Bakery Style Blueberry Muffins Recipe: Fluffy & Delicious
If you’re dreaming of those tall, golden muffins bursting with juicy blueberries and topped with a sugar-crusted dome, this Bakery Style Blueberry Muffins Recipe is for you.
Fluffy on the inside, crispy on top, and loaded with fresh flavor, these muffins are just like the ones from your favorite café — but even better because they’re homemade!
These muffins rise high, taste incredible, and are easy enough to whip up on a lazy weekend or meal-prep day. Whether you use fresh or frozen blueberries, they’ll turn out moist, tender, and full of bakery-worthy goodness.
Why You’ll Love These Muffins
- Tall, domed tops just like the bakery
- Fluffy, moist, and bursting with blueberries
- Easy to make with basic ingredients
- Perfect for breakfast, snacks, or brunch
- Freezer-friendly and great for meal prep
The Best Blueberry Muffins Recipe
Ingredients (Makes 12 muffins)
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted and cooled
¾ cup granulated sugar
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1½ tsp vanilla extract
1½ cups blueberries (fresh or frozen, tossed in 1 tbsp flour)
2 tbsp coarse sugar, for topping (optional)
How to Make Bakery-Style Blueberry Muffins
Step 1: Prep the Oven
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
Step 4: Combine and Fold
Add dry ingredients to wet and stir gently just until combined. Do not overmix.
Fold in the blueberries.
Step 5: Fill and Top
Divide batter evenly among muffin cups, filling almost to the top for tall muffins.
Sprinkle tops with coarse sugar if desired.
Step 6: Bake
Bake at 400°F for 5 minutes, then reduce temperature to 375°F and bake for 15–18 minutes more, or until tops are golden and a toothpick comes out clean.
Step 7: Cool and Serve
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tasty Variations to Try
Lemon Blueberry Muffins – Add 1 tbsp lemon zest and a squeeze of lemon juice
Streusel-Topped Muffins – Add a buttery crumb topping before baking
Whole Wheat Muffins – Use half whole wheat flour for extra fiber
Mini Muffins – Use a mini muffin tin and reduce baking time to 10–12 minutes
Vegan Version – Use plant-based milk, flax eggs, and vegan butter
Tips for the Best Muffins
Use room temperature ingredients for even mixing
Toss blueberries in flour to keep them from sinking
Start baking at high heat to get tall, domed tops
Don’t overmix the batter to keep it light and fluffy
Cool completely before storing to prevent sogginess
What to Serve with Blueberry Muffins
Coffee, tea, or lattes for a cozy breakfast
Fruit salad or yogurt for a balanced brunch
Scrambled eggs or a smoothie for a protein boost
Butter or cream cheese spread for a simple topping
How to Store and Freeze
Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 5 days
Freeze for up to 2 months — wrap individually and reheat in the microwave or oven
Wrapping Up
These Bakery Style Blueberry Muffins are everything you want in a classic muffin — fluffy, tender, golden on top, and packed with blueberry goodness.
Whether you make them for a brunch gathering, a snack on the go, or a sweet breakfast treat, this recipe never disappoints.
Tried them? Let me know how yours turned out — and don’t forget to share your favorite muffin twist!
