Bakery Style Blueberry Muffins (Print-Friendly Version)
Light, moist muffins featuring juicy blueberries and a crunchy sugar top. Ideal for any time of day.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 tablespoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1/2 cup unsalted butter, melted and cooled
07 -
2 large eggs
08 -
1 cup buttermilk or 1 cup milk mixed with 1 tablespoon vinegar
09 -
1 teaspoon vanilla extract
10 -
Zest of 1 lemon (optional)
→ Fruits
11 -
2 cups fresh blueberries or frozen blueberries
→ Topping
12 -
1 tablespoon coarse sugar (optional, for sprinkling)
# How to Make It:
01 -
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 -
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until uniform.
03 -
In a separate bowl, whisk together melted unsalted butter, eggs, buttermilk or prepared milk mixture, vanilla extract, and lemon zest if using.
04 -
Pour the wet mixture over the dry mixture and gently fold with a rubber spatula or wooden spoon just until combined; do not overmix.
05 -
Carefully fold in the blueberries until they are evenly distributed in the batter.
06 -
Spoon or scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle coarse sugar over the top if desired.
07 -
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center emerges clean.
08 -
Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Extra Tips:
01 -
For the fluffiest texture, avoid overmixing the batter. Fold ingredients just until moistened.