Blueberry Muffins
About This Blueberry Muffins
These blueberry muffins are the ultimate breakfast treat - tall, domed tops, tender crumb, and packed with juicy blueberries in every bite. This recipe creates bakery-style muffins with that characteristic tall crown and slightly crispy, sugary top.
What Makes This Blueberry Muffins Special
The secret to the height is filling the cups all the way to the top and starting with a hot oven. The batter is thick and almost scone-like, which prevents the berries from sinking and creates a tender, fluffy texture.
Key Techniques for Success
Fresh or frozen blueberries both work beautifully. The sparkling sugar topping adds a delightful crunch and makes these muffins look professionally made.
Perfect for Every Occasion
These muffins are perfect for weekend brunch, meal prep for busy mornings, or any time you want a wholesome, delicious treat.
Ingredients
- 300g (2½ cups) All-purpose flour
- 200g (1 cup) Granulated sugar
- 2 tsp Baking powder
- ½ tsp Salt
- 2 Large eggs
- 240ml (1 cup) Whole milk
- 115g (½ cup) Unsalted butter, melted
- 2 tsp Vanilla extract
- 250g (2 cups) Fresh or frozen blueberries
- 2 tbsp Coarse sugar (for topping)
Quick Info
- Total Time:
- 35 min
- Difficulty:
- Easy
- Servings:
- 12
Instructions
- 1
Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In another bowl, whisk together eggs, milk, melted butter, and vanilla.
- 4
Pour wet ingredients into dry ingredients and fold just until combined. Batter will be thick and lumpy - don't overmix.
- 5
Gently fold in blueberries, being careful not to break them.
- 6
Divide batter among muffin cups, filling completely to the top. Sprinkle with coarse sugar.
- 7
Bake at 425°F for 5 minutes, then reduce heat to 375°F and bake 15-17 more minutes until golden and a toothpick comes out clean.
- 8
Cool in pan 5 minutes before transferring to a wire rack.
Pro Tips
- •Fill muffin cups to the very top for bakery-style tall muffins.
- •If using frozen berries, don't thaw them - use straight from freezer to prevent bleeding.
- •The high initial temperature creates that characteristic dome top.
- •Don't overmix or muffins will be tough and dense.
Variations
Add lemon zest for lemon blueberry muffins. Use a streusel topping instead of sugar. Try mixed berries instead of all blueberries.