Bakery-Style Blueberry Muffins
These blueberry muffins have tall, golden domes, a soft tender crumb and a crunchy sugar top. They come together in one bowl and bake in 25 minutes.
- 40 minTotal time
- 12Servings
- 290kcal / serving
- 5 gProtein
A hot start in the oven and a rested batter give you the bakery-style domes that most home muffins miss.
The science: why this works
- Oil keeps the crumb moist and soft for days, even after the muffins cool.
- Buttermilk's acid reacts with baking soda for a strong lift and a tender texture.
- Folding the batter just until combined keeps gluten low, so the muffins are tender, not tough.
- A 10 minute rest lets the flour hydrate and the leaveners start working, so the tops dome higher.
- Starting at 425°F makes the batter rise fast before the edges set; then 350°F cooks the center through.
The hot start gives domes
At 425°F the leaveners release gas fast and the batter pushes up before the crust sets. Dropping to 350°F then lets the center bake through without burning the top. It is the same idea as oven spring in bread.
Learn: Baking soda vs baking powder →Oil versus butter
Butter is about 80 percent fat and the rest water and milk solids, while oil is 100 percent fat. Oil coats the flour and stays liquid at room temperature, so muffins made with oil stay softer and moister as they cool.
Learn: Oil cake vs. butter cake →Bakery-Style Blueberry Muffins
40 min · 12 servings · American · Baking
Ingredients
Makes 12 servings
- 300 gall-purpose flour
- 150 ggranulated sugar
- 2 tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- 2eggs
- 240 mlcup (240 ml) buttermilk
- 120 mlcup (120 ml) neutral oil
- 2 tspvanilla extract
- 250 gfresh or frozen blueberries
- 2 tbspcoarse sugar, for topping
Method
Tips for the best result
- Use frozen blueberries straight from the freezer so they do not bleed into the batter.
- Fill the cups all the way for tall bakery tops.
- Weigh the flour with a scale; too much flour makes dry muffins.
Mistakes to avoid
- Overmixing the batter makes tough, tunneled muffins, so fold until just combined.
- Opening the oven early collapses the domes, so wait until the last 10 minutes.
- Using too much flour makes dry muffins, so spoon and level or weigh it.
Variations and swaps
- Lemon blueberry: add 1 tbsp lemon zest and a lemon glaze.
- Streusel topping: mix 1/3 cup flour, 1/4 cup sugar and 3 tbsp cold butter.
- Swap the blueberries for chopped strawberries or raspberries.
- Swap buttermilk for plain yogurt thinned with a splash of milk; the muffins stay moist and tangy.
- Swap oil for 1/2 cup melted butter for a richer, buttery flavor.
- Swap half the all-purpose flour for whole wheat flour for a nuttier muffin.
Storing and reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for 2 months. Warm a thawed muffin in a 300°F (150°C) oven for 8 minutes.
Bakery-Style Blueberry Muffins: questions
How do I get tall domed muffin tops?
Fill the cups to the top, rest the batter for 10 minutes, and bake at 425°F (220°C) for the first 5 minutes before lowering the heat. This hot start makes the tops rise quickly.
Can I use frozen blueberries?
Yes, use them straight from frozen and toss them in a little flour. Thawed berries bleed and turn the batter purple.
Why are my muffins dry?
Dry muffins usually come from too much flour or overbaking. Weigh the flour and pull the muffins when a toothpick has a few moist crumbs.
Why do my blueberries sink?
Berries sink in thin batters. Tossing them in a spoonful of dry mix and keeping the batter thick helps keep them evenly distributed.
Can I make muffin batter the night before?
You can mix it and refrigerate it for up to 24 hours. The domes will be a little smaller because the leavening loses some strength.
