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A close-up of a bakery style blueberry muffin with a golden-brown top

Classic Bakery Style Blueberry Muffins

Enjoy these delicious, fluffy bakery-style blueberry muffins, perfect for breakfast or a snack. This recipe yields a dozen golden-brown muffins with a sweet, crunchy topping and bursting with blueberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar plus 1 tbsp for topping
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
Wet Ingredients
  • large egg room temperature
  • ½ cup milk or buttermilk room temperature
  • ¼ cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries do not thaw if frozen

Equipment

  • oven
  • 12-cup muffin tin
  • large bowl
  • rubber spatula

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease it well.
Mixing
  1. In a large bowl, whisk together the flour, ½ cup granulated sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix, as a few lumps are acceptable.
  4. Gently fold in the blueberries, tossing frozen blueberries with a tablespoon of flour first to prevent sinking.
Baking
  1. Divide the batter evenly among the prepared muffin cups, filling them almost to the top, and sprinkle with the remaining 1 tablespoon of granulated sugar.
  2. Bake for 5 minutes at 425°F (220°C), then reduce the oven to 375°F (190°C) and continue baking for 15-20 minutes, or until golden brown and a toothpick comes out clean.
  3. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the batter; a lumpy batter yields tender muffins. If using frozen blueberries, tossing them in a tablespoon of flour helps prevent them from sinking to the bottom of the muffins.