Blueberry Muffins Recipe – Moist, Bakery-Style & Easy to Make

There’s nothing quite like the aroma of blueberry muffins baking in your kitchen. Golden brown on top, soft and fluffy inside, and packed with sweet, juicy blueberries — this is a go-to treat that’s perfect for breakfast, afternoon coffee, or anytime snacking.

This blueberry muffins recipe checks all the boxes: easy to follow, incredibly moist, and full of bakery-style flavor with a delicate crumb and lightly crisp top. Whether you’re a seasoned home baker or just starting out, this guide will walk you through everything you need to know to make perfect blueberry muffins every time.

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Why You’ll Love This Recipe

These blueberry muffins come out moist, tall, and filled with juicy fruit. Here’s why they’re a favorite:

• Made with common pantry staples
• Moist, fluffy, and not too sweet
• Loaded with fresh or frozen blueberries
• Simple to scale or customize
• Great for freezing and reheating

If you love classic comfort bakes, don’t miss our Classic Chocolate Chip Cookies — a perfect dessert pairing.

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Ingredients You’ll Need

Here’s what you’ll need to make 12 perfect blueberry muffins:

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or sour cream
• ¼ cup milk
• 1 ½ cups fresh or frozen blueberries
• Optional: coarse sugar for topping

Ingredient Tips:

• Yogurt or sour cream keeps the muffins tender and rich.
• If using frozen blueberries, toss them with a bit of flour to prevent bleeding.

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Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla, yogurt, and milk. Mix well.

Step 4: Combine and Fold

Gradually add the dry ingredients to the wet, mixing gently until just combined. Fold in the blueberries with a spatula — do not overmix.

Step 5: Fill the Muffin Tin

Divide batter evenly among 12 cups. Fill each nearly to the top. Sprinkle with coarse sugar if desired.

Step 6: Bake

Bake for 18–22 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack.

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Tips for Bakery-Style Blueberry Muffins

• Start with room temperature ingredients
• Fill each muffin cup nearly to the top for tall domes
• Use a scoop for even portions
• Add a handful of berries on top before baking for a bakery look
• Don’t overmix the batter — this keeps the crumb tender

For more pastry perfection, check out our Nutella Crepe Recipe — ideal for a sweet brunch pairing.

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Toppings & Variations

Here’s how to make your blueberry muffins your own:

• Crumb topping: Mix butter, flour, and brown sugar
• Lemon zest: Brightens up the flavor
• Almond extract: Adds a subtle twist
• Mixed berries: Swap half the blueberries for raspberries or blackberries
• Mini muffins: Reduce baking time to 12–14 minutes

For savory brunch lovers, pair these muffins with our Croque Monsieur for a full French-inspired spread.

Looking for more creative ideas? These 17 muffin recipes from Bon Appétit offer fun twists, from savory add-ins to seasonal fruit combos.

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How to Store & Reheat

• At room temperature: Store in an airtight container for 2–3 days
• Refrigerate: Up to 5 days
• Freeze: Wrap individually and freeze up to 2 months
• To reheat: Microwave for 15–20 seconds or warm in a 325°F oven

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Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just toss them in a tablespoon of flour to prevent color bleed.

How do I make my muffins rise higher?

Use fresh baking powder, and fill muffin cups almost to the top.

Can I substitute whole wheat flour?

Yes, replace up to 50% of the all-purpose flour. The texture will be denser.

Can I make these dairy-free?

Yes — use a plant-based yogurt and non-dairy milk, and swap butter for coconut oil or vegan butter.

For another take on this classic, check out this blueberry muffin recipe from Delish — it’s a great alternative if you want something super fast with minimal ingredients.

Behind the Recipe

This blueberry muffins recipe was born out of a need for something reliable and not overly sweet. After testing different ratios, I found that using yogurt in the batter creates the perfect balance between softness and structure.

These muffins remind me of weekend breakfasts with my grandmother, who always added a touch of coarse sugar on top for that classic bakery crunch. Now, I do the same.

What I love most is how forgiving the recipe is — whether you’re baking for kids, guests, or just yourself, it’s nearly impossible to mess up.

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