Bakery-Style Blueberry Muffins
Few things beat the smell of fresh blueberry muffins baking in the morning. These muffins are soft, fluffy, and packed with juicy berries in every bite. With golden domed tops and that perfect balance of sweetness and tartness, they feel like something you’d find at your favorite coffee shop—but better, because you made them yourself.
Why These Muffins Work
These muffins have the perfect rise, a light and tender crumb, and don’t skimp on the blueberries. Greek yogurt or sour cream adds moisture, while just the right touch of vanilla makes the flavor pop. Plus, a sprinkle of sugar on top gives you that classic muffin-top crunch.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup milk
- 2 teaspoons vanilla extract
- 1 ½ cups fresh or frozen blueberries (don’t thaw if frozen)
- 1 tablespoon flour (for coating the berries)
- Optional: coarse sugar for topping
Instructions
1. Preheat and Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
In a large bowl, mix melted butter with granulated sugar and brown sugar until smooth. Add eggs, yogurt, milk, and vanilla extract. Whisk until well combined.
4. Combine and Fold
Add the dry ingredients to the wet mixture and stir gently until just combined. Toss blueberries in 1 tablespoon of flour (this helps prevent sinking), then fold them into the batter carefully.
5. Fill and Bake
Divide the batter evenly among muffin cups. Sprinkle tops with coarse sugar if desired. Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.
Tips for Success
- Don’t overmix the batter—stop as soon as the flour disappears for light, fluffy muffins.
- Use room temperature ingredients for best results.
- Want sky-high muffin tops? Start baking at 400°F for the first 5 minutes, then reduce to 350°F to finish baking.
Serving Suggestions
- Serve warm with butter or a drizzle of honey
- Freeze leftovers and reheat for a quick breakfast
- Pair with lemon zest for a bright flavor twist
Final Thoughts
These blueberry muffins are everything a great muffin should be: fluffy, flavorful, and bursting with berries. Whether you’re grabbing one on the go or savoring it with coffee, they’re the kind of homemade treat that makes your day feel a little more special.
Stick around—every visit tastes better than the last at The Buttered Bliss.
