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Bakery-style blueberry muffins, one split open, on a wooden board
Desi

Bakery-Style Blueberry Muffins

Tall, domed blueberry muffins with a tender buttermilk crumb, juicy berries and a crunchy sugar top.
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Prep Time 15 minutes
Cook Time 24 minutes
Rest Time 20 minutes
Total Time 59 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g (2½ cups) all-purpose flour
  • 8 g (2 tsp) baking powder
  • 2.5 g (½ tsp) baking soda
  • 3 g (½ tsp) fine salt
  • 150 g (¾ cup) granulated sugar
  • 100 g (2 large) eggs, at room temperature
  • 108 g (½ cup) neutral oil, such as canola or vegetable
  • 240 g (1 cup) buttermilk, at room temperature
  • 8 g (2 tsp) vanilla extract
  • 4 g (1 tsp) lemon zest (optional)
  • 225 g (1½ cups) fresh or frozen blueberries
  • 8 g (1 tbsp) all-purpose flour, for tossing the berries
  • 12 g (1 tbsp) coarse sugar, for the tops

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large ice cream scoop or spoon

Method
 

  1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin.
  2. Whisk the flour, baking powder, baking soda and salt together.
  3. Whisk the sugar, eggs, oil, buttermilk, vanilla and lemon zest together in a second bowl.
  4. Fold the wet mixture into the dry mixture just until combined. Toss the blueberries with 1 tablespoon of flour and fold them in.
  5. Rest the batter for 20 minutes.
  6. Divide the batter among the cups, filling each nearly full, and sprinkle with coarse sugar.
  7. Bake at 425°F for 5 minutes, then reduce to 350°F and bake 17 to 19 minutes more. Cool 5 minutes in the pan.

Notes

Rest the batter for 20 minutes and start the oven at 425°F for the first 5 minutes for the tall bakery dome. Use frozen blueberries straight from the freezer without thawing.