Moist Blueberry Muffins – Bakery Style Recipe
These Moist Blueberry Muffins are soft, fluffy, and have the perfect bakery-style texture. They are easy to make with simple ingredients and deliver delicious bursts of fresh blueberry flavor, ideal for a delightful breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
- 1 tbsp (8 g) flour (for blueberries)
Wet Ingredients
- ½ cup (120 ml) whole milk
- ⅓ cup (80 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Fruit
- 1 ½ cups (225 g) blueberries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In another bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until smooth and homogeneous.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon until just combined; avoid overmixing to keep muffins tender.
- Prepare blueberries: Toss the blueberries with 1 tablespoon of flour to coat them evenly. This helps prevent them from sinking to the bottom of the muffins during baking.
- Fold in blueberries: Gently fold the floured blueberries into the muffin batter, ensuring even distribution without crushing the berries.
- Fill muffin cups: Spoon the batter into the prepared muffin pan cups, filling each about three-quarters full to allow room for rising.
- Bake in two stages: Bake in the preheated oven at 425°F (220°C) for 5 minutes to give the muffins a quick rise, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-17 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove 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 or serve warm.
Notes
- Do not overmix batter to keep muffins moist and tender.
- Coating blueberries with flour prevents them from sinking during baking.
- Check muffins at the 15-minute mark to avoid overbaking.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For extra flavor, consider adding a lemon zest to the batter.
Keywords: blueberry muffins, moist muffins, breakfast muffins, bakery style muffins, easy muffin recipe
