

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