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Easy Bakery-Style Blueberry Muffin Recipe

Easy Bakery-Style Blueberry Muffins

These tender blueberry muffins have generously filled bakery-style tops, a buttery crumb, and plenty of fresh or frozen blueberries. A short batter rest and generous filling help create their impressive height.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups (240 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, preferably whole or 2%
  • 2 cups (about 300 g) Fresh blueberries
Optional Topping
  • 2-3 tablespoons Coarse or turbinado sugar
Optional Flavor
  • 1 teaspoon Finely grated lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C), then line a 12-cup muffin pan with paper liners or grease it thoroughly.
  2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. If desired, reserve a tablespoon of this mixture for gently coating the blueberries.
  3. In a separate bowl, whisk the melted, slightly cooled butter with the eggs, vanilla, and milk until smooth. Stir in the lemon zest if using.
  4. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. The batter should be thick and slightly lumpy, not smooth.
  5. Fold in the blueberries gently, taking care not to crush them. Add frozen blueberries straight from the freezer without thawing.
  6. Let the batter rest for 10 to 30 minutes, then divide it evenly among the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar if desired.
  7. Bake for 22 to 28 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for about 5 minutes before transferring the muffins to a rack.

Notes

For taller tops, fill the cups generously and rest the batter before baking. Frozen blueberries may need a few extra minutes in the oven. Store cooled muffins airtight at room temperature for up to 2 days, refrigerate for longer storage, or freeze for up to 3 months.