Go Back
bakery-style-blueberry-muffins_feature

Ultimate Bakery Style Blueberry Muffins Recipe – Tall Dome & Moist

These bakery-style blueberry muffins are tall, domed, moist, and bursting with juicy blueberries. Perfect for breakfast or a snack, this recipe ensures muffins that rival your favorite bakery.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Calories: 220
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)
  • 1/4 cup turbinado sugar (for topping)

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease it lightly with butter.
  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 gently fold until just combined. Be careful not to overmix.
  5. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking.
  6. Gently fold the coated blueberries into the batter, ensuring they are evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops generously with turbinado sugar.
  8. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the center 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 room temperature ingredients for even mixing. Avoid overmixing the batter to prevent tough muffins. Start baking at a high temperature for a tall dome, then reduce for even baking. Frozen blueberries can be used without thawing.