Bakery-Style Blueberry Muffins

Name: Bakery-Style Blueberry Muffins
Prep time: 23 min
Cook time: 21 min
Total time: 44 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled off; 2 teaspoons (9 g) baking powder, fresh, not expired; ½ teaspoon (3 g) fine salt; ¾ cup (150 g) granulated sugar; 2 whole (100 g) large eggs, at room temperature; ¾ cup (180 ml) whole milk, at room temperature; ½ cup (1 stick) (113 g) unsalted butter, melted and cooled until just warm; 2 teaspoons (10 ml) pure vanilla extract; 1 teaspoon (2 g) lemon, zest only, finely grated (about 1 small lemon) (optional); 1½ cups (225 g) blueberries, fresh, rinsed and fully dried, or frozen (do not thaw); 1 tablespoon (8 g) all-purpose flour, for tossing with the berries; 4 tablespoons (50 g) coarse sugar or turbinado sugar, about 1 teaspoon per muffin

From the MyKitchenBank Kitchen

Tall, domed muffins with a tender, buttery crumb, bursts of juicy blueberries and a crisp sugar-sparkled top. Made in one bowl-and-whisk method with no mixer, and they work with fresh or frozen berries.

Prep: 23 min
Cook: 21 min
Wait: 25 min
Total: 1 hr 9 min
Makes: 12 standard muffins

Jump to recipe ♡ Save

Ingredients

12 servings

For the batter
2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled off
2 teaspoons (9 g) baking powder, fresh, not expired
½ teaspoon (3 g) fine salt
¾ cup (150 g) granulated sugar
2 whole (100 g) large eggs, at room temperature
¾ cup (180 ml) whole milk, at room temperature
½ cup (1 stick) (113 g) unsalted butter, melted and cooled until just warm
2 teaspoons (10 ml) pure vanilla extract
1 teaspoon (2 g) lemon, zest only, finely grated (about 1 small lemon) (optional)
1½ cups (225 g) blueberries, fresh, rinsed and fully dried, or frozen (do not thaw)
1 tablespoon (8 g) all-purpose flour, for tossing with the berries
For the topping
4 tablespoons (50 g) coarse sugar or turbinado sugar, about 1 teaspoon per muffin

Equipment (9)

12-cup standard muffin tin (each cup about ½ cup / 120 ml)
12 paper or parchment muffin liners
Large mixing bowl (3-quart / 3 L)
Medium mixing bowl
Whisk
Rubber spatula
Zester or microplane (optional)
Large spring-loaded ice cream scoop or 2 large spoons (about ⅓ cup / 80 ml)
Wire cooling rack

Steps

Before you start

Take the eggs and milk out of the fridge 30 minutes ahead so they mix smoothly with the melted butter. Cold ingredients can make the butter clump.
Melt the butter and let it cool until just warm to the touch (about 10 minutes) so it won't scramble the eggs.
If using frozen blueberries, keep them frozen. Do not thaw them, or they will bleed purple streaks into the batter.
Position an oven rack in the center and read the two-temperature baking plan: 425°F (220°C) for 5 minutes, then 350°F (175°C).

1
Heat oven, line tinOven 425°F / 220°C
- Place a rack in the center of the oven and heat to 425°F (220°C).
- Line all 12 cups of a standard muffin tin with paper or parchment liners.
+ Show details− Hide details
Ready when: Oven has reached 425°F (220°C) and all 12 cups are lined.
Tip: Unlined, greased cups also work, but liners make the muffins easier to release and keep the sides tender.
2
Whisk dry ingredients
- In a medium bowl, whisk together 2 cups (250 g) flour, the baking powder and the salt for about 20 seconds until evenly combined with no clumps of baking powder.
+ Show details− Hide details
Ready when: Mixture looks uniform in color with no visible lumps.
3
Coat the blueberries
- In a small bowl or on a plate, gently toss the blueberries with the 1 tablespoon (8 g) flour until each berry is lightly dusted.
- Set aside.
+ Show details− Hide details
Ready when: Berries look matte and lightly floured with no wet patches.
Tip: The flour coating helps the berries stay suspended in the batter instead of sinking to the bottom.
4
Whisk wet ingredients
- In the large bowl, whisk the eggs and sugar for 1 minute until slightly thickened and pale.
- Whisk in the milk, vanilla and lemon zest (if using).
- Slowly pour in the cooled melted butter while whisking constantly until the mixture is smooth and glossy.
+ Show details− Hide details
Ready when: Mixture is smooth with no visible butter pools or streaks of egg.
Tip: If the butter is still hot, let it cool a few more minutes so it doesn't cook the eggs.
5
Combine just until mixed
- Pour the dry ingredients over the wet mixture.
- With a rubber spatula, fold gently, scraping the bottom of the bowl, for about 10 to 12 strokes, just until most of the flour disappears.
- A few small floury streaks are fine.
+ Show details− Hide details
Ready when: Batter is thick and lumpy, with only a few small dry streaks remaining.
Tip: Overmixing develops gluten and gives tough, tunneled muffins with flat tops. Stop early rather than late.
6
Fold in blueberries
- Add the floured blueberries and fold 4 to 5 times, just until they are evenly distributed.
- The batter will be thick and scoopable, not pourable.
+ Show details− Hide details
Ready when: Berries are spread throughout and the batter is still thick with no major dry pockets.
Tip: Fold gently so fresh berries don't burst and turn the batter gray-purple.
7
Rest the batterOven 425°F / 220°C
- Let the batter sit undisturbed in the bowl for 10 minutes while the oven finishes heating.
- This lets the flour hydrate and helps the muffins rise into taller domes.
+ Show details− Hide details
Ready when: Batter looks slightly thicker and puffier on top.
8
Fill and top
- Using a large scoop or two spoons, divide the batter evenly among the 12 liners, filling each to the very top (about ⅓ cup / 80 ml each).
- Sprinkle the tops evenly with the 4 tablespoons (50 g) coarse sugar, about 1 teaspoon per muffin.
+ Show details− Hide details
Ready when: All 12 cups are mounded with batter and the tops are evenly sugared.
Tip: Fill the cups full. Under-filled cups produce small, flat-topped muffins.
9
Bake at high heatOven 425°F / 220°C
- Place the tin on the center rack and bake at 425°F (220°C) for 5 minutes without opening the oven door.
- This initial blast of heat makes the batter spring up into high domes.
+ Show details− Hide details
Ready when: Tops are visibly puffed and starting to look pale golden at the edges.
Tip: Turn the oven dial down to 350°F (175°C) without opening the door as the timer ends.
10
Finish at lower heatOven 350°F / 175°C
- Reduce the oven temperature to 350°F (175°C) and continue baking for 15 to 17 minutes more, rotating the tin front to back after 8 minutes, until the muffins are deeply golden and spring back when lightly pressed.
- A toothpick inserted into the cake part (not a berry) should come out clean or with a few dry crumbs.
+ Show details− Hide details
Ready when: Tops are deep golden brown, spring back when pressed, and a toothpick in the cake comes out clean or with a few dry crumbs.
Tip: Frozen berries may add 1 to 2 minutes. Poking a toothpick into a berry will give a false 'wet' reading.
11
Cool the muffins
- Let the muffins rest in the tin for 5 minutes so they firm up, then lift them out and transfer to a wire rack.
- Cool at least 10 minutes more before eating, as the berry filling is very hot.
+ Show details− Hide details
Ready when: Muffins release easily from the tin and feel set when gently squeezed.
Tip: Leaving them in the tin much longer traps steam and makes the bottoms soggy.

Good to know

Tips

Do not overmix. Lumpy batter with a few streaks gives the most tender muffins.
The hot-then-lower baking method is the secret to tall bakery-style domes. Resist opening the oven door during the first 5 minutes.
Use a scoop for uniform muffins that bake at the same rate.
Pat fresh berries completely dry after washing so extra moisture doesn't make the batter gray and the bottoms soggy.

Make ahead

Mix the dry ingredients and the berry-flour mixture the night before and store separately. Whisk the wet ingredients and refrigerate them overnight in a covered container, then bring to room temperature for 30 minutes, combine, and bake. Baked muffins also freeze very well.

Storage & reheating

Room temperature: store in an airtight container lined with a paper towel for up to 2 days. Fridge: up to 5 days in an airtight container (bring to room temperature before eating). Freezer: wrap individually and freeze in a zip-top bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 12 to 15 minutes, or microwave a thawed muffin for 15 to 20 seconds.

Substitutions

whole milk → Buttermilk or plain whole-milk yogurt thinned with a splash of milk. Gives a slightly tangier, more tender crumb. Use the same volume (¾ cup / 180 ml).
unsalted butter → Neutral oil such as canola or vegetable oil. Use ½ cup (120 ml). Muffins will be a little moister but have less buttery flavor.
blueberries → Raspberries, chopped strawberries or chopped pitted cherries. Use the same weight. Fold in very gently if using delicate raspberries.
all-purpose flour → Half whole wheat flour. Replace up to 125 g (1 cup) of the all-purpose flour for a nuttier, denser muffin. Add 1 to 2 tablespoons extra milk if the batter seems stiff.