Blueberry Muffins
Bakery-style blueberry muffins with tall, domed tops bursting with juicy berries in every bite. A tender, buttery crumb and crunchy sugar topping make these an irresistible morning treat.
Breakfast · Prep 15 min · Cook 22 min · Serves 12 · Easy · By Tina · Published
Ingredients
- 2 1/2 cups all-purpose flour, plus 1 tbsp for berries
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted and cooled
- 2 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 1 1/2 cups fresh blueberries
- 2 tbsp coarse sugar, for topping
Bakery Muffins Without the Bakery Price Tag
These blueberry muffins have the tall, domed tops and tender crumb of the fancy bakery kind, but they come together in one bowl in about 10 minutes. I have been making this exact recipe for years and I genuinely believe it cannot be improved.
The Secret to Sky-High Tops
Preheat your oven to 220°C/425°F -- yes, that hot. Starting at a high temperature is the trick that creates those gorgeous domed tops. Line a 12-cup muffin tin with paper liners.
Whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the melted butter, eggs, milk, and vanilla. Fold the wet into the dry until just barely combined -- the batter should still look lumpy. Toss the blueberries in a tablespoon of flour, then gently fold them in. Divide among the cups.
Bake at 220°C/425°F for 5 minutes, then reduce to 180°C/350°F for another 15-17 minutes until golden and a toothpick comes out clean.
That First Warm Bite
Let cool for 5 minutes in the pan, then transfer to a rack. The blueberries will be molten lava hot, so pace yourself. Sprinkle with coarse sugar while still warm for extra crunch.
Tina's Tips
- Start at high heat -- the initial blast of 220°C/425°F is what creates the bakery-style domed tops
- Toss blueberries in flour first to prevent them from sinking to the bottom
- Use fresh blueberries when in season; frozen work great too, but do not thaw them first
- Do not overmix -- lumpy batter makes the most tender muffins
- A sprinkle of turbinado sugar on top before baking adds irresistible crunch
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