Blueberry Muffins | Bakery Style
There is something uniquely comforting about the aroma of freshly baked muffins wafting through the house. It’s a scent that promises warmth, a soft, pillowy crumb, and the sweet burst of fruit. For me, that ultimate comfort comes in the form of these classic Blueberry Muffins. This isn’t just any blueberry muffin recipe; it’s the result of years of tweaking and testing, aiming for that perfect bakery-style dome and a texture that is moist and tender every single time. It’s the kind of bake that works beautifully for a lazy weekend breakfast or a welcome addition to a lunchbox.
The inspiration for perfecting this particular recipe came from a little café I visited in the Cotswolds a few years back. They served a blueberry muffin that was simply divine – light, bursting with juicy berries, and with a wonderfully crisp, sugary top. I spent the next few weekends in my own kitchen, determined to recreate that moment. What we have here is the culmination of that effort: a straightforward method that yields consistently brilliant muffins. They’re light without being flimsy, sweet without being overpowering, and absolutely packed with blueberry goodness in every single bite.
This blueberry recipe is ideal for those moments when you want to create something truly special without spending hours in the kitchen. It’s a bake that brings people together, whether it’s sharing them warm from the oven with a cup of tea or packing them for a family picnic. The batter comes together in one bowl, and in under 40 minutes, you’ll have a dozen glorious muffins ready to be devoured. They are, in my humble opinion, the very best way to celebrate the humble blueberry.
Recipe Overview
This recipe produces twelve bakery-style blueberry muffins with high-domed, sugary tops and a wonderfully soft, moist interior. The key is a thick batter and a two-stage baking temperature, which gives the muffins an initial blast of heat for a great rise. During my testing, I found that letting the batter rest for 15 minutes before baking really helps to create that coveted dome, so don’t skip that step!
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
- Difficulty: Easy
Why You’ll Love These Blueberry Muffins
- Authentic Bakery Flavour: We use both butter for flavour and oil for moisture, creating a tender crumb that stays soft for days. The combination of sweet vanilla and tart, juicy blueberries is just heavenly.
- Ready in Under 40 Minutes: From gathering your ingredients to pulling a tray of warm muffins from the oven, the whole process is delightfully efficient.
- Flexible Recipe: This recipe works well with either fresh or frozen blueberries. You can also add the zest of a lemon for a citrusy note or a pinch of cinnamon for extra warmth.
- Works Wonderfully for Any Occasion: These are ideal for a special weekend breakfast, a thoughtful contribution to a bake sale, or a simple afternoon treat with a cuppa.
- Family Tested: My husband, who’s usually picky about baked goods, asked for seconds the first time I made these! They are always the first thing to disappear at family gatherings.
Ingredients You’ll Need
This recipe uses simple, high-quality pantry staples. The magic is in the ratio and the technique. I always recommend using a good quality vanilla bean paste or extract, as it makes a noticeable difference to the final flavour. For the flour, standard plain flour is what we need here, nothing fancy.
- 250g plain flour
- 1 tbsp cornflour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 125g caster sugar
- 55g unsalted butter, melted
- 60ml vegetable oil (or another neutral oil)
- 2 large free-range eggs, at room temperature
- 1 tsp vanilla extract
- 180ml buttermilk, at room temperature
- 180g fresh or frozen blueberries
- 2 tbsp demerara sugar, for sprinkling
Sophia’s Tip: Don’t have buttermilk? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to 180ml of whole milk, let it stand for 5-10 minutes until it curdles slightly, and use it as a direct substitute. It works a treat.
How to Make Blueberry Muffins
The process is very straightforward. The most important rule is not to overmix the batter once the wet and dry ingredients are combined. A few lumps are perfectly fine and are the secret to a tender muffin. We’ll start with a high oven temperature to get a good rise, then lower it to bake the muffins through.
- Preheat and Prep: Preheat your oven to 220°C (200°C fan). Line a 12-hole muffin tin with paper liners and set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, cornflour, baking powder, bicarbonate of soda, salt, and caster sugar. Breaking up any lumps now ensures a smoother batter later.
- Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk the melted butter, vegetable oil, eggs, and vanilla extract until well combined. Then, stir in the buttermilk.
- Gently Mix Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold everything together until it is just combined. The batter will be thick and lumpy – this is what you want! Do not be tempted to overmix.
- Add the Blueberries: Gently fold in the blueberries, being careful not to crush them. If using frozen, add them directly from the freezer without thawing.
- Rest the Batter (Optional but Recommended): Let the batter rest at room temperature for 15 minutes. This allows the flour to hydrate and, in my experience, contributes to a better rise and a more tender muffin.
- Fill the Muffin Cases: Divide the batter evenly between the 12 muffin liners. They will be quite full, which is key to achieving those high domes. Sprinkle the tops generously with demerara sugar for a lovely crunch.
- Bake: Place the muffin tin in the preheated oven and bake at 220°C (200°C fan) for 5 minutes. Then, without opening the oven door, reduce the temperature to 190°C (170°C fan) and continue to bake for another 15-17 minutes, or until the tops are golden brown and a skewer inserted into the centre of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. They are delicious warm but will hold together better once cooled.
Tips From My Kitchen
- Temperature Control is Key: The initial blast of high heat helps the muffins rise rapidly, creating that signature bakery dome. Reducing the temperature then allows the centre to cook through without the outside burning. Don’t skip this two-step process!
- The Secret to Suspended Berries: To prevent your blueberries from sinking to the bottom, toss them with a tablespoon of the dry flour mixture before folding them into the batter. I learned that this simple trick coats the berries and helps them stay suspended in the thick batter during baking.
- Make-Ahead Prep: If you’re short on time in the morning, you can mix all the dry ingredients together in a bowl the night before. Cover it and leave it on the counter. The next day, you just need to mix the wet ingredients and combine.
- Storage: These muffins are best on the day they are made, but they will keep beautifully in an airtight container at room temperature for up to 3 days. I find lining the container with a piece of kitchen roll helps absorb any excess moisture.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic baking equipment.
- 12-hole muffin tin
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl or jug
- Whisk and a rubber spatula
- Wire cooling rack
Common Mistakes to Avoid
- Overmixing the Batter: This is the number one mistake in muffin making. Overmixing develops the gluten in the flour, which results in tough, dense, and rubbery muffins. Mix only until you no longer see dry streaks of flour.
- Using Cold Ingredients: Room temperature eggs and buttermilk incorporate much more easily into the batter, creating a smoother, more uniform texture. Cold ingredients can cause the melted butter to seize and result in a lumpy, uneven bake.
- Underfilling the Muffin Cases: To get those big, beautiful muffin tops, you need to fill the paper liners almost to the brim. Don’t be shy with the batter! This recipe makes the perfect amount for 12 generously filled muffins.
Delicious Variations to Try
While the classic blueberry muffin is a true delight, this recipe is a wonderful base for customisation.
- Lemon and Blueberry Muffins: Add the finely grated zest of one large lemon to the dry ingredients. The bright citrus flavour pairs beautifully with the sweet blueberries.
- Cinnamon Streusel Topping: Instead of demerara sugar, top the muffins with a simple streusel. Mix 50g plain flour, 30g brown sugar, ½ tsp cinnamon, and 30g cold cubed butter with your fingertips until crumbly. Sprinkle over the batter before baking.
- White Chocolate and Blueberry: Fold in 100g of white chocolate chips along with the blueberries for an extra layer of creamy sweetness. This is a particularly popular version with children! If you enjoy a treat like this, you might also like our Biscoff Truffles.
What to Serve With Blueberry Muffins
These muffins are magnificent on their own, but here are a few ideas to elevate them further.
- Salted Butter: There is nothing better than a warm muffin, split open, with a generous spread of slightly salted butter melting into the crumb.
- Clotted Cream and Jam: For a truly decadent, scone-like experience, serve them with a dollop of thick clotted cream and a spoonful of raspberry or strawberry jam.
- A Hot Drink: They are the perfect partner for a strong cup of English breakfast tea or a freshly brewed coffee for a relaxed morning treat.
Frequently Asked Questions
Blueberry Muffins
Ingredients
Method
- Preheat and Prep: Preheat your oven to 220°C (200°C fan). Line a 12-hole muffin tin with paper liners and set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, cornflour, baking powder, bicarbonate of soda, salt, and caster sugar. Breaking up any lumps now ensures a smoother batter later.
- Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk the melted butter, vegetable oil, eggs, and vanilla extract until well combined. Then, stir in the buttermilk.
- Gently Mix Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold everything together until it is just combined. The batter will be thick and lumpy – this is what you want! Do not be tempted to overmix.
- Add the Blueberries: Gently fold in the blueberries, being careful not to crush them. If using frozen, add them directly from the freezer without thawing.
- Rest the Batter (Optional but Recommended): Let the batter rest at room temperature for 15 minutes. This allows the flour to hydrate and, in my experience, contributes to a better rise and a more tender muffin.
- Fill the Muffin Cases: Divide the batter evenly between the 12 muffin liners. They will be quite full, which is key to achieving those high domes. Sprinkle the tops generously with demerara sugar for a lovely crunch.
- Bake: Place the muffin tin in the preheated oven and bake at 220°C (200°C fan) for 5 minutes. Then, without opening the oven door, reduce the temperature to 190°C (170°C fan) and continue to bake for another 15-17 minutes, or until the tops are golden brown and a skewer inserted into the centre of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. They are delicious warm but will hold together better once cooled.
Notes
I truly hope you enjoy making these blueberry muffins as much as I do. They are such a simple joy, and the process of baking them is almost as rewarding as eating them. It’s a recipe that has brought many smiles in my home, and I’m delighted to share it with you. If you give them a try, please do leave a comment below and let me know how they turned out!
Happy baking,
Sophia.
