Description

These bakery-style blueberry muffins feature massive, cracked tops and juicy blueberry bursts. The secret lies in a high-heat start and gentle mixing to ensure a light, airy texture that stays fresh for days.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon lemon zest (optional)
½ cup (115g) unsalted butter, melted and cooled slightly
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk
1 ½ cups (225g) fresh or frozen blueberries

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
In a medium bowl, whisk together flour, baking powder, salt, and lemon zest for a full minute to aerate and distribute leavening.
In a separate bowl, whisk melted butter, sugar, eggs, vanilla, and buttermilk until smooth.
Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined; the batter should remain lumpy. Do not overmix.
Gently fold in blueberries. If using frozen berries, toss them in a teaspoon of flour first to prevent sinking.
Divide batter among muffin cups, filling them almost to the top to allow for expansion.
Bake at 400°F (200°C) for 5 minutes. Without opening the door, reduce heat to 350°F (175°C) and bake for another 13-15 minutes.
Check doneness with a toothpick (should have moist crumbs). Let muffins sit in pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For frozen blueberries, do not thaw; toss in flour before folding to prevent sinking. The high initial heat (400°F) is crucial for tall, domed tops. Do not overmix the batter to avoid dense muffins. Transfer to a cooling rack immediately after baking to prevent soggy bottoms.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 14
Sodium: 300
Fat: 9
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: blueberry muffins, bakery style, fluffy muffins, breakfast recipe, weekend baking, muffin tips