These tall, golden Bakery-Style Blueberry Muffins are bursting with juicy blueberries and topped with a delicate sugar crust. With a moist, tender crumb and high-domed tops, they rival anything from a professional bakery. Perfect for breakfast, brunch, or a sweet afternoon treat, these muffins are a staple recipe for every home baker.
Why You’ll Love This Recipe
These blueberry muffins deliver everything you want from a classic bakery muffin — rich flavor, soft interior, and a satisfying golden dome. The combination of sour cream and milk adds incredible moisture and structure, while the blueberries provide bursts of fruity sweetness. Whether fresh from the oven or packed for on-the-go, they’re a reliable and delightful treat for all occasions.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- all-purpose flour
- granulated sugar
- brown sugar
- baking powder
- baking soda
- salt
- unsalted butter, melted and slightly cooled
- large eggs
- sour cream
- milk
- vanilla extract
- fresh or frozen blueberries (tossed in flour)
- coarse sugar (for topping)
directions
- Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, sour cream, milk, and vanilla extract until fully combined and smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Toss the blueberries in 1 tablespoon of flour, then fold them gently into the batter.
- Divide the batter evenly among the muffin cups, filling each to the top for that bakery-style rise.
- Sprinkle each muffin with a pinch of coarse sugar.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: Approximately 265 kcal per muffin
Variations
- Lemon Blueberry: Add 1 tablespoon of lemon zest to the batter for a bright citrus twist.
- Streusel Topping: Replace coarse sugar with a simple crumb topping made of butter, flour, and brown sugar.
- Mini Muffins: Use a mini muffin tin and reduce the baking time to 10–12 minutes.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of regular flour.
storage/reheating
Store muffins in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to 5 days or freeze for up to 2 months. Reheat frozen muffins in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–7 minutes.
FAQs
Can I use frozen blueberries?
Yes. Use them straight from the freezer and toss them in flour to prevent bleeding into the batter.
Why are my muffins not rising tall?
Filling the cups to the top and starting with a high baking temperature helps create a bakery-style dome.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt is a good substitute and will provide a similar texture and tang.
How do I prevent blueberries from sinking?
Toss the blueberries in flour before folding them into the batter to help suspend them evenly.
Can I make these muffins without brown sugar?
Yes, you can use all granulated sugar, but brown sugar adds moisture and depth of flavor.
What’s the best way to get an even bake?
Rotate the muffin tin halfway through baking to ensure even browning and rise.
How do I know when the muffins are done?
The tops should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I double the recipe?
Yes, this recipe doubles well. Bake in batches or use a second muffin tin.
Should I let the batter rest?
No rest time is needed — bake immediately after mixing for the best rise and texture.
What can I serve with these muffins?
Serve with butter, clotted cream, or a fruit preserve, alongside coffee or tea.
Conclusion
Bakery-Style Blueberry Muffins are a timeless favorite with their tall, golden tops and bursting berry flavor. Easy to prepare and even easier to enjoy, they bring homemade comfort to your morning or midday break. Whether shared with friends or savored solo, these muffins are sure to become a staple in your baking rotation.
Print
Bakery-Style Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These tall, golden muffins are bursting with juicy blueberries and finished with a delicate sugar crust. Soft and moist inside with a bakery-style dome top, they’re perfect for breakfast, brunch, or an anytime sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- Coarse sugar for topping
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, sour cream, milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the floured blueberries.
- Divide the batter evenly into the muffin cups, filling them to the top for tall muffins.
- Sprinkle the tops of the muffins with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let muffins cool slightly before serving.
Notes
- Tossing blueberries in flour helps prevent them from sinking to the bottom.
- Using both white and brown sugar adds depth of flavor and moisture.
- Start with a high oven temperature to create the classic domed muffin top.
- Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
