Bakery-Style Blueberry Muffins

★ 4.7 · Easy

Tall, domed muffins bursting with juicy blueberries and topped with a crunchy sugar crust, just like your favorite bakery.

15 minPrep Time

22 minCook Time

37 minTotal Time

12 muffinsYield

Why You'll Love This

Tall domed tops just like a bakery
Bursting with juicy blueberries in every bite
Freezes well for grab-and-go breakfasts

Ingredients

2 1/2 cupsall-purpose flour, divided
1 tablespoonbaking powder
1/2 teaspoonsalt
3/4 cupunsalted butter, softened
1 cupgranulated sugar, plus 2 tablespoons for topping
2large eggs
1 teaspoonvanilla extract
3/4 cupwhole milk
2 cupsfresh blueberries

Nutrition (estimated per serving)

290Calories

4gProtein

12gFat

41gCarbs

1gFiber

190mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 425 F and line a standard 12-cup muffin tin with paper liners.
In a bowl, whisk together 2 1/4 cups of the flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
In a large bowl, beat 3/4 cup softened butter and 1 cup sugar with a hand mixer on medium speed for 2 minutes, until pale and fluffy.
Beat in the 2 eggs one at a time, then mix in 1 teaspoon vanilla, scraping down the bowl as needed.
With the mixer on low, add the flour mixture in three additions, alternating with the 3/4 cup milk, beginning and ending with flour; mix just until combined.
In a small bowl, toss the 2 cups blueberries with the remaining 1/4 cup flour to coat; this keeps them from sinking to the bottom.
Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each nearly to the top for a tall bakery-style dome.
Sprinkle the remaining 2 tablespoons sugar over the tops.
Bake at 425 F for 5 minutes, then, without opening the door, reduce the oven temperature to 350 F and bake for another 15 to 17 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before serving.

Tips

Starting at a high 425 F oven temperature and then lowering it gives the muffins their tall bakery-style dome.
Tossing the blueberries in flour before folding them in prevents them from sinking to the bottom of the muffin.