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Bakery Style Blueberry Muffins Recipe – Tall, Moist, and Fluffy

These bakery-style blueberry muffins are tall, moist, and topped with a golden crumb, making them perfect for breakfast or a snack. Follow simple steps to create muffins that rival your favorite bakery!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/4 cup turbinado sugar (for topping)

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the turbinado sugar generously over the tops.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use room temperature ingredients for even mixing and better texture. Avoid overmixing to prevent tough muffins. High oven temperature helps create a tall dome. Fresh blueberries are recommended, but frozen can be used if tossed in flour.