Bakery-Style Blueberry Muffins
Tender, buttery blueberry muffins with tall, crunchy-sugar tops. A high-heat start gives them a bakery-style dome, and they are ready in about 40 minutes.
By Tasty Nest Recipes Editorial TeamPublished
47 min total 12 muffinsEasy
Photo: Steven Jackson Photography · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These blueberry muffins have everything you want from a bakery muffin: a soft, buttery crumb, lots of juicy berries and a high, golden dome with a crunchy sugar top.
The tall tops come from two simple tricks: filling the muffin cups right to the top and starting the bake at a high temperature, which makes the batter spring up quickly before the crust sets.
Equipment you'll need
- 12-cup muffin tin
- Paper liners
- Two mixing bowls
Tips for success
- Toss fresh berries in a teaspoon of the flour mixture before folding them in to help stop them sinking.
- Use frozen berries straight from the freezer to prevent the batter turning purple, and add 2 to 3 minutes to the bake.
- Overmixing develops gluten and makes muffins tough and peaked; fold just until no dry flour remains.
Substitutions and variations
- Replace half the milk with plain yogurt or sour cream for an even more tender crumb.
- Use raspberries, chopped strawberries or diced peaches instead of blueberries.
- Add the finely grated zest of a lemon to the sugar for lemon-blueberry muffins.
Storage and reheating
To store: Store in an airtight container lined with paper towel at room temperature for up to 2 days, or freeze for up to 3 months.
To reheat: Warm thawed muffins in a 300°F (150°C) oven for 5 to 8 minutes, or microwave for 15 seconds.
Recipe
Bakery-Style Blueberry Muffins
Tender, buttery blueberry muffins with tall, crunchy-sugar tops. A high-heat start gives them a bakery-style dome, and they are ready in about 40 minutes.
- Prep
- 15 min
- Cook
- 22 min
- Cool
- 10 min
- Total
- 47 min
- Yield
- 12 muffins
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Heat the oven to 425°F (220°C) and line the muffin tin with paper liners.
Step 2: Mix the dry ingredients
Whisk the flour, sugar, baking powder and salt together in a large bowl.
Step 3: Mix the wet ingredients
In another bowl, whisk the melted butter, eggs, milk and vanilla until smooth.
Step 4: Combine
Pour the wet ingredients into the dry and fold with a spatula until just combined; the batter should be thick with a few lumps. Gently fold in the blueberries.
Step 5: Fill the cups
Divide the batter among the liners, filling them right to the top. Sprinkle with the coarse sugar.
Step 6: Bake
Bake for 5 minutes at 425°F, then, without opening the door, reduce the heat to 375°F (190°C) and bake for 15 to 18 minutes more, until golden and a skewer inserted in the centre comes out clean.
Step 7: Cool
Cool in the tin for 10 minutes, then transfer to a wire rack.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 230
- Protein
- 4 g
- Fat
- 9 g
- Carbs
- 33 g
- Fibre
- 1 g
- Sugars
- 16 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/blueberry-muffins
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