Best Bakery-Style Blueberry Muffins

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william By 1 min read

Tall bakery-style blueberry muffins with domed golden tops and coarse sugar
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Tall bakery-style blueberry muffins with domed golden tops and coarse sugar

Best Bakery-Style Blueberry Muffins

Bakery-style blueberry muffins are tall, golden, and domed, with juicy berries in every bite and a crackly sugar top. The secret is a thick batter, a hot initial oven blast (425°F for 5 minutes, then 350°F), and filling the cups to the very top. This one-bowl recipe takes 10 minutes to mix and 25 minutes to bake — no mixer required.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon (optional but lovely)
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar plus 2 tablespoons coarse sugar for topping
  • 2 large eggs room temperature
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon lemon zest (optional)

Method
 

  1. Prep. Line a 12-cup muffin tin with paper liners. Preheat the oven to 425°F.
  2. Whisk the dry ingredients. In a large bowl, whisk together 2 1/4 cups of the flour, the baking powder, baking soda, salt, and cinnamon.
  3. Mix the wet ingredients. In a second bowl, whisk the melted butter and granulated sugar until combined. Whisk in the eggs one at a time, then the sour cream, milk, vanilla, and lemon zest until smooth.
  4. Combine. Pour the wet ingredients into the dry and fold gently with a spatula just until no dry streaks remain. A few lumps are fine — overmixing makes tough muffins.
  5. Add the berries. Toss the blueberries with the remaining 1/4 cup flour, then fold them into the batter gently.
  6. Rest the batter. Let the batter rest at room temperature for 15 minutes. This hydrates the flour and gives you a taller, more tender muffin.
  7. Fill and top. Divide the batter among the 12 cups, filling each to the very top (an ice cream scoop works perfectly). Sprinkle generously with coarse sugar.
  8. Bake hot, then lower. Bake at 425°F for 5 minutes, then — without opening the oven — reduce the temperature to 350°F and bake 18 to 20 minutes more, until golden and a toothpick inserted in the center comes out clean or with moist crumbs.
  9. Cool. Cool in the pan for 5 minutes, then transfer to a wire rack. These are incredible warm.