Blueberry Muffin Recipe

I’ve spent years perfecting this blueberry muffin recipe, and I can confidently say it’s the one that’ll finally give you those tall, fluffy, bakery-style muffins you’ve been craving. The secret isn’t just in the ingredients—it’s in a simple temperature trick that most home bakers don’t know about. Once you understand this technique, you’ll never go back to dense, flat muffins again.

Recipe

I can honestly say with complete confidence that these are the most incredible blueberry muffins you’ll ever sink your teeth into—they’re bakery-quality good, but made right in your own kitchen! What makes them absolutely irresistible is the perfect combination of tangy buttermilk that creates an incredibly tender crumb, fresh (or frozen) blueberries that burst with sweetness in every bite, and a secret technique of tossing the berries in flour that prevents them from sinking to the bottom.

I’ve been perfecting this recipe for years, testing different ratios and methods until I found the magic formula that delivers those gorgeous, sky-high muffin tops with a golden exterior that gives way to the most pillowy-soft interior you can imagine.

Each bite is pure heaven—you get that subtle vanilla warmth, the bright pop of juicy blueberries, and a texture that’s somehow both light and satisfying at the same time. The best part? Your kitchen will smell like a cozy bakery within minutes of putting these beauties in the oven, and the aroma alone will have everyone rushing to the kitchen asking when they’ll be ready.

Trust me, once you make these muffins, you’ll never need another blueberry muffin recipe again—they’re that good, and surprisingly simple to make even if you’re not an experienced baker.

Ingredients

The secret to bakery-quality blueberry muffins isn’t just technique—it’s starting with the right ingredients. Fresh blueberries are absolutely non-negotiable here; frozen ones release too much moisture and turn your batter purple.

Oil keeps these muffins incredibly tender for days, while buttermilk adds that subtle tang that makes the blueberries pop. Don’t have buttermilk? Mix 1 cup whole milk with 1 tablespoon white vinegar and let it sit for 5 minutes—instant substitute that works like magic.

For the Muffins:

• 2 cups all-purpose flour – The foundation; don’t substitute with cake flour or you’ll lose structure
• ¾ cup granulated sugar – Just enough sweetness to complement, not overpower the berries
• 2 teaspoons baking powder – Fresh is essential; check the expiration date for maximum lift
• ½ teaspoon salt – Enhances every other flavor in the muffin
• ⅓ cup vegetable oil – The moisture secret; melted butter works but oil keeps them softer longer
• 1 large egg – Room temperature mixes better and creates a more even crumb
• 1 cup buttermilk – The tang that makes blueberries shine; whole milk + vinegar works in a pinch
• 1 teaspoon vanilla extract – Pure vanilla only; imitation tastes flat against fresh berries
• 1½ cups fresh blueberries – Small, firm berries work best; toss in flour to prevent sinking
• 1 tablespoon flour – For coating berries; this one trick prevents purple streaks

For the Topping (Optional but Recommended):

• 2 tablespoons coarse sugar – Creates that coveted bakery-style crunchy top
• ½ teaspoon cinnamon – Just a whisper for warmth without competing with the berries

How to Make the Best Fluffy Bakery-Style Blueberry Muffins

Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners or grease with butter.

This high temperature creates the perfect dome top that bakery muffins are famous for. The initial blast of heat causes the batter to rise quickly, giving you those coveted sky-high tops. Don’t skip the liners—they prevent sticking and make cleanup a breeze.

Toss fresh or frozen blueberries with 1 tablespoon of flour in a small bowl.

This simple trick prevents your blueberries from sinking to the bottom during baking. The flour coating helps them stay suspended throughout the muffin, giving you beautiful bursts of berry in every bite. If using frozen berries, don’t thaw them first—they’ll work perfectly straight from the freezer.

In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.

Whisking guarantees all your dry ingredients are evenly distributed, preventing pockets of baking powder or salt that could create uneven rising or taste. This step only takes 30 seconds but makes a huge difference in your final texture.

In a separate bowl, whisk together 1 large egg, 1 cup whole milk, ⅓ cup melted butter (cooled slightly), and 1 teaspoon vanilla extract.

Mixing wet ingredients separately guarantees they’re perfectly combined before meeting the flour. Make sure your melted butter isn’t piping hot—it could scramble the egg or create lumpy batter. Room temperature ingredients blend together more easily and create a smoother final texture.

Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just barely combined.

Here’s where patience pays off! Mix just until you can’t see dry flour streaks—the batter should still look lumpy and rough. Overmixing develops the gluten in flour, which turns fluffy muffins into dense, tough hockey pucks. Stop stirring sooner than you think you should.

Gently fold in the flour-coated blueberries with just 2-3 more strokes.

These final folds distribute the berries without overworking the batter. Your goal is to incorporate them evenly while maintaining that essential tender crumb. Resist the urge to keep stirring—those lumps are your friend.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

An ice cream scoop or large spoon works perfectly for portioning. Filling them ¾ full gives the muffins room to rise without overflowing, while still creating those beautiful domed tops. If you have leftover batter, it’s better to make a few extra muffins than overfill the cups.

Bake for 5 minutes at 425°F, then reduce temperature to 375°F and continue baking for 15-18 minutes.

This temperature trick is the secret to bakery-style height! The initial high heat creates rapid rising, while the lower temperature finishes cooking the centers without burning the tops. Your muffins are done when the tops are golden brown and spring back lightly when touched.

Cool in the pan for 5 minutes, then transfer to a wire rack.

This brief cooling period prevents the muffins from falling apart when you remove them, but don’t let them sit too long or they’ll become soggy from trapped steam. Moving them to a wire rack stops the cooking process and keeps the bottoms from getting soggy.

Chef Tips

Professional bakers often swear by the “muffin method” for achieving consistently light, tender results every single time.

I recommend mastering proper ingredient prep by measuring everything beforehand. Don’t overlook knife skills when chopping fresh blueberries—uniform pieces distribute evenly throughout batter.

Mix wet and dry ingredients separately, then combine gently. Overmixing creates tough, dense muffins.

Nutrition

These blueberry muffins provide a balanced mix of carbohydrates, healthy fats, and essential nutrients. Each muffin contains antioxidants from fresh blueberries along with fiber and protein.

What You’ll Love About This Recipe

Get ready to fall head over heels for these incredibly fluffy, bakery-style blueberry muffins that smell absolutely divine while they’re baking! This foolproof recipe creates tender, moist muffins bursting with juicy berries that won’t sink to the bottom, making every single bite a delightful surprise.

Perfect texture every time – These muffins come out wonderfully light and fluffy with tender crumbs that practically melt in your mouth. This is thanks to a simple technique that prevents overmixing.

Bursting with fresh flavor – Each muffin is packed with plump, juicy blueberries that stay perfectly distributed throughout the batter. This creates beautiful pockets of sweet-tart berry goodness in every bite.

Simple ingredients, amazing results – You probably already have everything you need in your pantry right now. The straightforward mixing method means you can have fresh, warm muffins on the table in under 30 minutes.

Recipe Card

This classic blueberry muffin recipe creates tender, fluffy muffins bursting with juicy blueberries in every bite. The simple combination of pantry staples results in bakery-style muffins with golden tops and moist crumb that make perfect breakfast treats or afternoon snacks.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 1 large egg
• 1 cup milk
• 1 cup fresh blueberries
• 1 tablespoon flour (for coating blueberries)

Instructions:

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Toss blueberries with 1 tablespoon flour to coat.
4. In a separate bowl, whisk together melted butter, egg, and milk.
5. Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix.
6. Fold in flour-coated blueberries.
7. Divide batter evenly among muffin cups, filling each about 2/3 full.
8. Bake for 20-25 minutes or until tops are golden brown and a toothpick inserted in center comes out clean.
9. Cool in pan for 5 minutes before transferring to wire rack.

Notes:

Coating blueberries in flour prevents them from sinking to the bottom during baking. Avoid overmixing the batter to guarantee tender muffins. Fresh or frozen blueberries work equally well.

Equipment:

12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons

Time:

Prep time: 15 minutes

Cooking time: 20-25 minutes

Cuisine: American

Serving: Makes 12 muffins