Blueberry Muffin Recipe

There’s something magical about biting into a warm blueberry muffin with its tender crumb and bursts of sweet-tart berries. This blueberry muffin recipe delivers bakery-quality results right in your home kitchen. Whether you’re hosting a weekend brunch or need a quick breakfast on the go, these muffins strike the perfect balance of simplicity and satisfaction. The aroma alone will have everyone gathering in your kitchen, waiting impatiently for the timer to ding. Get ready to discover your new go-to morning treat!

Why You’ll Love This Recipe

These aren’t just any blueberry muffins – they’re about to become your signature bake! Here’s why this blueberry muffin recipe deserves a spot in your regular rotation:

• Foolproof preparation that delivers consistent results every time, even if you’re new to baking
• Perfectly domed tops with that coveted crispy edge thanks to a special temperature technique
• Versatile enough to use fresh or frozen berries, making them accessible year-round
• Quick enough for weekday mornings but special enough for weekend gatherings

The beauty of these muffins isn’t just their taste – it’s how easily they come together when you need something delicious without spending hours in the kitchen.

History and Fun Facts About Blueberry Muffins

The blueberry muffin has a storied past that might surprise you! Before you dive into this blueberry muffin recipe, enjoy these fascinating tidbits:

• Blueberry muffins became Minnesota’s official state muffin in 1988, celebrating their abundance of wild blueberries
• Early American settlers created “whortleberry pudding,” the colonial predecessor to today’s blueberry muffins
• Muffins were originally yeasted bread products until baking powder was introduced in the 1850s
• Blueberries are one of few fruits native to North America that are commercially grown

Ingredients

For the Muffins:

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 1½ cups fresh blueberries (or frozen, not thawed)

For the Topping:

• 3 tablespoons turbinado sugar
• ¼ teaspoon ground cinnamon

Blueberry Muffin Recipe Steps

1. Preheat your oven to 425°F (220°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter and sugar, whisking until well incorporated. Add eggs one at a time, mixing well after each addition. Stir in buttermilk, vanilla extract, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter will be thick and lumpy—this is perfect!
5. Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking), then fold them gently into the batter, being careful not to overmix or crush the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Mix the turbinado sugar and cinnamon, then sprinkle generously over each muffin.
7. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-18 minutes until tops are golden and a toothpick inserted comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Blueberry Muffin Tips and Twists

Getting the perfect blueberry muffin doesn’t have to be complicated! Try these pro tips to elevate your blueberry muffin recipe:

1. Don’t overmix the batter—stir just until the dry ingredients are moistened to ensure tender muffins.
2. The initial high-temperature bake helps create those beautiful domed tops professional bakeries achieve.
3. Room temperature ingredients blend more evenly and create a better texture.
4. Tossing berries in flour prevents them from sinking to the bottom during baking.
5. Measure flour by spooning into measuring cups and leveling off for accurate amounts.

Try these tasty variations:

• Add ½ cup white chocolate chips for an extra touch of sweetness
• Substitute almond extract for vanilla and add ¼ cup sliced almonds to the topping
• Incorporate 2 tablespoons of poppy seeds for a blueberry-lemon-poppy seed combination

Storage, Reheating, and Make-Ahead Tips

Your blueberry muffin recipe yields treats that store beautifully, making them perfect for meal prep. Here’s how to keep them fresh:

Storage: Keep cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months.

Reheating: Warm refrigerated muffins in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds. For frozen muffins, thaw overnight in the refrigerator or reheat from frozen in a 300°F oven for 10-12 minutes.

Make-Ahead: Prepare the dry and wet ingredients separately the night before, refrigerating the wet mixture. Combine just before baking. Alternatively, freeze unbaked batter in muffin liners, then bake directly from frozen, adding 5-7 minutes to the baking time.

Serving Suggestions

Elevate your blueberry muffin experience with these complementary pairings:

1. Serve warm with a spread of honey butter or blueberry jam for an extra layer of flavor
2. Create a breakfast platter with fresh fruit and Greek yogurt drizzled with honey
3. Pair with a hot beverage like Earl Grey tea or a creamy latte to balance the sweet-tart flavor
4. For a dessert twist, split muffins horizontally, warm slightly, and top with vanilla ice cream and a drizzle of honey

FAQ About Blueberry Muffin Recipe

Can I use frozen blueberries instead of fresh? Absolutely! Use them straight from the freezer without thawing to prevent color bleeding into the batter.

Why did my blueberries sink to the bottom of the muffins? Try tossing them in flour before adding to the batter, and make sure your batter isn’t too thin.

Can I make these muffins gluten-free? Yes, substitute a 1:1 gluten-free flour blend, but note the texture may be slightly different.

How can I make these muffins healthier? Replace half the all-purpose flour with whole wheat, reduce sugar to ¾ cup, and use Greek yogurt instead of buttermilk.

Why aren’t my muffin tops domed? The high-to-low temperature shift is crucial for doming. Also, fill muffin cups almost to the top for that bakery-style rise.

Conclusion: Perfecting Your Blueberry Muffins

Mastering this blueberry muffin recipe is just the beginning of your home baking adventures. With their tender crumb, pops of juicy berries, and golden tops, these muffins are sure to become a household favorite. Whether enjoyed as a quick breakfast, afternoon snack, or sweet ending to a meal, homemade blueberry muffins bring comfort and joy to any table. So gather your ingredients, preheat that oven, and get ready to fill your home with the irresistible aroma of freshly baked goodness!

Print

Blueberry Muffin Recipe

These bakery-style blueberry muffins feature perfectly domed tops, tender crumb, and bursts of juicy berries in every bite. The special temperature trick creates that coveted crispy edge while keeping the inside moist and fluffy. Perfect for beginners and seasoned bakers alike!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword bakery style muffins, berry muffins, blueberry muffin recipe, breakfast treats, homemade muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 265kcal

Author Abby Marlow

Ingredients

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 1½ cups fresh blueberries
• 3 tablespoons turbinado sugar
• ¼ teaspoon ground cinnamon

Instructions

• Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
• Whisk together flour, baking powder, baking soda, and salt in a large bowl.
• In another bowl, combine melted butter and sugar, then add eggs one at a time. Stir in buttermilk, vanilla, and lemon zest.
• Fold wet ingredients into dry ingredients until just combined. Toss blueberries with 1 tablespoon flour, then gently fold into batter.
• Fill muffin cups almost to the top, sprinkle with cinnamon-sugar mixture, and bake at 425°F for 5 minutes.
• Without opening the oven, reduce temperature to 350°F (175°C) and bake 15-18 minutes more until golden and a toothpick comes out clean.
• Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the perfect blueberry muffin recipe results, don’t overmix your batter—stir just until ingredients are moistened. Try using almond extract instead of vanilla and adding sliced almonds to the topping for a delicious variation!

Nutrition: 265 calories, 10g fat, 40g carbohydrates, 4g protein, 22g sugar, 125mg sodium

Explore More Recipes on Our Blog

If you’ve fallen in love with this blueberry muffin recipe, you’ll want to explore these other delightful treats from our kitchen:

For breakfast lovers, our Easy Hawaiian Roll French Toast Recipe offers another quick morning option with an island-inspired twist. If you’re in the mood for more berry goodness, don’t miss our Blueberry Bread Pudding that transforms simple ingredients into a cozy dessert. And for special occasions, our Best Carrot Cake Cookies bring together the flavors of your favorite spiced cake in a portable, shareable form that pairs beautifully with coffee—just like your new favorite blueberry muffins!