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

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins are soft, fluffy, and full of juicy blueberries with golden domed tops and crunchy sugar on top. A must-bake for muffin lovers!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 314 kcal

Equipment

  • Muffin tin (12-count)
  • Muffin liners or nonstick baking spray
  • Two mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • Ice cream scoop or large spoon

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

Instructions
 

  • Preheat the oven to 425°F and line a muffin tin with paper liners or lightly grease it with nonstick spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In a separate bowl, whisk the melted butter, vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined—do not overmix.
  • Toss the blueberries with 1 tablespoon of flour (this prevents them from sinking). Gently fold them into the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup to the top.
  • Let the filled muffin tin rest at room temperature for 15 minutes. This helps the muffins rise taller.
  • Sprinkle the tops with extra blueberries and a generous pinch of coarse sugar for a bakery-style crunch.
  • Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for another 15–17 minutes until golden brown and a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Calories: 314kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 282mgPotassium: 84mgFiber: 1gSugar: 22gVitamin A: 319IUVitamin C: 2mgCalcium: 94mgIron: 2mg
Keyword Baking, Easy, Family Friendly, Freezer Friendly, Fresh Blueberries, Moist
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