Blueberry Muffins
Tall-domed blueberry muffins with juicy bursts of fruit in every bite. Coating the blueberries in flour before folding them in prevents them from sinking and bleeding into the batter. The high-then-low oven temperature gives you bakery-style tops.
Prep Time
14 min
Cook Time
17 min
Servings
6
Calories
313 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Flour3 cups
- Blueberries¾ cup
- Eggs3
- Milk1 ½ cup
- Sugar¾ cup
- Butter½ cup
- Baking Powder1 ½ tsp
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Flour3 cups
- Blueberries0.75 cup
- Eggs3
- Milk1.5 cup
- Sugar0.75 cup
- Butter0.5 cup
- Baking Powder1.5 tsp
- Vanilla Extract1.5 tsp
Instructions
- 1
Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Wash 1.5 cups of fresh blueberries (or use frozen, no need to thaw). Toss them with 1 tablespoon of flour and set aside.
- 2
In a large bowl, whisk 2 cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
- 3
In a separate bowl, whisk 2 eggs, 1 cup buttermilk, ½ cup melted butter (cooled), 1 teaspoon vanilla, and 1 teaspoon lemon zest.
- 4
Pour the wet into the dry. Fold gently with a spatula until just combined — about 10 strokes. Don't worry about lumps. Fold in the flour-dusted blueberries with another 5-6 strokes.
- 5
Scoop the batter into the liners, filling nearly to the top. Sprinkle a few extra blueberries on top of each, plus a pinch of coarse sugar for crunch.
- 6
Bake at 425°F for 5 minutes, then drop to 375°F (without opening the door) and continue for 14-16 more minutes. Done when a toothpick comes out with a few crumbs but no wet batter. Cool 5 minutes in the pan, then transfer to a rack.
Watch how to make Blueberry Muffins
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Coat berries in flour. Blueberries are heavy and naturally sink to the bottom. A light flour dusting gives them grip in the batter so they stay distributed.
- 2.Lemon zest is the secret. Even ½ teaspoon brightens the muffin flavor and amplifies the blueberry taste. Skipping it makes them taste flat.
- 3.High then low oven. The 425°F burst sets the muffin top quickly into a tall dome. Dropping to 375°F lets the inside finish without burning the top.
- 4.Frozen blueberries work — don't thaw. Frozen berries hold their shape better than fresh when baked. Toss in flour straight from the freezer.
🔬 Why It Works
Bakery-style muffin tops happen when the batter rises rapidly before its structure sets. The initial 425°F blast creates fast steam and CO2 expansion, pushing the batter dramatically upward. Dropping to 375°F prevents the now-tall dome from burning before the interior cooks. Lemon zest is the unsung hero — it brightens fruit flavors without adding obvious citrus notes. The flour-coated berries don't sink because the coating creates friction with the batter, suspending them throughout the muffin.
Frequently Asked Questions
Why did my blueberries sink?▾
Frozen or fresh blueberries?▾
Can I make these dairy-free?▾
Why didn't they dome up?▾
Related Recipes
Pancake Delight
Avocado Toast
French Toast
Omelette Special
Berry Smoothie Bowl
