Bakery-Style Blueberry Muffins

There’s something undeniably comforting about a warm blueberry muffin fresh out of the oven. It’s nostalgic, homey, and just the right amount of indulgent—especially when the crumb is tender, the berries burst with juiciness, and the top is golden and just barely crisp.

I’ve tested a lot of muffin recipes over the years. Some were too dry, others too dense, and a few ended up more like cupcakes than anything you’d want with coffee. But this one? This is the holy grail. These super moist blueberry muffins are everything you want them to be:

• Golden bakery-style tops

• Buttery and tender inside (never dry!)

• Packed with plump blueberries in every bite

• Lightly sweet with a whisper of vanilla and lemon

They’re quick to whip up, freezer-friendly, and guaranteed to bring smiles whether you're serving them at brunch, packing them for snacks, or just baking them because you need a little pick-me-up. And bonus—they make your kitchen smell amazing.

Let’s get baking. 🧁

Tips for Perfect Muffins Every Time

• Use sour cream or Greek yogurt. This is what makes them super moist and gives that tender crumb.

• Don’t overmix. A few lumps are okay! Overmixing creates tough muffins.

• For tall tops: Fill the muffin cups almost to the top and bake at 375°F for that perfect rise.

• Fresh vs. frozen blueberries? Either works! If using frozen, don’t thaw them first—they can turn your batter purple.

• Add-ins: A pinch of cinnamon, a swirl of cream cheese, or a handful of white chocolate chips = magical variations.

Why You’ll Love These Muffins

These muffins are the perfect balance of sweet and tangy, fluffy and moist. They’re simple enough for weekday baking, yet special enough for brunch gatherings or gifting. I’ve made these for everything from Sunday mornings to baby showers, and they disappear fast.

They also freeze like a dream—just cool completely, wrap individually, and pop them in the freezer. Reheat in the microwave or toaster oven for a fresh-from-the-oven feel.

Serve With:

• Hot coffee or a chai latte

• Fresh fruit or yogurt

• A quiet morning and a cozy blanket

I hope these become your new go-to blueberry muffin recipe, the one you keep in your back pocket for when you need a little kitchen magic. Let me know how yours turn out—and don’t forget to take a picture before they’re all gone.

Customizations & Swaps for Blueberry Muffins

Fruit Swaps:

• Mixed berries: Swap blueberries for raspberries, blackberries, or chopped strawberries—or use a combo!

• Frozen berries: Totally fine! Just use them straight from the freezer (don’t thaw) and toss with a little flour to prevent bleeding.

• Chopped apples or peaches: For a seasonal twist, diced apples (with a touch of cinnamon) or summer peaches work beautifully.

Fun Add-Ins:

• White chocolate chips: Adds a creamy sweetness that pairs beautifully with blueberries.

• Chopped nuts: Almonds, pecans, or walnuts give a satisfying crunch.

• Cream cheese swirl: Drop small dollops of sweetened cream cheese into the batter before baking for a decadent center.

Storage Tips:

• Room temp: Store in an airtight container for up to 2 days.

• Fridge: Keep for up to 5 days, just warm slightly before serving.

• Freezer-friendly: Wrap individually and freeze for up to 2 months. Reheat in the microwave or toaster oven for a warm treat anytime.

Bonus Tip:

For picture-perfect muffins with bakery-style tops, let the batter rest in the bowl for 15–20 minutes before scooping into the pan. This helps create taller domes when baking.

Yield: 12 standard muffins

Print

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Bakery-Style Blueberry Muffins

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Soft, fluffy, and full of juicy berries—your new favorite muffin recipe is here.

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Ingredients

For the Salmon

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup sour cream or plain Greek yogurt (key to moisture!)
• 1/2 cup whole milk
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• Zest of 1 lemon (optional but amazing)
• 1 1/2 cups fresh or frozen blueberries
• 1 tbsp flour (to toss with berries—helps prevent sinking)
• Coarse sugar for sprinkling
• A few extra berries for the tops

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In another bowl, whisk together the melted butter, sour cream, milk, granulated sugar, brown sugar, eggs, vanilla, and lemon zest until smooth and creamy.
4. Mix wet + dry: Pour the wet ingredients into the dry and mix gently with a spatula until just combined. Don’t overmix—lumpy batter is totally fine here!
5. Fold in the blueberries: Toss the blueberries with 1 tbsp flour, then gently fold into the batter. This keeps them from sinking to the bottom.
6. Fill muffin cups: Divide the batter evenly between 12 muffin cups. They should be quite full for those beautiful high domes. Sprinkle tops with coarse sugar and a few extra berries if you like.
7. Bake: Bake for 20–22 minutes or until the tops are golden and a toothpick comes out with just a few moist crumbs.
8. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp!

Notes

• Don’t overmix. A few lumps are okay! Overmixing creates tough muffins.
• For tall tops: Fill the muffin cups almost to the top and bake at 375°F for that perfect rise.
• Fresh vs. frozen blueberries? Either works! If using frozen, don’t thaw them first—they can turn your batter purple.
• Add-ins: A pinch of cinnamon, a swirl of cream cheese, or a handful of white chocolate chips = magical variations.

Nutrition Facts

Calories

248

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.