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!
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