Bakery / Pastries
Bakery Style Blueberry Muffins
Tall, moist muffins bursting with fresh blueberries and topped with crunchy sugar.
Watch it madeTasty · 5:27
Ingredients
- All-purpose flour250g
- Sugar150g
- Vegetable oil80ml
- Egg1
- Milk120ml
- Baking powder2 tsp
- Fresh blueberries200g
- Vanilla extract1 tsp
- Coarse sugar (for topping)1 tbsp
Method
- Whisk flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk oil, sugar, egg, milk, and vanilla extract until combined.
- Pour wet ingredients into dry and mix gently; fold in fresh blueberries.
- Scoop batter into a lined muffin tin, filling to the top.
- Sprinkle coarse sugar on top for a crunchy crust.
- Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for 15-18 minutes.
Common questions
Can I substitute frozen blueberries for fresh ones in these muffins?
Yes. Use them straight from frozen to reduce bleeding, and do not thaw first. Toss the berries lightly in a spoonful of flour before folding in. Expect a slightly longer bake if the batter is colder.
Why does the recipe start at 425°F, then lower to 375°F?
The high initial heat helps the muffins rise quickly and form tall domes. Lowering the oven finishes the centers without burning the tops. Don’t open the oven during the first 5 minutes.
What are the most common mistakes when making bakery-style blueberry muffins?
Overmixing is the biggest one; it makes muffins tough and flat. Also avoid underfilling the cups, using warm berries that bleed too much, or baking too long, which dries them out.
How should I store blueberry muffins so they stay moist?
Cool completely, then store in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze individually wrapped muffins for up to 2 months and thaw at room temperature or briefly warm them.
What’s the best way to serve these muffins for the best texture?
Serve them slightly warm or at room temperature for the softest crumb and crisp sugar top. If reheating, use a low microwave burst or a few minutes in a 300°F oven to avoid drying them out.