Blueberry Muffins

These blueberry muffins are incredibly soft, full of sweet wild blueberries, and come together in just 30 minutes! You’ll love the crisp bakery-style dome tops, the moist & fluffy texture, & juicy blueberries in each bite!

Skip the bakery lines & make bakery style blueberry muffins at home! I recently tweaked this recipe to make the texture even softer & muffin tops taller, and now they are perfect!

Plus, you’ll love that no mixer is required – making for easy clean-up & bakery style muffins in no time!

Why you’ll love these blueberry muffins

• Frozen wild blueberries. Using frozen blueberries allows you to make fresh blueberry muffins year-round! I love using the small wild blueberries for my muffins – they make for the perfect amount of blueberry in each bite!
• Bakery style dome tops. The muffins tops are tall, have crispy edges, & are dusted with a sanding sugar for that beautiful sparkly look on top!
• No mixer required! All you need is a few bowls & a whisk!

Ingredient notes and subtitutions

European-style butter: European-style butter has a higher fat content making for richer & tastier treats! The flavor it brings to the muffins is unbelievable! My go-to is Kerrygold, but you can also use American butter as a substitution.

Whole cultured buttermilk: please use store-bought buttermilk as opposed to homemade alternatives! Whole cultured buttermilk is much thicker & has the higher fat content needed for the most tender-soft muffins!

Sour cream: full-fat sour cream is best for a soft muffin – this can also be replaced with full fat greek yogurt!

Blueberries: I like to use wild blueberries in these muffins – the frozen berries allow for fresh blueberry muffins year round! You can also use fresh berries (wild or regular!) if that’s all you have on hand.

See the recipe card at the end of this post for the full list of ingredients & their quantities.

Step by step instructions

See the recipe card at the end of this post for the full ingredient list and recipe instructions.

STEP 1: Toss together blueberries & flour. In a bowl, toss together the blueberries & one tablespoon of flour. If using frozen berries, set the bowl back in the freezer until ready to use. Pro-tip! Keeping them frozen until the last possible second allows for the berries to bleed beautiful streaks of purple & blue in the batter, but doesn’t change the batter all one color.

STEP 2: Whisk dry ingredients. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Make a well with the dry ingredients & set aside.

STEP 3: Mix wet ingredients. Separately, whisk together the melted butter, sugar, eggs, vanilla extract, buttermilk, and sour cream until combined.

STEP 4: Combine wet & dry ingredients. Pour the wet ingredients into the well of dry ingredients and gradually whisk in more flour until a batter forms.

STEP 5: Fold in blueberries. Add half of the blueberries and fold only once or twice through. Add the remaining blueberries & repeat.

STEP 6: Scoop the batter into a muffin tin. Line a tin with 6 muffin pan cups (it’s best to have two tins so you can bake all at once!). Scoop the batter into each cup – overfilling it so the batter sits higher than the pan.

STEP 7: Bake! Dust the tops with sanding sugar & bake for 8 minutes at 425F. Then, reduce the temperature to 350F and bake for another 10-13 minutes until the tops are set but still slightly soft in the middle. If you need to bake in two batches, don’t forget to increase the temperature back up to 425F.

Expert baking tips

• Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
• Line every other muffin cup. Lining a muffin tin with every other cup empty allows for even heating & gives the muffins room to rise, making taller, fluffier muffins!
• Bake in a metal muffin tin. Using the right tin is key for tall, perfectly shaped muffins! I like to use a metal muffin pan – I have two so I can make all the batter at once. Glass, ceramic, or darker pans can heat up too quickly, leading to over-browning.
• Over-fill the liners! The #1 way to get those beautifully shaped, tall muffin tops!
• Start by baking at a higher temperature for a few minutes, then turn the heat down. This hot air in the beginning of the bake is key for tall muffins.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

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