Tall, Bakery-Style Blueberry Muffins That Stay Tender for Days — in 30 Minutes
These blueberry muffins dome tall, stay tender for days, and use a simple flour toss to keep berries suspended. Ready in 30 minutes with no mixer.
Equipment
- Standard 12-cup Muffin Tin
- Paper muffin liners
- Two mixing bowls (medium and large)
- Whisk
- Rubber Spatula
- Cookie scoop (#20 recommended)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Blueberries and Flour Toss
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp all-purpose flour (for tossing)
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners.
- Whisk dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until uniform.
- Whisk wet ingredients: In a medium bowl, whisk buttermilk, oil, egg, and vanilla until smooth.
- Toss blueberries: In a small bowl, toss blueberries with 1 tablespoon flour until lightly coated. This keeps them suspended in the batter.
- Combine: Pour wet mixture into dry mixture. Fold with a rubber spatula until just combined (a few streaks of flour are fine). Do not overmix.
- Fold in blueberries: Gently fold floured blueberries into batter with a few strokes. Batter should be thick and scoopable.
- Scoop and bake: Divide batter evenly among liners, filling to the top. Bake at 425°F for 5 minutes. Without opening oven, reduce temperature to 375°F and bake 15–18 minutes more, until golden brown and a toothpick inserted in center comes out with a few moist crumbs.
- Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Flour toss is not optional: It prevents blueberries from sinking. Lumpy batter is good: Overmixing creates tough muffins. Fill liners to the top for tall domes. Storage: Airtight container at room temp for 2 days, fridge for 4 days (with paper towel to absorb moisture). Freezer: Cool completely, flash freeze on sheet, then bag for up to 3 months. Reheat microwave 20 seconds or oven 350°F for 5 minutes.