Blueberry Muffins Like a Small-Town Bakery
Tall, tender blueberry muffins with a crisp, sugared top—just like you’d find cooling on a wire rack at a small-town bakery. This classic American recipe uses the muffin method for a soft crumb and plenty of berries in every bite.
Small-town bakeries don’t rely on fancy tricks—they rely on solid technique and good ingredients. Here, we use the classic muffin method (mix wet and dry separately, then combine gently) to keep the crumb tender, not tough. A quick rest before baking helps the batter hydrate and encourages those signature domed tops.
Total Time
38 min
Prep Time
15 min
Cook Time
23 min
Servings
12
Ingredients
Dry Ingredients
- •2 cups (250 g) all-purpose flour
- •3/4 cup (150 g) granulated sugar
- •2 1/2 tsp baking powder
- •1/2 tsp fine salt
Wet Ingredients
- •2 large eggs, room temperature
- •1 cup (240 ml) whole milk, room temperature
- •1/2 cup (113 g) unsalted butter, melted and cooled slightly
- •2 tsp vanilla extract
Blueberries & Topping
- •1 1/2 cups (225 g) blueberries, fresh or frozen (do not thaw if frozen)
- •1 tbsp all-purpose flour (to toss with blueberries)
- •2 tbsp coarse sugar or turbinado sugar (for topping)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners, or grease the cups well.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- 3
In a separate bowl, whisk the eggs until blended, then whisk in the milk, melted butter, and vanilla.
- 4
Toss the blueberries with 1 tbsp flour (this helps suspend them in the batter).
- 5
Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry flour remains. The batter should look lumpy—do not overmix.
- 6
Fold in the blueberries with 2–3 gentle turns. Let the batter rest for 10 minutes at room temperature for a better rise.
- 7
Divide the batter evenly among the muffin cups, filling each nearly to the top. Sprinkle coarse sugar over each muffin.
- 8
Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 14–18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
- 9
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool at least 10 minutes before serving.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.