Skip the bakery lines and make bakery-style blueberry muffins at home! You’ll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes to make them.
Back when I was working in bakeries, I baked hundreds of fresh blueberry muffins (and blueberry banana bread loaves) every morning, and there’s a reason people kept coming back for them: tall, domed tops, crisp edges, and a soft, tender crumb packed with blueberries.
I’ve included all the little details that make the difference, so these homemade muffins turn out perfect every time and freeze beautifully!
Step-by-Step Instructions
1
Whisking the flour, baking powder, baking soda, and salt first ensures everything is evenly distributed so the muffins rise tall and bake evenly.
2
Whisk the wet ingredients until smooth. This step helps dissolve the sugar and creates a rich, well-emulsified batter, which is what gives the muffins that soft, tender texture.
3
Once the wet and dry ingredients come together, mix until almost combined. You should still see some dry pockets of flour at this point.
4
Keep the blueberries in the freezer until the last second. This helps prevent them from bleeding too much into the batter. If you’re using fresh blueberries, you don’t have to worry about this.
5
Overfill the liners and bake in alternating cups. This is the key to tall, bakery-style muffin tops!
6
I finish the tops with lemon sugar, but you can also use the crumb topping from my blueberry crumb muffins instead.
Frozen blueberries are a staple in my kitchen, and these muffins are just one of the ways I use them! When I have a huge bag to use, the rest usually end up in a batch of blueberry scones or my blueberry crumb cake.
P.S. You can also bake them in a mini muffin pan. I made them this way for a friend’s baby shower, and they were an absolute HIT!
— Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Bakery Style Blueberry Muffins
Ingredients
- 3 cups all-purpose flour, *See notes below for measuring*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups granulated sugar
- 1 1/4 cups buttermilk, room temperature
- 1/2 cup unsalted European butter, melted (like Kerrygold)
- 2 large whole eggs, room temperature
- 1/3 cup sour cream, room temperature
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste, or vanilla extract
- 1 2/3 cups frozen wild Maine blueberries, *See notes below*
- 1/8 cup granulated sugar, for the topping
- 1/2 lemon zested, for the topping
Instructions
- Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners. In order for the muffins to get pretty bakery-style domes, note they should be baked in 2 batches!
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.3 cups (390 g) all-purpose flour, 2 1/2 teaspoons (10 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (4 g) fine sea salt
- Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.1 1/4 cups (300 g) buttermilk, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (113 g) unsalted European butter, 2 (100 g) large whole eggs, 1/3 cup (75 g) sour cream, 1/3 cup (65 g) vegetable oil, 1 tablespoon vanilla bean paste
- Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.1 2/3 cups (225 g) frozen wild Maine blueberries
- Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. See the post above for a visual example.
- Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.1/8 cup (25 g) granulated sugar, 1/2 lemon zested
- Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter. The tops will still feel slightly soft to the touch, this is key to super moist muffins!
- Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.
- Wash the pan, reline it with liners, and bake the rest of the muffin batter. Don’t forget to increase the oven temperature again before baking!
I just made these and they turned out great! If you are used to a super sweet muffin though, definitely increase the sugar or use frozen blueberries that “spread/leak” a bit!
So glad they turned out great! Thanks so much for trying the recipe 💛
Hi, can I whisk all the wet ingredients together and let that mix then come to room temp or should I I room temp them all first?
Hi Marlene! I recommend letting them come to room temperature first and then whisking them together.
These muffins are so good and definitely the best one I’ve ever baked! My family devoured them in 2 days! This will be for sure my go-to recipe for muffins. Thanks so much!
That’s so wonderful to hear, thank you!! I’m thrilled they were such a hit with your family, and honored it’s your new go-to muffin recipe!
Hi, what is your favorite crumb topping for these muffins?
I would try 1/2 cup (65g) all-purpose flour, 3 tablespoons unsalted butter (melted) and 2 1/2 teaspoons granulated sugar. Mix that all together and break it up into small crumbs!
Wow! This muffin recipe is AMAZING!! I’ve made it several times and have used lots of different fruits. The last time was out absolute fav… I used frozen blueberries, blackberries and diced fresh strawberries. Thank you for sharing this recipe!
So happy you love the recipe! That fruit combo sounds absolutely incredible. Thanks so much for baking it again and again!
Do you need to add the sour cream to the blueberry muffin recipe?
Hi Deborah, I’m confused by your question…the sour cream is in the recipe and is added with the other wet ingredients!
BEST blueberry muffins I’ve made! I followed all the bakery style tips and it’s true! They’re big and beautiful! Awesome recipe, my family loves it.
Yesss! I’m so glad the tips paid off—there’s nothing better than big, beautiful muffins. Thanks so much for making them!
Hi! Do you have a crumble recipe to put on top?
I made the cinnamon rolls recipe and I’m completely amazed how good and tasty they are!! Congrats!
YAY! I love to hear that 🙂 I would try 1/2 cup (65g) all-purpose flour, 3 tablespoons unsalted butter (melted) and 2 1/2 teaspoons granulated sugar. Mix that all together and break it up into small crumbs!
These were the best blueberry muffins I’ve ever made. So good! And I’ve been baking for over 60 years. The only change I made was using fresh blueberries. Thank you for the recipe. I’ll be making these again for sure.
That makes me so happy to hear, Rennae. Thank you for coming back to leave a review, I appreciate it! 🙂
I made these blueberry muffins and the aroma was so delicious.. I was not sure I was going to make it till today to have one with my coffee. They are so good and so much better than any muffin I have ever had. I will be making these again and again. I did cut sugar to 1 cup and I’m glad I did. They were perfect! Could you substitute Greek yogurt for the butter milk?
Love to hear that, Leoona! You could substitute with greek yogurt, but I would thin it down with some water until it has a buttermilk-like consistency.
I tried to rate 5. The BEST blueberry Muffin I’ve found. The texture is perfect. No extra sugar or flavor was needed. I’m a blueberry lover and did 2 cups. A couple overflowed, but that’s ok. Means a few more muffins tins will be used next time.
I’ve made these a few times now and they always turn out perfect! Last time I used oatmilk and was out of sour cream so I wanted to use yogurt but it was moldy lol so I just added an extra egg and it did the trick
These are soo delicious! Love the crumble & lemon zest on top! Love!
SO moist. SO delicious. My kids new favorite. I put whatever fruit I have available in these. Love it love it!
I’ve made these muffins a few times. They are the best because of how soft and fluffy they are and not dense at all. What are your thought on substituting 25-50 grams of the white sugar for light brown sugar? I want to impart a bit more flavour but I worry that maybe too much and it would impact the fluffy texture. Thanks!
Hi Natasha! I’m so happy to hear you’re enjoying them. I think that should be fine, I wouldn’t do more than 50 grams just to start. Let me know how it turns out with that substitution!
Do you use convection bake?
Conventional! For convection oven, I recommend decreasing the oven temp by 25 degrees