Best Blueberry Muffin Recipe – Ultimate Bakery-Style & Fluffy

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. This recipe delivers the ultimate bakery-style muffins—fluffy, moist, and bursting with juicy blueberries. Whether you’re looking for a perfect breakfast treat or a crowd-pleasing snack, these muffins are sure to impress.

For more muffin inspiration, check out our Ultimate Blueberry Muffins Recipe or try our Easy Moist Lemon Blueberry Muffins for a zesty twist.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.
6. Fold in Blueberries: Gently fold the coated blueberries into the batter.
7. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• Add a Streusel Topping: For an extra touch, sprinkle a streusel topping over the muffins before baking. Check out our Bakery Style Streusel Blueberry Muffins for inspiration.
• Store Properly: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent the color from bleeding.

How do I make my muffins taller?
For taller muffins, fill the muffin cups to the top and bake at a slightly higher temperature (400°F) for the first 5 minutes, then reduce to 375°F.

Can I substitute buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Enjoy your delicious, bakery-style blueberry muffins! For more breakfast ideas, explore our Easy 30 Minute Bakery Blueberry Muffins.

Best Blueberry Muffin Recipe – Ultimate Bakery-Style & Fluffy

This recipe delivers the ultimate bakery-style blueberry muffins—fluffy, moist, and bursting with juicy blueberries. Perfect for breakfast or a crowd-pleasing snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

Method

 

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.
6. Gently fold the coated blueberries into the batter.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.