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Blueberry Muffins Recipe

Bakery-Style Blueberry Muffins Recipe for Soft Perfection

This Blueberry Muffins Recipe features tall, fluffy muffins bursting with blueberries, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting Time 10 minutes
Total Time 44 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Spoon flour into the measuring cup to avoid packing too much.
  • 1 cup granulated sugar Helps brown the muffin tops beautifully.
  • 2 teaspoons baking powder Ensure it is fresh for lift.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/3 cup vegetable oil Keeps muffins moist.
  • 2 large eggs Provides structure.
  • 1 cup sour cream or Greek yogurt Adds moisture and tenderness.
  • 1/3 cup milk Loosens the batter.
  • 2 teaspoons vanilla extract Imparts flavor.
  • 1 cup blueberries Use fresh or frozen without thawing.
Optional Toppings
  • 1 cup additional blueberries Press on top before baking.
  • to taste coarse sugar Sprinkle on top for crunch.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather all ingredients.
  2. Line a 12-cup muffin pan with paper liners.
  3. In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together vegetable oil, eggs, sour cream (or yogurt), milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold until just combined.
  6. In a small bowl, toss blueberries with flour and gently fold into the batter.
  7. Allow the batter to rest for 10 minutes.
  8. Divide the batter evenly among the muffin cups, filling each nearly to the top.
  9. Press additional blueberries into the tops and sprinkle with coarse sugar.
  10. Bake for 5 minutes at 425°F (220°C), then reduce to 350°F (175°C) and bake for 15-19 minutes.
  11. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Allowing the batter to rest is key for achieving tall, fluffy muffin tops.

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