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Bakery Style Blueberry Muffins

These muffins have a golden, crispy top and a tender, moist crumb, perfect for breakfast or brunch. With juicy blueberries and a hint of vanilla, they're a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Filling
  • 1 1/2 cups fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line your muffin tin with papers or grease it lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, eggs, buttermilk, and vanilla extract. Whisk until fully incorporated.
  4. Pour the wet ingredients into the dry ingredients, gently folding them to combine. Be careful not to over-mix; a few lumps are okay!
  5. Once combined, gently fold in the fresh blueberries.
  6. Divide the batter among the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a healthier option, you can replace half the flour with whole wheat flour. Ensure your ingredients are at room temperature for the best results. Avoid over-mixing the batter to maintain a fluffy texture. Store in an airtight container at room temperature for up to 3 days, or freeze for up to three months.