Blueberry Muffins
Tall, bakery-style muffins bursting with juicy blueberries and topped with a crunchy sugar crust. These buttery, tender muffins come together in one bowl and bake up with beautiful domed tops. Perfect for lazy weekend mornings or a quick grab-and-go breakfast treat.
For 12 servings
- prep
Preheat oven and prepare the muffin tin.
1.Preheat oven to 425°F (218°C).2.Line a 12-cup muffin tin with paper liners.TIPStarting at a higher temperature creates steam that helps the muffins rise tall with domed tops. - mix
Whisk the dry ingredients.
1.In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined. - mix
Whisk the wet ingredients.
1.In a medium bowl, whisk the egg until beaten.2.Add milk, oil, and vanilla extract. Whisk until smooth and combined. - mix
Combine wet and dry mixtures.
1.Pour the wet ingredients into the dry ingredients.2.Fold gently with a spatula until just combined. Batter should be lumpy — do not overmix.TIPOvermixing develops gluten and makes muffins tough. Stop as soon as no dry flour streaks remain. - mix
Fold in the blueberries.
1.Gently fold the blueberries into the batter using a spatula.2.Fold only until the blueberries are distributed — 3 or 4 strokes is enough.TIPIf using frozen blueberries, fold them in straight from the freezer to prevent the batter from turning purple. - prep
Fill the muffin cups.
1.Spoon the batter evenly into the 12 lined muffin cups, filling each nearly to the top.2.Sprinkle the remaining 2 tablespoons of sugar evenly over the tops of the muffins.TIPFilling the cups almost to the brim encourages tall bakery-style domes. - bake · ~22 min
Bake at high heat then reduce temperature.
1.Place the muffin tin in the preheated 425°F oven.2.Bake for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door.3.Continue baking for 15 to 17 more minutes, until a toothpick inserted in the center comes out clean.TIPThe initial blast of high heat activates the baking powder rapidly, creating those signature tall muffin tops. - rest · ~5 min
Cool the muffins.
1.Remove the muffin tin from the oven.2.Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.TIPLetting them rest in the tin allows the structure to set so they release cleanly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Spoon and level the flour to avoid dense, dry muffins — scooping directly compacts it.
- 2Keep frozen blueberries unthawed and fold in gently with just a few strokes to prevent purple batter.
- 3Fill muffin cups nearly to the brim — this forces the batter upward for tall, domed tops.
- 4Use a trigger-release cookie scoop to divide batter evenly into the 12 cups without mess.
- 5Bake at 425°F for the first 5 minutes, then lower to 350°F — that initial heat blast creates steam for a tall rise.
- 6Let muffins rest in the tin for exactly 5 minutes after baking to set the structure before moving to a rack.
Adapt it for your goals.
Lemon-Blueberry
Add 1 tablespoon of finely grated lemon zest to the sugar before whisking dry ingredients, and substitute 1 tablespoon of lemon juice for an equal amount of milk. The brightness of lemon amplifies blueberry's natural tartness.
Whole WheatWhole-Wheat
Replace half the all-purpose flour with whole-wheat flour and increase the milk by 2 tablespoons. This adds nutty flavor and extra fiber, making the muffins more filling.
Streusel ToppedStreusel-Topped
Instead of the plain sugar topping, mix 2 tbsp cold butter, 3 tbsp flour, 3 tbsp sugar, and ¼ tsp cinnamon into a crumbly streusel. Sprinkle on top before baking for a buttery, crunchy layer.
Mixed BerryMixed Berry
Replace blueberries with an equal volume of a mix of fresh raspberries, chopped strawberries, and blackberries. The combination offers a more complex berry flavor and a prettier pink-purple speckle.
Why this is on our healthy list.
Rich in Antioxidants
Blueberries are packed with anthocyanins, which help neutralize free radicals and support overall cellular health.
Good Source of Fiber
Blueberries provide dietary fiber (about 4 grams per cup), which aids digestion and promotes satiety.
Provides Vitamin C
A serving of these muffins contributes vitamin C from the blueberries, important for immune defense and collagen production.
Frequently asked questions
Blueberries sink if the batter is too thin. Toss fresh berries in 1 tablespoon of flour from the recipe to help suspend them, or fold frozen berries in straight from the freezer.
