Homemade Blueberry Muffins
Bakery style blueberry muffins with tall, domed tops and 2 full cups of blueberries in every bite. Six months of testing went into the bake time trick that gives these muffins their signature height. Easy ingredients, easy steps, real bakery results at home.
Servings: 12 muffins
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 (170g) buttermilk
- ½ cup (100g) 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 (170g) buttermilk, 1/2 cup (100g) 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.
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.
To Store: If you'll eat the muffins within 24 hours, leave them uncovered on the counter. For longer storage, line an airtight container with paper towels, add a single layer of muffins, then top with another paper towel. The paper towels soak up extra moisture so the tops stay crisp instead of going soggy.
To Make Ahead: This batter can be made ahead of time. Mix it up, cover the bowl, and store it in the fridge for up to a day. When you're ready to bake, skip bringing it to room temperature and bake straight from cold.
To Freeze: Wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container. Freeze for up to 3 months. To thaw, leave at room temperature for about an hour, or unwrap and microwave in 20 second intervals until warm.
Don’t have buttermilk? Learn how to make homemade buttermilk.
Nutrition
Calories: 332kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 232mg | Potassium: 91mg | Fiber: 2g | Sugar: 29g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg