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American-style blueberry muffins recipe

American-style blueberry muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

Blueberries are native to North America, and we have fond memories picking them in the wild high in the Appalachian Mountains. Since the blueberries explode when cooking, frozen berries (as well as tinned berries) are entirely fine to use, although you won’t get the same intense bursts of caramelised juice that you get when you make them with fresh berries.

London, England, UK

144 people made this

IngredientsServes: 8

  • 245g plain flour
  • 65g caster sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 175ml milk
  • 50ml cooking oil or melted butter
  • 250g blueberries

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat oven to 200 C / Gas 6. Line a muffin tin with muffin cases.
  2. In a large bowl, mix flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and oil. Create a well in the middle of the dry ingredients, and pour wet mixture in the centre of the well.
  3. Using a light folding motion, mix together ingredients until no flour is visible. Take care not to over-stir the mixture. Add the blueberries and fold in.
  4. Using another spoon, scoop out about a golf ball sized portion and place into each case. To make larger muffins, only use 8 or 10 cases. To make smaller muffins, use all 12 cases.
  5. Bake in the preheated oven for 15 to 20 minutes. Top should be golden, and a skewer should come out clean when inserted.
  6. Carefully remove each muffin and place on a rack to cool for at least 10 minutes (this final step is important as the berries will scald unless sufficiently cooled).


To warm, simply place under the grill for 2 or 3 minutes. Muffins will freeze well, or they will keep for about 3 days. If you do not have a muffin tin, you can also bake this as a loaf – reduce heat, increase cooking time, and check for doneness with a skewer.

See it on my blog

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

Made a batch half an hour ago. I followed the recipe exactly and they are perfect. Absolutely scrummy! I will definitely make these***UPDATE: I have made these so often now they are a regular inclusion in the lunch boxes. Not to mention the fact that I sometimes 'reward' myself with an extra one when nobody is looking. They are still absolutely delicious. Naughty but nice!!!-13 May 2015

Lovely and easy to make. Like the fact that sugar quantity is low. I made them dairy free by using almond milk and melting 'pure' marg for the fat. This is my second batch-07 Feb 2016

Yum! I didn't have enough blueberries for the full batch so I split the mix into two and added a punnet of blueberries to one half and to the other a chopped snickers bar, a few chopped squares of milk choc and a handful of salted peanuts to make snickers muffins. They rose perfectly. Thanks for the recipe!-03 May 2016

Bakery Style Blueberry Muffin Recipe

Bakery style blueberry muffins – I have worked on this blueberry muffin recipe for over 10 years. It had to be perfect, and I’ve finally nailed it! I think I might cry. Or stuff one in my face. Maybe both.

I feel like there has been a gaping hole on the blog without this recipe. Am I right? It’s just a recipe you would expect to find on this blog! We have so many delicious muffin recipes already (pumpkin muffins, banana muffins, zucchini muffins), we needed a blueberry muffin recipe!

I hold my blueberry muffins to a very high standard. Some very specific criteria has to be met:
They have to be sweet but not too sweet (they are muffins not cupcakes).
They have to be fluffy but still have substance.
The blueberries have to be that bright beautiful purple color.
They have to be moist but not soggy.
They have to be crumbly but not dry.
The wrapper has to come off cleanly.
The edges have to be slightly crispy but not too crispy.
Blueberries have to be spread evenly throughout, no sinking to the bottom.
They have to be golden on top.
They have to have a nice rounded muffin top. No flat tops…this ain’t the 80s!
See, the bar is set very high and we are checking all the boxes with this recipe. I am going to share all the secrets and all the tips for making the perfect bakery style blueberry muffins.

Tips for Blueberries Muffins
It’s all lies. What you’ve read about keeping frozen blueberries from dying your batter, how to keep blueberries from sinking, which blueberry to use for the best flavor, it’s all lies.
Here’s why…
How to Keep Blueberries from Dying Muffin Batter Purple
Try substituting dried blueberries if you’re looking for taste but not a dyed muffin. Dried blueberries remain suspended in the batter during baking and maintain a more structured texture, but most of all, they don’t dye the batter but will still plump up during baking.

Why did my Blueberries Dye the Batter Green?
The secret to beautifully purple and blue colored berries in baked goods has far more to do with the ph than anything your blueberries are doing alone.
Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar while blueberries turn greenish-blue in a batter that has too much baking soda (or grey in a smoothie with a lot of dairy). Add a little lemon juice to your batter or smoothie for a more vibrant color and burst of the berries.

Keeping Blueberries from Sinking
Tossing them in flour absolutely does not work. It’s a lesson on gravity and buoyancy that I don’t even want to get into, but the end does matter, gravity pulls while the liquids help create lift. That means that the best case for berries is to put a little batter in the pan to create a layer of protection then add the mixed in berries to fill the muffin tin with a better dispersion of berries.
Try layering berries vs folding them in. Add a little batter, a little berries and continue until the top when you’ll just press them into the batter. The berries will not sink so never just sprinkle them on top of the batter.
How to Get Muffins with Domed Tops
This one is simple, fill the muffin tins/liners to the top. Also, be sure that your baking powder is fresh.

Ingredients for Blueberry Muffins
There’s nothing too surprising here, just the right ingredients in the right rations combine the right way. Here is your grocery list:
Baking Powder
Vegetable Oil
Almond Extract
Sanding Sugar
The measurements for each ingredient is listed in the recipe card below.

How to Make this Blueberry Muffin Recipe
Even though it took me over a decade to figure this blueberry muffin recipe out, it couldn’t be simpler to make. Here are the steps:
Preheat oven.
Whisk all the dry ingredients.
Fold the blueberries into the dry ingredients.
Whisk together all the wet ingredients in a separate bowl.
Pour the wet ingredients on top of the dry and fold everything together.
Grease the muffin tin or add liners.
Spoon batter into muffin tin/liners to the top.
Sprinkle sanding sugar on top.

All the details can be found in the recipe card below.

Can You Use Frozen Blueberries in Muffins?
Yes, absolutely! Let them thaw completely, then rinse and drain completely. Pat them dry.

Can Muffins Be Frozen?
These muffins freeze really well. Bake them as instructed. Let them cool completely then place them individually in a ziplock bag. They will keep in the freezer for up to 3 months.
When you are ready to eat them, let them thaw in the refrigerator. Then warm them up on the microwave or bake at 300 degrees for 6-8 minutes.

How Long Will Muffins Keep?
These muffins will keep for 2-3 days at room temperature or up to a week in an airtight container in the refrigerator.

Bakery Style Blueberry Muffins
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Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes
Servings: 10

2 1/4 Cups Flour2 teaspoons Baking Powder1/2 teaspoon Salt 1 1/2 Cups Blueberries1/2 Cup Vegetable Oil1 Cup Sugar2 Eggs large1 teaspoon Vanilla1/2 teaspoon Almond Extract1/2 Cup MilkSanding Sugar for TopsUS Customary – Metric
Preheat oven to 375 degrees.Whisk all dry ingredients together.Fold in blueberries.In a separate bowl, whisk vegetable oil, sugar, eggs, vanilla, almond extract, and milk together.Pour wet ingredients over dry ingredients and fold together.Grease large muffin tin, or spray with non stick spray.Spoon into large muffin tin, filling to the top.Sprinkle sanding sugar over the top of each muffin.Bake at 375 for 5 minutes, then turn the oven down to 350 and continue to bake for 25-30 minutes, or 12-18 minutes for regular sized muffins.
Muffins can be stored in an airtight container for 2-3 days, or frozen for 3 months.

Nutrition Facts
Bakery Style Blueberry Muffins

Amount Per Serving (1 muffin)

Calories 309
Calories from Fat 108

Fat 12g18%Saturated Fat 9g56%Trans Fat 1gCholesterol 34mg11%Sodium 136mg6%Potassium 158mg5%Carbohydrates 46g15%Fiber 1g4%Sugar 23g26%Protein 5g10%
Vitamin A 79IU2%Vitamin C 2mg2%Calcium 59mg6%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

Incredibly Delicious Blueberry Muffins

If I had to use one word to describe these muffins it would be, delicious. They are packed with fresh and juicy blueberries and the muffin batter is moist and fluffy.

The trick to making these muffins fluffy is to not overbeat the muffin mix. If it is overbeaten the muffins will come about dense and not moist at all.

Ingredients for Blueberry Muffins

These blueberry muffins are made with 10 ingredients in one bowl! They come together as quickly as a batch of pancakes and taste straight out of a bakery!

  • Butter: Some people make muffins with oil, but we prefer the buttery, finger licking goodness of butter. Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!
  • Sugar: You’ll use sugar in two places for the best blueberry muffins ever: in the batter and on the tops. Sprinkle your muffins with some sugar (preferably coarse sugar) to create that iconic bakery style crunchy muffin top!
  • Eggs: 2 eggs keep these muffins fluffy and light without being too eggy!
  • Greek Yogurt AND Buttermilk: We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary. A half and half mixture of the two provides the perfect amount of tang, moisture, and a little extra acidity to kick up the rise, and give you a big domed muffin top!
  • Flour: No fancy blends, or specialty flours needed here– just use your regular old AP flour. That being said, if you are gluten free, feel free to swap out for a gluten free blend!
  • Baking Powder: Baking powder is the only leavener you’ll need when it comes to muffins. You’ll get a big, even rise and domed tops without too many holes! A Tablespoon can feel like a lot, but you’ll need it!
  • Blueberries: Duh. You can use fresh or frozen blueberries in these muffins! We recommend tossing the blueberries in some additional flour to prevent the blueberries from sinking to the bottom of your muffins.

How to Make Blueberry Muffins

Preheat your oven to 375° before you get started.

Next, cream together the softened butter and sugar, until light. You can use a hand mixer or stand mixer.

Beat one egg into your butter and sugar mixture. Then add in the vanilla. Sit this to the side.

Grab a bowl and sift together the flour, salt and baking powder.

Next, alternate mixing in the flour mixture and milk into the sugar mixture. Do this until the batter is mixed together.

Dust the blueberries with flour. This will help distribute the blueberries in the batter. Fold the blueberries in the batter. Be careful not to overfold and smash the blueberries.

Oil muffin pan to prevent sticking. Evenly distribute batter between each muffin cup.

Bake for 30 minutes or until tops are golden. Let the muffins cool.

Enjoy your bakery-style muffins and have a cozy morning breakfast at home! If you have leftovers, save them for an on-the-go snack the next day.

Blueberry Muffins Recipe & Video

I make these Blueberry Muffins a lot during the summer months when fresh blueberries are in season. They are always quick to disapper. I enjoy their moist and almost bread-like texture, and how the only flavor competing with the blueberries is vanilla. If fresh blueberries aren't available, you can use frozen, and I especially like to use the frozen wild blueberries.

This Blueberry Muffin batter is different than the Blueberry Streusel Muffin recipe on the site, in that oil is used instead of butter, and plain yogurt is used instead of milk. It is the oil and yogurt that make a muffin that is wonderfully moist and bread like. I love how quickly the batter for these muffins can be put together. Dry ingredients are mixed together in one bowl, wet ingredients in another. Mix the two together and you are done. When folding in the blueberries, especially if you are using frozen blueberries (do not thaw the frozen blueberries), have a light hand as you do not want the blueberries to crush and stain the batter blue. You might want to try this recipe using other berries like blackberries, raspberries, or even chopped cranberries. And if you would like a citrus flavor, add a teaspoon of grated lemon or orange zest (rind) to the batter.

Blueberry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.

In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. Gently stir in the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick.)

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

Blueberry Muffins Recipe

Preheat oven to 400 F. Line muffin tin with paper cases and set aside. In a large bowl combine flour, sugar, salt, baking powder.

Step 2: Prepare Blueberry Muffin Batter

Place the vegetable oil, egg, milk in a measuring jug and mix together. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

Step 3: Bake And Serve

Divide batter among muffin cups. Sprinkle top with a little sugar. Bake in a preheated oven for about 25 minutes, or until lightly browned. Remove blueberry muffins from oven and cool for 10 minutes. Serve!

1 And 1/2 Cups All-purpose Flour

Recipe by: Play Recipe Admin Team

Step 1: Combine Dry Ingredients

Preheat oven to 400 F. Line muffin tin with paper cases and set aside. In a large bowl combine flour, sugar, salt, baking powder.

Step 2: Prepare Blueberry Muffin Batter

Place the vegetable oil, egg, milk in a measuring jug and mix together. Pour the wet ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

Step 3: Bake And Serve

Divide batter among muffin cups. Sprinkle top with a little sugar. Bake in a preheated oven for about 25 minutes, or until lightly browned. Remove blueberry muffins from oven and cool for 10 minutes. Serve!

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.


Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.


Bake the muffins at a high temperature (425ºF) for 9 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.


Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

Blueberry Muffins

Buttermilk, instead of regular milk, is the secret-ingredient superstar in this easy blueberry muffins recipe&mdash it makes them extra tender and fluffy. Pair that with heaps of fresh blueberries and a sprinkle of sugar on top, and each bite becomes light and airy with a crackly top and bursts of berries inside. Perfect for Mother&rsquos Day brunch or as an easy breakfast idea, our best blueberry muffins will be an instant family hit.

Blueberry Muffin ingredients

The ingredients for this recipe are similar to any other baking recipe. In addition to baking powder, salt, butter, and sugar, here&rsquos what you need:

-All-purpose flour: This type of flour keeps the muffins light and fluffy (like a cake) while still providing some structure. You can swap out some of the flour for whole-wheat flour, but it will affect the texture and taste.

-Freshly grated nutmeg: Whole nutmeg, freshly grated, has so much flavor and adds a subtle spiciness to this recipe. If you&rsquove never experimented with whole spices before, you&rsquore in for a treat!

-Blueberries: The best part! This recipe doesn&rsquot skimp on fresh blueberries. Be sure to toss them in flour before adding them to the batter, which helps to absorb some of the fruit's liquid and makes them less likely to sink.

-Eggs: We use one large egg plus one large egg yolk, which provides extra richness.

-Vanilla extract: Blueberry and vanilla are a match made in heaven. A full teaspoon and a half makes sure the flavor really comes through.

-Buttermilk: The acid in buttermilk brings a subtle tang to balance the sweetness of this recipe and helps keep the muffins tender and moist.

-Turbinado sugar: This type of sugar has dark, coarse granules. Sprinkled on top of the batter before baking, it provides an irresistible crunch to the finished muffin.

How to make Blueberry Muffins

Once you&rsquove got your ingredients, making this breakfast treat is simple:

The Ritz-Carlton’s Blueberry Muffins

This recipe came to The Times by way of Marian Burros in a 1985 article about the famous muffins served at the Ritz-Carlton hotel in Boston. The hotel has been serving blueberry muffins since it opened in 1927, but in 1971, then pastry chef Charles Bonino set out to develop a better recipe. One of the city's best-known department stores, Gilchrist's – long since closed – was renowned for its version, so Mr. Bonino bought dozens of the muffins over the years and would analyze and and try to replicate them. He was never totally happy with the results, even if the guests were. Gunther Moesinger, the pastry chef who succeeded Mr. Bonino in 1982, again made more changes, swapping out shortening for butter, increasing the eggs and blueberries and reducing the baking powder. This recipe is an adaptation of Mr. Moesinger's recipe which results in a plump, crusty-topped muffin. They're best eaten the day they are made.

(After this article ran, a reader wrote in to argue that the department store Jordan Marsh's blueberry muffins were the best in Boston, not these. That recipe is here, so you can decide for yourself.)