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Who says homemade muffins have to be complicated? This easy recipe uses simple ingredients and comes together in no time (only 1 bowl!). Enjoy warm, fresh out of the oven bakery-style blueberry muffins that are the perfect breakfast treat!

three stacked blueberry muffins with white flowers around.

It’s definitely no secret that we have a soft spot for blueberry treats! They’re one of those flavors that has always been a staple in our kitchen. From making our own Blueberry Pop-Tarts and scones, to whipping up batches of Lemon Blueberry Muffins that inspired our Blueberry Streusel Muffin Cookies throughout the week, blueberries are a constant source of inspiration.

So, with blueberry season in full swing, we wanted to share our newest obsession: bakery-style blueberry muffins!

Let’s Talk Ingredients

This recipe uses a handful of pantry staples to create these bakery-worthy blueberry muffins that will have everyone asking for seconds. Here’s what you’ll need:

Dry Ingredients:

All-purpose flour
Granulated sugar
Baking powder
Salt

Wet Ingredients:

Vegetable oil
Melted butter
Large egg
Whole milk (or your favorite milk alternative!)
Vanilla extract

…and, of course, LOTS of blueberries!

Today’s muffin recipe requires minimal prep! Grab just one mixing bowl (yes, only one!), your trusty whisk and spatula, and of course, a muffin pan (this one is our fav!).

Remember, like many other muffins, we’re aiming for a thick consistency, so resist the urge to over-mix. Over-mixing is the enemy of these muffins (and many other baked goods!). You want to mix the batter just until the wet and dry ingredients are combined – no flour pockets left! Over-mixing develops the gluten in the flour too much, leading to tough, dense muffins instead of the light, fluffy, and tall bakery-worthy muffins we’re going for.

And don’t forget the blueberries! Toss in a heaping cup (which is about 1 1/4 cups) of fresh blueberries. If you’re using frozen blueberries for this recipe, don’t let them thaw! Once thawed, the frozen blueberries become mushy, which will add extra liquid to your batter (and throw the whole recipe off!) as well as turn it a muddy mess of purple.

Oh, and if you’re looking for something to add a little texture to your muffin, try sprinkling each muffin with sparkling sugar before baking! This not only adds a pleasant crunch on top of each muffin, it also makes them look super cute. 😉

The Bakery Muffin Trick (Achieve Tall Muffins Every Time!)

My mom and I have been using various tricks over the years to achieve perfectly tall, domed muffins. Luckily, they’re SUPER simple and don’t require any extra effort!

Trick #1: Space the muffins out! Instead of adding muffin papers to every cup in your pan; place them in every other cup. This allows for better airflow, which means that while your muffins bake, they will have even heat distribution, which in turn, means taller muffins!
Trick #2: High heat! It might sound a little odd, but try baking the muffins for 5 minutes at 425°F (220°C) first. Then, reduce the temperature to 350°F (175°C) and continue baking for 10 minutes. This two-step baking method has a secret advantage over the one listed above! The initial high heat helps the muffins rise quickly, creating a beautiful dome shape. Then, the lower temperature ensures the centers bake through evenly without burning the edges.

close up of blueberry muffin stacked on another muffin with white flowers around.

✳ Recipe FAQ’s

I feel like every baker, no matter the age or skill, has taken a bite of their freshly baked muffin only to find that…all the fruit has sunk to the bottom of the muffin during baking. This is never any fun. Luckily, you can prevent it! Simply toss the blueberries with a tablespoon or two of flour before adding them to the batter. The flour coating will help prevent them from sinking because it absorbs some of the juices from the berries and creates a barrier between them and the wet batter!

Of course! Just remember not to let your blueberries thaw before adding them to the batter.

There could be a couple of reasons:

Overmixing: Overmixing the batter develops the gluten too much, leading to dense muffins. Mix just until the dry and wet ingredients are combined.
Old baking powder: Make sure your baking powder is fresh and active for a perfect rise.
Oven temperature: Double-check your oven temperature by using an oven thermometer to ensure it’s accurate.

More Breakfast Muffins:

close up of blueberry muffins in cloth lined pan with white flowers.

Let’s Be Friends ♡

When you make these Blueberry Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Best Homemade Blueberry Muffins

Let’s Talk Ingredients

Dry Ingredients:

Wet Ingredients:

The Bakery Muffin Trick (Achieve Tall Muffins Every Time!)

✳ Recipe FAQ’s

More Breakfast Muffins:

Bakery Style Banana Walnut Muffins

Bakery Style Lemon Poppy Seed Muffins

Earl Grey, Lemon, and Honey Breakfast Muffins

Chai Latte Muffins with Chai Spiced Streusel

Bakery Style Chocolate Chip Muffins

Coconut Chocolate Chip Banana Muffins

Let’s Be Friends ♡