Breakfast & Brunch · Free recipe
Bakery-Style Blueberry Muffins
Tall, tender muffins bursting with juicy blueberries and crowned with a crunchy sugar top. They taste like they came straight from your favorite bakery case.
Step 1
Move an oven rack to the center position and preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners or grease it well.
Step 2
In a large bowl, whisk together 2.25 cups of the flour, the granulated sugar, baking powder, and salt.
Step 3
In a separate medium bowl, whisk the eggs, oil, milk, and vanilla until fully combined.
Step 4
Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until you no longer see dry flour. The batter should be thick and a little lumpy; overmixing makes tough, flat muffins.
Step 5
In a small bowl, toss the blueberries with the remaining 1/4 cup flour until lightly coated. This keeps them from all sinking to the bottom.
Step 6
Gently fold the floured blueberries into the batter with just a few strokes, being careful not to crush them.
Step 7
Divide the batter evenly among the 12 cups, filling each nearly to the top. A generously filled cup gives you tall bakery-style domes.
Step 8
Sprinkle the coarse sugar over the tops for a crunchy finish.
Step 9
Bake at 400 F for 5 minutes, then, without opening the oven, lower the temperature to 375 F and bake 15 to 18 more minutes. The initial blast of heat helps the muffins rise high.
Step 10
The muffins are done when the tops are golden and spring back when lightly pressed. To be sure, insert a toothpick into the center; it should come out with just a few moist crumbs and no wet batter.
Step 11
Set the pan on a wire rack and let the muffins cool in the pan for 5 minutes.
Step 12
Carefully lift the muffins out onto the rack to finish cooling, or enjoy one warm.
Tips from the test kitchen
- Do not thaw frozen blueberries; add them frozen so they do not bleed purple streaks into the batter.
- Coating the berries in flour keeps them suspended instead of sinking to the bottom.
