Ah yes đâblueberry muffinsâsoft, tender, and bursting with sweet-tart blueberries. Hereâs a classic, foolproof recipe that gives bakery-style muffins at home:
đ« Classic Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted (or 1/3 cup vegetable oil)
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1â1 1/2 cups fresh or frozen blueberries (do not thaw frozen blueberries)
Optional Topping
- 2 tbsp sugar mixed with 1/2 tsp cinnamon for sprinkling
How to Make Them
1. Prep Oven & Pan
- Preheat oven to 400°F (200°C)
- Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
- In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until combined.
4. Combine Wet & Dry
- Pour wet ingredients into dry ingredients. Stir gently until just combined.
- Tip: Batter should be slightly lumpyâovermixing makes muffins tough.
5. Fold in Blueberries
- Carefully fold in blueberries, trying not to crush them.
6. Portion & Top
- Spoon batter into muffin cups, filling about 3/4 full.
- Sprinkle cinnamon-sugar on top if desired.
7. Bake
- 18â22 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack.
Tips for Bakery-Style Muffins
- Frozen blueberries help prevent sinking in the batterâcoat lightly with flour before folding in.
- Buttermilk gives a tender, moist crumb.
- High heat at the start (400°F) helps muffins rise beautifully with domed tops.
- Add a little lemon zest to brighten the flavor if you like.
If you want, I can also give a âsuper-moist, jumbo blueberry muffinsâ version thatâs ultra fluffy and tastes like a bakery muffinâperfect for breakfast or brunch.
Do you want me to do that?
