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Bakery-Style Blueberry Muffins Recipe (Easy & Moist)

Bakery-Style Blueberry Muffins

Tall, tender blueberry muffins made with melted butter, vanilla, and a simple high-temperature baking method. Fresh or frozen blueberries work beautifully in this easy breakfast recipe.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups (250 g) All-purpose flour
  • 1 cup (200 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Milk
  • 1 1/2 cups (about 225 g) Fresh or frozen blueberries
Optional Topping
  • 1-2 tablespoons Coarse sugar

Method
 

Step-by-Step
  1. Line a 12-cup muffin pan with paper liners and preheat the oven to 425°F (220°C).
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk the melted and slightly cooled butter with the eggs, vanilla extract, and milk.
  4. Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are fine.
  5. Gently fold in the blueberries, keeping frozen blueberries frozen if using them.
  6. Divide the batter among the liners, filling each nearly to the top. Sprinkle with coarse sugar if desired.
  7. Bake at 425°F (220°C) for 5 minutes without opening the oven. Reduce the temperature to 350°F (175°C) and bake for another 18 to 20 minutes.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Do not overmix, because excessive stirring can make muffins dense and chewy. Frozen blueberries should be folded in while still frozen and may tint the batter slightly. Store cooled muffins in an airtight container and enjoy within a few days.