Classic Blueberry Muffins Bakery-Style
Classic Blueberry Muffins Bakery-Style
Imagine biting into a warm, golden muffin bursting with plump, juicy blueberries, the top lightly crisped and sweetened to perfection. The aroma of fresh muffins straight from the oven fills your kitchen, inviting you to indulge in soft, tender crumb with every bite.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Nutritional Estimate: 220 kcal per muffin | Rating: ★★★★★
Ingredients
- 250g (2 cups) all-purpose flour
- 150g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 120ml (1/2 cup) vegetable oil or melted butter
- 240ml (1 cup) buttermilk
- 1 tsp vanilla extract
- 200g (1 cup) fresh or frozen blueberries
Ingredient Spotlights
Fresh blueberries — provide natural sweetness and moisture, ensuring juicy bites. Frozen can be used if out of season, just don’t thaw to prevent bleeding. Buttermilk — adds tenderness and a slight tang for bakery-style flavor. All-purpose flour — creates the perfect crumb structure.
Substitutions
- Use almond milk + 1 tsp vinegar instead of buttermilk for dairy-free version.
- Swap vegetable oil with melted coconut oil for subtle flavor twist.
Instructions
- Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners — ensures easy removal.
- In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg with buttermilk, vegetable oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently fold with a rubber spatula — don’t overmix to keep muffins tender.
- Fold in blueberries carefully, keeping them whole as much as possible.
- Divide batter evenly among muffin cups and bake 22–25 minutes or until golden and a toothpick inserted comes out clean. Cooling rack — helps muffins cool evenly without sogginess.
Troubleshooting
- Muffins dense? Don’t overmix batter.
- Blueberries sink? Toss them lightly in flour before folding in.
Storage & Serving Suggestions
Store in an airtight container at room temperature for 2 days or freeze for up to 3 months. Serve warm with butter or your favorite jam. Perfect for breakfast or an afternoon snack with coffee.
