Very Good Blueberry Muffins

Breakfast, Quick and Easy, Spring, Summer

Does the internet need another blueberry muffin? Absolutely not. But this is my story and my blog and I make what I want. Lol.

All kidding aside, I wanted a blueberry muffin recipe that I could whip up when people came over. I wanted a very good blueberry muffin recipe!

But I had some particulars:

I wanted it to be moist, not dry and gross. I wanted the top to be crispy and delicious. I wanted that bakery-style domed top that is so hard to achieve but looks so beautiful. And I wanted it to be easy, easy!

Well, good news is that most muffins are super easy to make. This one is super simple: wet ingredients are poured into dry ingredients. Using both butter and oil mean good flavor (hello butter) and oil means they’re super moist.

The wonderful dome topping is due to two things: resting the batter for at least an hour, but ideally overnight. And having the oven set to 400 degrees for the first 7 minutes. The high temperature creates steam, making the muffins super puffy.

The muffin is then baked for the remaining time at 350 degrees F. The crunchy top is thanks to the high temperature and a bit of turbinado sugar.

And that’s it! Those two little things contribute to this super delicious muffin.

Very Good Bakery-Style Blueberry Muffins

5 from 2 votes
Bakery-Style perfectly domed blueberry muffins. These are moist, delicious, not overly sweet and are very good blueberry muffins. 
Keywordbakery-style muffins, blueberries, blueberry muffins, dome topped muffins
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Serving Size: 12 muffins
Calories: 222kcal


  • 2 cups blueberries, tossed in a teaspoon of flour
  • 1 cup shaken buttermilk
  • 1/4 cup unsalted butter, at room temperature
  • 2/3 cup white granulated sugar
  • 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons turbinado sugar, for topping


  • Place muffin liners in a muffin tin and set aside. If your liners aren’t made of parchment and just paper, you might want to spray them with cooking spray.
  • In a bowl, toss the blueberries with the teaspoon of flour and set aside. 
  • In medium bowl, whisk together the buttermilk, melted butter, sugar, neutral oil, eggs and vanilla extract. In a large bowl, whisk together the flour, salt, baking powder, baking soda. Pour the wet ingredients into the dry ingredients and mix until barely combined. Add the blueberries. 
  • Cover the bowl with plastic wrap and allow to rest for at least 1 hour or you can allow them to rest in the fridge overnight. If you're resting them for an hour, no need to add them to the fridge. 
  • Preheat the oven to 400 degrees F. Divide the batter amongst the twelve cavities in the muffin tin. Sprinkle the tops with turbinado sugar. 
  • Transfer to the oven to bake for 7 minutes. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely domed. 
  • Let the muffins cool in the pan for 10 minutes and then carefully remove and allow to cool on a cooling rack. 

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  • Reply CJ | A Well-Read Tart March 27, 2019 at 10:38 am

    omg, these muffins look like PERFECTION. My tongue was actually hanging out of my mouth as I scrolled through this post. I love a good blueberry muffin, and I usually don’t like store-bought ones because they are too sweet. These look like they contain the perfect amount of sugar. And those domed tops!!! All the heart eyes. I also love that this can be an overnight recipe; it’s perfect for company since I can make the batter the day before and scoop ’em up and bake ’em the next morning without much fuss. I cannot WAIT to make these! Thank you, thank you, thank you!

    • Adrianna Adarme
      Reply Adrianna Adarme March 27, 2019 at 10:01 pm

      it’s so perfect for brunch with guests because of that! thank you for the sweet words! xo

  • Reply Abbie March 27, 2019 at 6:00 pm

    Adrienna you are perfection in a breakfast pastry.

  • Reply Abbie March 27, 2019 at 6:01 pm

    Ugh sorry. AdriAnna.

  • Reply Colleen March 27, 2019 at 8:15 pm

    I assume if you’re resting the batter overnight, it should be refrigerated?

    • Adrianna Adarme
      Reply Adrianna Adarme March 27, 2019 at 10:00 pm

      haha yes, forgot to include that in the instructions. just added it! 🙂

  • Reply Emily March 28, 2019 at 4:13 am

    I’ve never actually made my own muffins, but great to know that the dome top is created via resting the batter overnight! Thanks for the top tip. I’ll definitely be trying these next time I have some free time for baking treats. They look delicious.

    Emily | Snippets of Emily’s Life xx

    • Adrianna Adarme
      Reply Adrianna Adarme March 30, 2019 at 9:57 pm

      yes! and the temperature beginning at a higher heat! 🙂 that combo is a winner.

  • Reply Currently Crushing On. - Best Food & Cooking - March 30, 2019 at 3:52 am

    […] blueberry muffins look absolutely […]

  • Reply nancy k March 30, 2019 at 6:50 am

    I imagine the resting trick would apply to any muffin recipe. What do you think?
    Also, if the rest period is overnight, would an adjustment be needed in baking time given the batter would be cold rather than room temp.
    Any advice is much appreciated!

    • Adrianna Adarme
      Reply Adrianna Adarme March 30, 2019 at 9:56 pm

      this method should work with other muffin recipes. i don’t see why not! i baked one batch, allowing it to rest for only 1 hour, and then another batch, after allowing it to rest overnight…and surprisingly the colder batter didn’t require longer bake time. maybe you’ll need an extra minute or two? but not much longer!

  • Reply Shams April 3, 2019 at 8:41 pm

    Hello Adrianna,

    Soooo good! These are the best muffins ever! Easy to make, perfect for breakfast or for dessert! Whenever I see blueberries now I immediately think of these muffins. Thank you for the recipe! I totally recommend it!

  • Reply Amanda May 18, 2019 at 10:11 pm

    These are the best blueberry muffins ever! My entire family was extremely impressed. I think for my oven next time though I might try doing the drop from 400F to 375F, and maybe adding some lemon zest to the batter (making sure to rub it in with the sugar before mixing). These are truly delicious and a must try though! Incredibly easy if done the night before; everything came together in about 15-20 minutes. Will definitely be in my baking repertoire from now on!

  • Reply Nicole July 17, 2019 at 6:10 am

    Can you use frozen blueberries for this recipe?

    • Adrianna Adarme
      Reply Adrianna Adarme July 18, 2019 at 9:53 pm

      yes absolutely! mix them in frozen; don’t thaw them out or they’ll bleed in the batter.

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