Print

Bakery Style Blueberry Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These bakery-style blueberry muffins are fluffy, moist, and bursting with blueberries, finished with a sweet, crunchy sugar topping that makes them irresistibly good.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/2 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 2 tablespoons coarse sugar (for topping)

Instructions

  1. Preheat the oven to 425°F (218°C) and line a 12-count muffin pan with liners.
  2. In a large bowl, whisk together melted butter, oil, and sugar until combined.
  3. Add eggs one at a time, whisking well after each addition. Stir in buttermilk and vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  5. Add dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the muffin cups, filling them to the top.
  8. Sprinkle coarse sugar on top of each muffin.
  9. Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and continue baking for 15–18 minutes, or until a toothpick comes out clean.
  10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep muffins light and fluffy.
  • You can use frozen blueberries—do not thaw before adding to batter.
  • The initial high oven temperature helps achieve a high muffin top.
  • Coarse sugar on top adds a bakery-style crunch.

Nutrition

Find it online: https://yumfamilyrecipes.com/bakery-style-blueberry-muffins/