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5 from 5 votes

Best Blueberry Muffins

Bakery-Style perfectly domed blueberry muffins. These are moist, delicious, not overly sweet and are very good blueberry muffins. 
Prep Time15 mins
Cook Time19 mins
Batter Resting Time1 hr
Total Time1 hr 34 mins
Course: Breakfast
Cuisine: American
Keyword: bakery-style muffins, best blueberry muffin recipe, blueberries, blueberry muffin recipe, blueberry muffins, dome topped muffins, healthy blueberry muffin recipe
Servings: 12 muffins
Calories: 222kcal
Author: Adrianna Adarme
Cost: $10



  • 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.