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Moist Fluffy Bakery Blueberry Muffins – Ultimate Recipe Guide

These moist, fluffy bakery-style blueberry muffins are perfect for breakfast, brunch, or dessert. With their tall domes, buttery texture, and bursts of juicy blueberries, they’re sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, mix the melted butter, sour cream, milk, eggs, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can result in dense muffins.
  5. Toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins during baking.
  6. Gently fold the coated blueberries into the muffin batter until evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. For taller domes, you can fill them slightly more.
  8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to prevent tough muffins. Fresh blueberries are recommended, but frozen can be used without thawing. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.