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Fluffy Bakery-Style Blueberry Muffins

fluffy bakery-style blueberry muffins - featured image

These blueberry muffins are soft, fluffy, and bursting with fresh blueberries, delivering a bakery-quality treat that’s quick and easy to make for breakfast or snacks.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk or plain yogurt thinned with a splash of milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, tossed in 1 tablespoon flour
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, beat the eggs, then whisk in the melted butter, buttermilk, vanilla extract, and lemon zest.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Toss the blueberries in 1 tablespoon of flour and fold them carefully into the batter.
  6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins light and fluffy. Toss blueberries in flour to prevent sinking. Use room temperature eggs and dairy for best texture. Oven temperatures vary, so check muffins early. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: blueberry muffins, bakery-style muffins, easy breakfast, quick muffins, fluffy muffins, homemade muffins