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Best Blueberry Muffins

Bakery-style muffins with tall, golden tops, a tender crumb, and juicy bursts of blueberry in every bite. Easy enough for a weekend morning and irresistible warm from the oven.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1.5 cups fresh blueberries (or frozen, not thawed)
  • 1 tbsp all-purpose flour for tossing berries
  • 1 tbsp turbinado sugar for topping, optional

Method
 

  1. Preheat oven to 425F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Whisk the flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla until smooth.
  4. Toss the blueberries with 1 tablespoon of flour so they do not sink to the bottom.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until the flour disappears; a few lumps are fine. Fold in the floured blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Sprinkle with turbinado sugar.
  7. Bake at 425F for 5 minutes, then, without opening the oven door, reduce the temperature to 350F and bake 15-16 more minutes, until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For tall bakery-style tops, fill the muffin cups almost to the rim rather than halfway. Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. This recipe is completely alcohol-free and halal-friendly by design.