There’s nothing like a tall, fluffy blueberry muffin with a golden top and juicy berries in every bite. These bakery-style muffins are soft inside, slightly crisp on top, and generously domed—just like the ones behind the glass case. The batter comes together quickly, and the results feel special enough for a weekend breakfast.

You’ll learn a few tricks for height, flavor, and that signature crackly top. If you love a muffin that tastes like it came from your favorite bakery, this one delivers.

What Makes This Special

• High domes, bakery look: A quick oven temperature boost helps the muffins rise tall with beautiful tops.
• Moist, tender crumb: Buttermilk and oil work together for softness that lasts for days.
• Big blueberry flavor: A mix of fresh berries and a hint of lemon brightens every bite.
• Crackly sugar top: A sprinkle of coarse sugar adds that classic bakery crunch.
• Simple method: No mixer needed—just two bowls and a whisk.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2/3 cup (135 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive oil)
• 1/4 cup (60 g) unsalted butter, melted and cooled
• 1 1/2 teaspoons vanilla extract
• Zest of 1 lemon (optional but recommended)
• 1 1/2 to 2 cups fresh blueberries (or frozen, unthawed)
• 1 tablespoon flour (for tossing berries)
• Coarse sugar for topping (turbinado or demerara)

Instructions

1. Prep your oven and pan: Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.For extra-high domes, leave one or two cups empty and space the muffins out.
2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt until well combined.
3. Whisk wet ingredients: In a separate bowl, whisk granulated sugar, brown sugar, eggs, buttermilk, oil, melted butter, vanilla, and lemon zest. The mixture should look smooth and slightly thick.
4. Combine gently: Pour wet ingredients into the dry. Stir with a spatula until just combined.The batter should be thick and slightly lumpy. Do not overmix.
5. Prep the berries: Toss blueberries with 1 tablespoon flour. This helps keep them from sinking. Fold the berries into the batter gently to avoid streaking or crushing.
6. Fill the cups: Divide batter evenly, filling each liner nearly to the top—about 7/8 full for tall domes.
7. Add the crunch: Sprinkle the tops generously with coarse sugar for that bakery finish.
8. Start hot, then lower: Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) without opening the oven.Continue baking 15–18 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
9. Cool just a bit: Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How to Store

• Room temperature: Keep in an airtight container for up to 3 days. Add a paper towel under and over the muffins to absorb moisture.
• Freezing: Cool completely, then freeze in a single layer before transferring to a freezer bag.They keep well for up to 2 months.
• Reheating: Warm in a 300°F (150°C) oven for 8–10 minutes or microwave for 15–20 seconds. Add a tiny pat of butter if reheating from frozen for extra moisture.

Benefits of This Recipe

• Consistent rise: The two-temperature bake gives reliable height without complicated steps.
• Stays soft: The combination of oil and buttermilk keeps muffins tender even the next day.
• Flexible with berries: Works with fresh or frozen blueberries, so it’s a year-round bake.
• No mixer needed: Easy cleanup, minimal equipment, and quick prep.
• Not overly sweet: Balanced sweetness that lets the blueberries shine.

Pitfalls to Watch Out For

• Overmixing: This leads to tough muffins and tunnels. Stop stirring as soon as the flour streaks disappear.
• Overbaking: Dry muffins happen fast.Check a few minutes early and look for golden tops and moist crumbs.
• Skipping the hot start: If you bake at a single lower temperature, you’ll get flatter muffins.
• Warm butter: If the melted butter is hot, it can scramble the eggs. Let it cool to lukewarm before adding.
• Wet berries: If using thawed frozen berries, they can bleed and water down the batter. Use them straight from the freezer.

Alternatives

• No buttermilk: Swap with 1 cup milk plus 1 tablespoon lemon juice or vinegar.Let it sit 5 minutes to thicken.
• Gluten-free: Use a 1:1 gluten-free all-purpose blend that includes xanthan gum. The texture will be slightly more delicate.
• Dairy-free: Use a rich non-dairy milk (oat or almond) mixed with 1 tablespoon lemon juice, and replace butter with more oil or melted dairy-free butter.
• Lemon-blueberry twist: Add an extra teaspoon of lemon zest and a light lemon glaze (powdered sugar plus lemon juice) once cooled.
• Streusel topping: Mix 1/3 cup flour, 1/3 cup sugar, 1/4 cup cold butter, and a pinch of salt. Crumble over batter before baking for a bakery crumb top.
• Bigger muffins: Make 6 jumbo muffins.Bake at 425°F for 5 minutes, then at 350°F for 20–24 minutes.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with flour before folding in. Don’t thaw, or they’ll bleed color and make the batter streaky.

Why are my muffins dense?

Likely overmixing or expired leaveners.

Use fresh baking powder and baking soda, mix gently, and start with a hot oven for lift.

How do I get high domed tops?

Fill the liners almost to the top, start at 425°F for 5 minutes, then lower the heat. The initial blast of heat helps the batter spring upward.

Can I reduce the sugar?

You can reduce it by about 2–3 tablespoons without hurting the structure. Any more and you may lose moisture and browning.

What if I don’t have buttermilk?

Use milk mixed with lemon juice or vinegar as a quick swap.

Let it sit for a few minutes to lightly thicken and sour before using.

How do I keep blueberries from sinking?

Use a thicker batter, toss the berries with a bit of flour, and avoid overmixing after adding them. That combination keeps them suspended.

Can I make these ahead?

Yes. Bake, cool, and freeze.

Reheat in the oven to bring back the fresh-baked texture and crisp top.

In Conclusion

These bakery style blueberry muffins are big, soft, and full of juicy berries with a delicate crunch on top. The method is simple, the ingredients are straightforward, and the results look and taste like a treat from a café. Keep this recipe on hand for weekends, brunches, or weekday breakfasts that feel special.

With a few smart steps, you’ll get consistent, sky-high muffins every time. Enjoy them warm, and don’t forget that little sprinkle of sugar—it makes all the difference.