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Bakery-Style Blueberry Muffins

Fluffy, tender muffins bursting with juicy blueberries and topped with a sparkling sugar crust.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.5 cup milk room temperature
Add-ins & Topping
  • 1.5 cups fresh blueberries or unthawed frozen
  • 2 tbsp coarse sparkling sugar for topping

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Whisk together flour, baking powder, and salt. Reserve 1 tablespoon of this mixture to toss with the blueberries.
  3. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
  4. Gently fold the dry ingredients into the wet ingredients, alternating with the milk, until just combined. Do not overmix.
  5. Toss blueberries in the reserved tablespoon of flour, then gently fold them into the thick batter.
  6. Divide batter evenly among the muffin cups, filling them completely. Sprinkle coarse sugar on top.
  7. Bake at 425°F for 5 minutes. Keeping the muffins in the oven, reduce heat to 375°F (190°C) and bake for another 15-18 minutes.
  8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Tossing the blueberries in flour prevents them from sinking to the bottom. For a taller dome, let the batter rest for 15 minutes before baking.