Go Back
To make bakery-style blueberry muffins, gather these key ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk (or plain yogurt) - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups fresh blueberries (or frozen, if preferred) - Zest of 1 lemon (optional, for an extra zing) - 1 tablespoon coarse sugar for topping These ingredients work together to create those fluffy muffins you love. You can swap some ingredients if needed. For the buttermilk, use plain yogurt or regular milk with a splash of vinegar. If you don’t have unsalted butter, salted butter is fine; just reduce the salt in the recipe. If you want a gluten-free option, replace all-purpose flour with a gluten-free blend. When choosing blueberries, look for plump, firm berries. They should be deep blue with a slight powdery look. Avoid any that are soft or have green spots. Fresh blueberries taste best, but if you can’t find any, frozen ones work too. Just remember to add them directly from the freezer into your batter to prevent them from turning mushy. {{ingredient_image_2}} First, set your oven to 375°F (190°C). This will ensure even baking. While the oven heats, prepare your muffin tin. You can use paper liners or grease the cups with cooking spray or butter. Make sure every cup is well coated. This helps the muffins pop out easily after baking. In a large bowl, combine the dry ingredients. Add 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until they blend well. This helps the muffins rise evenly. In another bowl, mix the wet ingredients. Combine 1 cup of buttermilk (or plain yogurt), 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. If you want a zestier flavor, add the zest of 1 lemon. This extra touch brightens the muffins. Now, pour the wet mixture into the dry ingredients. Use a spatula to fold them together. Be gentle; mix until just combined. It is okay if there are a few lumps. Overmixing can make your muffins tough. Grab a spoon or an ice cream scoop. Use it to fill each muffin cup with batter. Fill them about 3/4 full. This gives the muffins room to rise and form that perfect dome shape. Before baking, sprinkle a little coarse sugar on top of each muffin for a nice crunch. Place the muffin tin in the oven and bake for 20-25 minutes. They are ready when the tops are golden brown, and a toothpick comes out clean. After baking, cool the muffins in the tin for about 5 minutes. Then, move them to a wire rack to cool completely. This helps keep the muffins fluffy and light. To get that perfect bakery-style texture, use fresh ingredients. Fresh baking powder is key for a good rise. I like to mix the flour and sugar well. This helps the muffins rise evenly. When combining wet and dry ingredients, be gentle. Fold the batter; don’t stir it too much. This keeps the muffins fluffy and light. Finding the right sweetness can make or break your muffins. I use one cup of sugar for balance. If you want less sugar, try using 3/4 cup. You can add lemon zest for a fresh taste; it brightens the flavor. If you like them sweeter, sprinkle coarse sugar on top before baking. This adds a nice crunch. Many bakers make simple mistakes. One common error is overmixing the batter. This can lead to tough muffins. Always check your oven temperature, too. An oven that is too hot can burn the tops while the insides stay raw. Finally, let the muffins cool for a bit. This helps them set and makes them easier to eat. Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, ensure they are thawed and drained to avoid excess moisture in the batter. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to tough muffins, so it's okay if there are a few lumps. Room Temperature Ingredients: For the best rise and texture, ensure your eggs and buttermilk are at room temperature before mixing. Customize Your Muffins: Feel free to add nuts, lemon zest, or a sprinkle of cinnamon for a unique twist on the classic blueberry muffin! {{image_4}} You can switch up the blueberries for other fruits. Try strawberries, raspberries, or blackberries. Diced apples or peaches work great too. Just make sure to adjust the sugar if your fruit is sweeter. Mixing fruits gives your muffins a fun twist. Each fruit adds its own flavor, making every batch unique. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for blends that have xanthan gum. This helps mimic the texture of regular flour. You may want to add a little extra baking powder to help the muffins rise. Always check the labels to ensure there are no hidden gluten sources. You can also add nuts for crunch. Walnuts or pecans are great choices. Just chop them up and fold them into the batter. For a warm flavor, try adding cinnamon or nutmeg. A pinch of cardamom can give a nice twist too. These flavors will take your muffins to the next level! To keep your muffins fresh, store them in an airtight container. This helps maintain moisture. Place a paper towel at the bottom of the container. It absorbs excess moisture and keeps the muffins fluffy. Store them at room temperature for up to three days. If you live in a humid area, refrigerate them for better storage. You can freeze muffins to enjoy later. Allow them to cool completely after baking. Wrap each muffin in plastic wrap tightly. Place the wrapped muffins in a freezer bag or container. Label the bag with the date. They can last up to three months in the freezer. When you are ready to eat them, simply thaw them at room temperature. To enjoy warm muffins, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. You can also use the microwave. Heat each muffin for about 15-20 seconds. This will bring back their fluffy texture and warm flavor. To make blueberry muffins moist, use buttermilk in your batter. Buttermilk adds richness. You can also mix in some yogurt for added creaminess. Avoid overmixing the batter; this keeps your muffins soft. Adding melted butter helps too. Lastly, adding a touch of lemon zest can brighten the flavor and give moisture. Yes, you can use frozen blueberries! They work well in muffins and save time. Just fold them in straight from the freezer. Do not thaw them first, as that can make the batter watery. The muffins will still turn out tasty and fluffy. If you don’t have buttermilk, plain yogurt is a great swap. You can also mix milk with a splash of vinegar or lemon juice. Let it sit for a few minutes. This creates a similar acidity and thickness to buttermilk. To check if the muffins are done, look for a golden brown top. Insert a toothpick into the center. If it comes out clean or with a few crumbs, the muffins are ready. If it has wet batter on it, bake a few more minutes. You learned the essential ingredients and tips for perfect blueberry muffins. We covered how to prepare your oven, mix dry and wet ingredients, and fold the batter. You now know how to avoid common mistakes and achieve that bakery-style taste. Remember to store your muffins well for freshness and enjoy experimenting with variations. Happy baking! Your kitchen will be filled with yummy blueberry muffin scents soon!

Bakery Style Blueberry Muffins

Delicious and fluffy blueberry muffins perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or plain yogurt)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries (or frozen, if preferred)
  • 1 tablespoon coarse sugar for topping
  • 1 zest lemon (optional, for an extra zing)

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or greasing it generously with cooking spray or butter.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure these dry ingredients are well blended to promote even rising.
  • Mix Wet Ingredients: In a separate medium bowl, mix the buttermilk (or plain yogurt), melted unsalted butter, large eggs, and vanilla extract. Stir until the mixture is smooth and fully combined. If you're using lemon zest, add it to this mixture to enhance the flavor profile.
  • Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, gently fold the mixtures together until just combined. Remember, it's perfectly fine to have a few lumps in the batter; overmixing can lead to tough muffins.
  • Add the Blueberries: Carefully incorporate the blueberries by folding them into the batter, ensuring they are evenly spread throughout without crushing them.
  • Fill the Muffin Tin: Use a spoon or an ice cream scoop to evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 full for perfectly domed muffins.
  • Add Sugar Topping: To create a delightful crunch, sprinkle a little coarse sugar evenly over the tops of each muffin before baking.
  • Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean.
  • Cool Down: Once baked, allow the muffins to cool in the pan for approximately 5 minutes. Then, transfer them to a wire rack to cool completely and let the texture settle.

Notes

For serving, arrange the warm muffins on a beautiful platter. Dust them lightly with additional sugar on top, and consider garnishing with a few fresh blueberries around the muffins for a vibrant touch!
Keyword baking, blueberry muffins, breakfast