These bakery-style blueberry muffins are soft, buttery, and packed with juicy blueberries. Made in one bowl with a cinnamon-brown sugar topping, they rise tall and taste like they came straight from a café.
Ingredients
- 2 ½ cups (313g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated white sugar
- ½ cup (113g) salted butter melted & slightly cooled (unsalted works too)
- ¼ cup (55g) oil
- 2 large eggs room temperature
- ½ cup (120g) sour cream room temperature
- ½ cup (120g) whole milk room temperature
- 2 tsp vanilla extract
- 1 ½ cups (225g) fresh or frozen blueberries tossed in 1 tbsp flour
Topping:
- 2 tbsp light brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated white sugar.
- In the same bowl, whisk in the melted butter, oil, eggs, sour cream, milk, and vanilla until just combined. (DO NOT overmix). The batter will be thick.
- Toss blueberries in 1 tbsp flour (to prevent sinking), then fold them into the batter very gently. Set aside.
- In a separate bowl, mix together the topping ingredients; brown sugar and cinnamon.
- Divide batter evenly into muffin cups, filling them to the very top. Add extra blueberries on top and sprinkle genoursly with the brown sugar mixture.
- Bake at 425°F (218°C) for 5 minutes (this creates a tall rise).
- Reduce temperature to 350°F (177°C) and bake for another 15-20 minutes, until a toothpick inserted comes out clean. This will vary based on how large your muffins are.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Best enjoyed warm with butter! Enjoy!
Video
Notes
- Muffin Size & Yield: This recipe yields 9 large muffins or 10–12 standard-sized muffins. For tall bakery-style muffins, fill each liner to the top.
- Blueberries: Fresh or frozen, both work! If using frozen, don’t thaw—just toss in flour and fold in gently to prevent streaking.
- Don’t skip the high-heat blast: Starting at 425°F helps create that iconic domed top. Just don’t forget to lower the temp after 5 minutes!
- Storage: Store muffins in an airtight container at room temp for 3 days. Warm in the microwave for 10 seconds to refresh. Muffins freeze beautifully up to 3 months.
Nutrition
Nutrition Facts
Bakery Style Blueberry Muffins Recipe (Moist, Easy & One Bowl)
Amount per Serving
Calories
418
% Daily Value*
Fat
21
g
32
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
73
mg
24
%
Sodium
414
mg
18
%
Potassium
96
mg
3
%
Carbohydrates
53
g
18
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
6
g
12
%
Vitamin A
470
IU
9
%
Vitamin C
0.1
mg
0
%
Calcium
112
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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