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Bakery-Style Blueberry Muffins
Tall, domed, crumb-topped blueberry muffins that rival any bakery. The high heat trick is key.
Prep: 15 min · Cook: 22 min · Total: 37 min12 servingsEasy4.8 (59 reviews)280 calories per serving
Last tested: 2026-09-10
📸
Servings12
📋 Ingredients
👩🍳 Instructions
- 1
Preheat oven to 220°C/425°F. Line a 12-cup muffin tin with liners.
- 2
Whisk flour, sugar, baking powder, and salt.
- 3
Whisk egg, milk, oil, and vanilla.
- 4
Fold wet into dry until just combined — lumps are fine.
- 5
Toss blueberries with 1 tbsp flour. Fold in gently.
- 6
Divide among muffin cups (fill to the top for bakery-style domes).
- 7
Bake 5 minutes at 220°C/425°F, then reduce to 180°C/350°F and bake 17-18 minutes more.
🔄 Swap Table
Original: Blueberries
Swap: Raspberries or chocolate chips
Same amount
Original: Vegetable oil
Swap: Melted butter (75g)
Richer flavor, slightly less moist
Original: Whole milk
Swap: Buttermilk
Tangier, more tender
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