These bakery style blueberry muffins are tall, moist and super fluffy muffins loaded with juicy wild blueberries. They are the type of muffins you can buy at a bakery but at home!

The wrapper is part way off on a bakery style blueberry muffin.

I already have a jumbo blueberry muffin recipe, but I wanted a recipe that taste like the muffins you can get from a bakery. This means tall and fluffy muffins. The secret to big muffin tops is to let the batter rest for 15 minutes, then bake in every other hole in a muffin pan. This lets the air hit the batter evenly and it will encourage it to rise.

Baked bakery style blueberry muffins on a wire rack.

Tips for making the muffins

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can be compacted and dry out the muffins.
  • Tip 2: The batter rests for 15 minutes to hydrate the flour. This gives the muffins a better structure and taller muffins.
  • Tip 3: When assembling the muffins, make sure to put a muffin liner in every other hole. This allows more heat and air to get to all sides of the muffins and it will have a bigger muffin top.
Blueberries on top of the batter.
Coat the blueberries in flour, so they can be evenly distributed through the muffin.
Muffin batter in a bowl.
Let the batter rise for 15 minutes before scooping.
Muffin batter in the pan.
Scoop the muffin batter all the way to the top and add coarse sugar.
A bite missing from muffin.

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For more muffin recipes, try my banana blueberry muffins and blueberry chocolate chip muffins.

Stack of two muffins.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

The wrapper is part way off on a bakery style blueberry muffin.
5 from 1 review

Bakery Style Blueberry Muffins

Stephanie Rutherford
These bakery style blueberry muffins are just like the tall muffins you get at the bakery! They are soft and fluffy with tall muffin tops. They are full of wild blueberries.
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Prep Time: 15 minutes
Cook Time: 16 minutes
Resting Time: 15 minutes
Total Time: 46 minutes
Servings: 12 muffins

Ingredients
 
 

  • 2 cup All-purpose flour
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 1 cup White granulated sugar
  • 1/4 cup Unsalted butter, melted
  • 1/4 cup Oil, canola or vegetable
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 1/3 cup Sour cream, room temperature or greek yogurt
  • 1 cup Buttermilk, room temperature
  • 1 1/2 cup Wild frozen blueberries
  • 1 TBSP All-purpose flour
  • Coarse sugar

Instructions
 

  • In a medium bowl, mix the flour, baking powder, salt, and sugar. Set aside.
    2 cup All-purpose flour, 1 TBSP Baking powder, 1/2 tsp Salt, 1 cup White granulated sugar
  • In a large bowl, whisk together the melted butter, oil, vanilla, eggs, sour cream, and buttermilk. Add in the dry ingredients and mix with a baking rubber spatula and mix until almost combined.
    1/4 cup Unsalted butter, 1/4 cup Oil, 1 tsp Pure vanilla extract, 2 Large eggs, 1/3 cup Sour cream, 1 cup Buttermilk
  • In a separate small bowl, mix the frozen wild blueberries and flour together. Pour into the batter and gently mix it in.
    1 1/2 cup Wild frozen blueberries, 1 TBSP All-purpose flour
  • Let the batter rest for 15 minutes to help with rising. Preheat the oven to 425℉. Line two 12 cup muffin pans (or one at a time) with 6 muffin liners. You want them evenly spaced to get a higher rise.
  • Use a large cookie scoop and use half the batter per 6 muffins and fill the liners all the way to the top. Sprinkle coarse sugar on top.
    Coarse sugar
  • Bake for 5 minutes at 425℉. Then, lower the oven to 350℉ and bake for 10-13 minutes. Bake until a toothpick inserted comes out clean.
  • Let the muffins sit in the hot pans for 10 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 244kcal, Carbohydrates: 35g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 250mg, Potassium: 60mg, Fiber: 1g, Sugar: 18g, Vitamin A: 191IU, Vitamin C: 0.1mg, Calcium: 93mg, Iron: 1mg
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