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Ultimate Blueberry Muffin Recipe: Bakery-Style Perfection

These ultimate blueberry muffins are moist, fluffy, and packed with juicy blueberries, making them perfect for breakfast or a snack. Follow the step-by-step guide to create bakery-style muffins that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
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 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup chopped nuts (optional, for crumble topping)
  • 2 tablespoons melted butter (for crumble topping)
  • 2 tablespoons flour (for crumble topping)

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.
  3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. If you're adding a crumble topping, mix the chopped nuts, melted butter, and 2 tablespoons of flour in a small bowl until crumbly.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumble topping over each muffin, if using.
  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 fresh blueberries for the best flavor and texture. Avoid overmixing the batter to prevent dense muffins. Buttermilk can be substituted with a mixture of lemon juice or vinegar and milk. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.