Homemade Blueberry Muffins

4.76 from 131 ratings

Homemade Blueberry 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!

Prep Time5

Cook Time30

Additional Time30

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: best blueberry muffins, blueberry muffin recipe, blueberry muffins with buttermilk, easy blueberry muffins, homemade blueberry muffins, how to make blueberry muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

3 cups (360g) all purpose flour
1 ½ cups (297g) granulated sugar
3 tsp baking powder
½ tsp salt
¼ tsp nutmeg or cinnamon
2 large eggs
¾ cup (177ml) buttermilk
½ cup (118ml) vegetable oil
2 tsp vanilla extract
2 cups (320g) fresh blueberries can also use frozen, do not thaw

To top the muffins

½ cup (80g) 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.
3 cups (360g) all purpose flour, 1 ½ cups (297g) granulated sugar, 3 tsp baking powder, 1/2 tsp salt, 1/4 tsp nutmeg or cinnamon
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
2 large eggs, 3/4 cup (177ml) buttermilk, 1/2 cup (118ml) vegetable oil, 2 tsp vanilla extract
Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the blueberries. The batter will be very thick!
2 cups (320g) fresh blueberries
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.
1/2 cup (80g) blueberries, 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.

Video

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.

Nutrition