Bakery-Style Blueberry Muffins (Extra Moist) You’ll Crave

You know those jumbo bakery muffins that make you wonder, “Why can’t mine be like that?” This is that recipe — big domes, juicy bursts of blueberry, and a tender crumb that stays moist for days. No weird additives, no mystery ingredients, just smart technique and a couple of pro moves.

If you’ve ever had a muffin collapse into a sad pancake, this will feel like redemption. And yes, we’re loading them with blueberries like we mean it.

What Makes This Recipe So Good

• Sky-high muffin tops: Starting hot (then lowering the temp) gives you those dramatic, bakery-style domes.
• Extra moist crumb: Buttermilk + oil + butter is the trifecta for tenderness, flavor, and lasting moisture.
• Blueberries in every bite: Tossing berries with flour keeps them from sinking, so they’re evenly distributed.
• Vanilla bakery vibe: A hint of lemon zest lifts the flavor without turning it into lemon muffins.
• Make-ahead friendly: They’re just as good on day two or three, which is rare in Muffin Land.

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Bakery-Style Blueberry Muffins (Extra Moist) You’ll Crave

Recipe by Wendy CarterCourse: Breakfast

Servings

12

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

280

kcal

Ingredients

• All-purpose flour: 2 cups (240g), plus 1 tablespoon for tossing blueberries

• Granulated sugar: 3/4 cup (150g)

• Light brown sugar: 1/4 cup (50g), packed

• Baking powder: 2 teaspoons

• Baking soda: 1/2 teaspoon

• Kosher salt: 1/2 teaspoon

• Unsalted butter: 4 tablespoons (56g), melted and cooled

• Neutral oil: 1/4 cup (60ml), such as canola or vegetable

• Buttermilk: 3/4 cup (180ml), at room temp

• Greek yogurt or sour cream: 1/4 cup (60g)

• Large eggs: 2, at room temp

• Vanilla extract: 2 teaspoons

• Lemon zest: 1 teaspoon (optional but recommended)

• Blueberries: 1 1/2 cups (225g), fresh or frozen (do not thaw)

• Coarse sugar: 1–2 tablespoons for topping (turbinado or demerara)

Step-by-Step Instructions

• Preheat like a pro: Heat oven to 425°F (220°C). Line a 12-cup muffin tin or grease it well. High heat jumpstarts rise — the muffin-top hack nobody told you.
• Whisk dry ingredients: In a large bowl, whisk flour, both sugars, baking powder, baking soda, and salt until uniform. No clumps, no drama.
• Mix the wet team: In a separate bowl, whisk melted butter, oil, buttermilk, yogurt, eggs, vanilla, and lemon zest until smooth.
• Combine gently: Pour wet into dry and fold with a spatula just until a few flour streaks remain. The batter should be thick. Overmixing = tough muffins. Don’t do it.
• Berry insurance: Toss blueberries with 1 tablespoon flour, then fold them into the batter with 3–4 gentle turns. This keeps them from sinking.
• Fill ’em up: Divide batter evenly — fill cups to the very top for big domes. Sprinkle with coarse sugar for that bakery sparkle and crunch.
• Bake high, then low: Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) without opening the oven. Continue 13–16 minutes (standard) or 19–23 minutes (jumbo), until tops are golden and a tester comes out with a few moist crumbs.
• Cool smart: Let muffins rest in the pan 5 minutes (they finish setting), then transfer to a rack. Eat warm or at room temp. Try not to inhale three.

How to Store

• Room temperature: Store in an airtight container with a paper towel above and below for 2–3 days.
• Refrigerate: Not ideal; can dry them out. If you must, wrap individually and warm before serving.
• Freeze: Wrap each muffin tightly, then bag and freeze up to 3 months.
  

  Thaw at room temp or warm 10–12 minutes at 300°F (150°C).

  
  

Why You’ll Love It

• Bakery results, home effort: Simple ingredients, pro technique, huge payoff.
• Moist, not greasy: Butter for flavor, oil for tenderness — best of both worlds.
• Balanced sweetness: Sweet enough for a treat, not so sweet it feels like cake for breakfast (unless that’s your vibe).
• Versatile: Works with fresh or frozen berries, lemon or no lemon, jumbo or standard pans.

Nutrition Stats

Per standard muffin (approximate): 280 calories; 11g fat; 40g carbs; 2g fiber; 19g sugar; 5g protein; 270mg sodium. Vitamins?

A solid hit of antioxidants from those blueberries. Not a salad, but not a candy bar either, IMO.

Little Mistakes, Big Impact

• Overmixing: Tough muffins and tunneling.
  

  Stop when streaks disappear.

• Skipping the high-heat start: Flatter muffins. That first 5 minutes at 425°F is your muffin-top moment.
• Not measuring flour right: Scooping compacts it.
  

  Spoon and level or weigh (240g).

• Warm berries: If using frozen, don’t thaw. Thawed berries stain and flood the batter.
• Hot butter into cold dairy: Curdling risk.
  

  Let melted butter cool slightly and use room-temp eggs/dairy.

Optional Substitutions

• Buttermilk swap: 3/4 cup milk + 2 teaspoons lemon juice or vinegar, rest 5 minutes. Not identical, but close.
• Greek yogurt vs. sour cream: Use either.
  

  Full-fat = best texture.

• Gluten-free: Use a 1:1 GF baking blend with xanthan gum. Batter may be slightly looser; bake times similar.
• Dairy-free: Use plant milk + 2 tsp acid for “buttermilk,” dairy-free yogurt, and oil instead of butter (total 1/2 cup oil).
• Sugar options: Swap half the white sugar with coconut sugar for deeper flavor; color will be slightly darker.
• Citrus twist: Boost lemon zest to 2 teaspoons and add a light lemon glaze if you’re that person.

FAQ

Can I use frozen blueberries?

Yes.

Use straight from the freezer, toss with flour, and fold in gently. Add 1–2 extra minutes to bake time if needed.

How do I get taller muffin tops?

Fill cups to the brim, start at 425°F for 5 minutes, then lower to 350°F.

Don’t open the oven early, and use thicker batter (this recipe nails that).

Why both oil and butter?

Butter brings flavor; oil delivers moisture even after cooling. Together, they create that plush crumb you want in a bakery muffin.

Can I make them jumbo?

Absolutely.

Fill 6 jumbo cups to the top. Bake 5 minutes at 425°F, then 350°F for 19–23 minutes more.

Check with a tester.

How do I stop blueberries from sinking?

Toss them with a tablespoon of flour and use a thick batter. Also, avoid overmixing — it deflates the structure that holds berries up.

Can I reduce the sugar?

You can drop it by 2–3 tablespoons without wrecking texture.

Go lower and you’ll lose moisture and browning. Your call, but consider the trade-off.

Closing Notes

These Bakery-Style Blueberry Muffins (Extra Moist) check every box: tall, tender, loaded, and legit.

Master the hot-then-low bake, keep your batter thick, and treat those blueberries right. You’ll have café-level muffins on your counter and a line of “taste testers” in your kitchen.

FYI: they vanish fast — you might want a double batch.