Dessert

Moist Blueberry Muffins – Bakery Style Recipe

Byreem everly December 2, 2025December 2, 2025

Introduction

These moist blueberry muffins are soft, fluffy, and have that perfect bakery-quality texture every time. They make an ideal breakfast treat that’s quick to prepare and sure to please everyone at the table.

A close-up of blueberry muffins arranged on a white marbled surface, each muffin featuring a golden-brown baked base with visible purple blueberry spots within the soft texture, topped with a crumbly streusel layer sprinkled with sugar crystals; a single dark red cherry is placed on top center of each muffin, adding a glossy, smooth finish; in the foreground, two cherries rest casually on the white marbled surface, enhancing the fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (190 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (120 ml) whole milk
⅓ cup (80 ml) vegetable oil
2 large eggs
1 tsp vanilla extract
1 ½ cups (225 g) blueberries
1 tbsp (8 g) flour (for coating blueberries)

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners or grease it lightly.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: In another bowl, whisk the whole milk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix to keep the muffins tender.
Step 5: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking and folding them carefully into the batter.
Step 6: Spoon the batter into the muffin cups, filling each about three quarters full.
Step 7: Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter along with the vanilla extract.
Use fresh or frozen blueberries; if frozen, fold them in directly without thawing to avoid bleeding.
Try substituting vegetable oil with melted butter for a richer taste.
Sprinkle coarse sugar on top of muffins before baking for a crunchy topping.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped in plastic wrap and place in a freezer bag for up to 3 months. Reheat frozen muffins in the microwave for about 20 seconds or until warm.

How to Serve

A close-up view of several golden brown muffins with a crumbly sugar topping and dark purple berries baked inside, placed on a white plate. The muffins have a textured top layer with sugar crystals visible, a middle layer showing soft cake with dark berry spots, and a lower layer wrapped in white ridged liners. A few dark red cherries are placed around the muffins on the plate. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries directly from the freezer without thawing. Toss them in flour as the recipe suggests to prevent them from sinking and bleeding into the batter.

Why do the muffins bake at two different temperatures?

The initial high temperature helps the muffins rise quickly, creating a nice dome, while the lower temperature ensures they bake through evenly without over-browning on top.