Name: Bakery Style Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter (melted and slightly cooled); ¼ cup vegetable oil; 2 large eggs (room temperature); 1 cup buttermilk (room temperature); 1 tablespoon vanilla extract; 1 ½ cups fresh or frozen blueberries; 1 tablespoon all-purpose flour (for coating blueberries); 2 tablespoons coarse sugar (such as turbinado or sparkling sugar for topping)

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These Bakery Style Blueberry Muffins are everything you want in a classic blueberry muffin, soft on the inside, tall and golden on top, and loaded with juicy blueberries in every bite. A generous sprinkle of coarse sugar gives that perfect bakery-style crunch on top. They’re ideal for breakfast, brunch, or a weekend baking session when you’re craving something warm and fresh from the oven..

Bakery style blueberry muffins by Tessie's Table — Photo credit: Tessie’s Table.

This recipe is inspired by those tall, sugar-topped muffins you’d see behind the counter at a café or bakery. The batter comes together quickly, and the secret to the rise is letting it rest before baking. They work great for weekday meal prep or just bringing along to a brunch. You can also freeze a batch and have fresh muffins ready whenever you want, just reheat and go. If you love blueberries in your baking, my Blueberry Crumble Cookies have a frozen blueberry center inside a big white chocolate cookie.

Why you’ll love these Bakery Style Blueberry Muffins

Tall muffin tops, just like the bakery:
Resting the batter in the tin before baking and starting with a high oven temp helps create those classic domed tops.
Bursting with blueberries:
Each muffin is packed with blueberries in every bite. Coating them in flour keeps them from sinking to the bottom of the muffin.
Soft, moist, and slightly crunchy on top:
The mix of butter and oil gives the muffins a tender texture, while coarse sugar sprinkled on top adds a bakery-style crunch.

Close-up of a fluffy blueberry muffin topped with coarse sugar and juicy blueberries, fresh from the oven.

A Muffin Worth Waking Up For

These blueberry muffins are my go-to when I want something quick but bakery-level for breakfast. I live in Atlanta now, but growing up in Ireland, big muffins weren’t really a thing for breakfast, at least not like this. These are the kind of muffins you’d see piled high at a coffee shop with golden tops, crunchy sugar, and big, juicy blueberries in every bite. They’re soft, fluffy, and they make your kitchen smell amazing while they bake

Ingredients Needed for Bakery Style Blueberry Muffins

All-purpose flour: Gives the muffins structure. Stick with plain flour here for best results.
Baking powder and baking soda: Work together to give the muffins their lift and golden tops. Make sure they’re fresh!
Salt: Just enough to balance the sweetness and boost the flavor.
Granulated sugar: Adds sweetness and helps create a soft crumb.
Unsalted butter: Adds richness and flavor. Melted and slightly cooled before mixing.
Vegetable oil: Keeps the muffins extra moist—using both oil and butter gives the best texture.
Eggs: Help bind everything together and add structure. Room temperature is ideal for smooth mixing.
Buttermilk: Makes the muffins tender and gives a nice subtle tang.
Vanilla extract: Rounds out the flavor and brings everything together.
Blueberries: Use fresh or frozen, both work well. Don’t thaw frozen ones.
Flour (for coating blueberries): Helps keep the berries from sinking to the bottom of the muffins.
Coarse sugar: Sprinkled on top for that signature muffin top crunch.

Ingredients for Bakery Style Blueberry Muffins.

How to make Bakery Style Blueberry Muffins

**For more detailed instructions, please refer to the printable recipe card below.**

Bowl of flour and sugar being whisked together to start the muffin batter.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Bowl of eggs, buttermilk, oil, and vanilla ready to be mixed for blueberry muffins.

In another bowl, whisk together melted butter, oil, eggs, buttermilk, and vanilla until smooth.

Wet and dry ingredients being gently folded together to make muffin batter.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.

Fresh blueberries tossed in flour to keep them from sinking in muffin batter.

Toss the blueberries in a little flour.

Blueberries added to the muffin batter just before folding them in.

Fold the blueberries into the batter.

Muffin batter with blueberries being scooped into a lined muffin tin.

Scoop the batter into the muffin tin, filling each cup to the top. Let them rest at room temperature for 15 minutes.

Muffin batter topped with extra blueberries and coarse sugar before baking.

Sprinkle extra blueberries and coarse sugar on top before baking.

Golden, bakery-style blueberry muffins with crunchy sugar tops fresh from the oven.

Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for 15–17 minutes more until golden and cooked through.

Variations

Lemon Blueberry Muffins: Add a tablespoon of lemon zest to the batter and a splash of lemon juice to the wet ingredients. It gives the muffins a fresh, citrusy boost that pairs perfectly with blueberries.
Cinnamon Sugar Swirl: Mix a bit of cinnamon and brown sugar and swirl it through the batter before baking. It adds a warm, spiced twist that’s especially good in cooler months.
Mini Muffins: Scoop the batter into a mini muffin tin and reduce the baking time to around 10–12 minutes. Great for lunchboxes or portion-controlled snacks.
Berry Mix-In: Use a mix of blueberries, raspberries, and chopped strawberries for a fun berry blend. Just make sure to coat them all in flour to prevent sinking.
Cream Cheese Center: Add a spoonful of sweetened cream cheese in the center of each muffin cup before baking. It melts slightly into the muffin and adds a creamy surprise in the middle.

Serving Suggestions

With Coffee or Tea: These muffins are made for a coffee break. Serve them warm with your favorite brew or my Tres Leche Iced Latte for a bakery-style snack at home.
With a Dollop of Butter or Jam: A warm muffin split in half and spread with a bit of butter or blueberry jam is simple but perfect.
Brunch Platter: Add these to a weekend brunch spread with eggs, bacon, fruit, and yogurt. They bring just the right amount of sweetness.
As a Snack on the Go: Wrap them individually in parchment or pop into snack bags for a quick grab-and-go option during the week.
Toasted Next Day: Slice a leftover muffin in half and toast it lightly. The edges get crisp and it’s a great way to bring it back to life the next day.

Storage and Freezing

How should I store Bakery Style Blueberry Muffins?

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. They stay moist thanks to the oil and buttermilk, but try not to overcrowd the container so the tops don’t get soggy.

Can I freeze Bakery Style Blueberry Muffins?

Wrap each muffin individually in plastic wrap or place them in a single layer in a freezer bag. They’ll keep for up to 2 months. To reheat, just pop one in the microwave for about 20–30 seconds or warm in a low oven until heated through.

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Two tall blueberry muffins stacked on a gingham cloth with coarse sugar and berries scattered around.

Tips & Tricks

Don’t skip the rest time: Letting the batter sit in the muffin tin helps relax the gluten and gives the baking powder time to react, which helps the muffins rise taller.
Use both butter and oil: Butter brings flavor, and oil keeps them moist. Using both gives you the best of both worlds.
Don’t overmix the batter: A few lumps are okay. Overmixing will make your muffins dense and chewy instead of fluffy.
Start with a hot oven: The initial high temp gives the muffins their tall domes. Don’t skip this step. Just remember to reduce the heat after 5 minutes.
Flour the blueberries: It’s a small step but makes a big difference. It keeps them from sinking and gives more even berry distribution in every bite.

More Brunch favorites

FAQ

Can I use frozen blueberries?
Yes! Just toss them in a bit of flour before adding to the batter and don’t thaw them first. If you thaw them, they’ll bleed into the batter and turn everything purple.
Do I have to let the batter rest?
Yes, if you want tall muffin tops. The rest time lets the flour hydrate and the leavening start working, which helps the muffins rise high and hold their shape.
Can I skip the coarse sugar on top?
You can, but it adds that signature crunch you find on bakery muffins. If you don’t have coarse sugar, use regular granulated, but the texture won’t be the same.
Why do we bake at two temperatures?
Starting hot gives the muffins a quick lift. Dropping the temperature lets them finish baking without drying out. It’s a simple trick that makes a big difference.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 cup of milk and letting it sit for 5 minutes. It won’t be exactly the same, but close enough for this recipe.
Why did my muffins come out dense?
Most likely, the batter was overmixed or the leavening agents were old. Always check the freshness of your baking powder and soda before using them.
Do I need to grease the muffin liners?
If you’re using good-quality parchment-style liners, you’re fine. If you’re using paper liners or no liners at all, a light spray of nonstick baking spray helps prevent sticking.