Description
These Bakery Style Blueberry Muffins are soft, fluffy, and filled with juicy blueberries. With tall golden muffin tops and a tender crumb, they taste just like the ones from your favorite bakery. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries
- 2 tablespoons flour for coating blueberries
Instructions
- Preheat oven to 425°F (220°C) and line a muffin pan with liners.
- In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl mix melted butter, eggs, buttermilk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Toss blueberries with flour and fold them into the batter.
- Fill muffin liners almost to the top.
- Sprinkle sugar over the tops.
- Bake at 425°F for 5 minutes then reduce heat to 375°F (190°C).
- Continue baking 15–18 minutes until golden.
- Cool slightly before serving.
Notes
For best results use fresh blueberries or frozen blueberries without thawing. Do not overmix the batter to keep muffins soft and fluffy. Muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg