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Chef Muller

Best Blueberry Muffin Recipe (Bakery-Style, Extra Moist!)

Soft, moist, bakery-style blueberry muffins with tall domes, tender crumb, and rich buttery flavor. Optimized to prevent blueberries from sinking and to deliver perfect rise every time.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Bakery, Breakfast, Dessert, Snack
Cuisine: American
Calories: 235
Ingredients Equipment Method

Ingredients
  

  • 2 cups (260 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • 2 eggs (room temperature)
  • 1 cup (240 ml) whole milk or buttermilk
  • ½ cup (113 g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 ¼ cups (200 g) fresh blueberries
  • 1 tbsp flour (to coat the berries)
  • 2 tbsp coarse sugar or streusel

Equipment

  • 1 Mixing bowls
  • 1 Spatula
  • 1 Muffin tin
  • 1 Paper liners
  • 1 Oven
  • 1 Cooling rack

Method
 

  1. 1- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    2 - In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
    3 - Fold wet ingredients into dry ingredients gently. Do not overmix.
    4- Toss blueberries with 1 tbsp flour, then fold into the batter.
    5 - Preheat oven to 425°F (220°C).
    6 - Fill muffin cups to the top.
    7 - Bake 7 minutes at 425°F (220°C), then reduce to 350°F (180°C) and bake 13–15 minutes.
    8 - Cool in the pan for 5 minutes, then transfer to a wire rack.