Description

These tall, fluffy blueberry muffins have a buttery crumb and golden sugared tops—just like the ones from your favorite bakery. Packed with juicy berries and simple to make at home, they’re perfect for breakfast or brunch.

Ingredients

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup whole milk
2 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tbsp coarse sugar (for topping)

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Instructions

Preheat oven to 425°F (220°C) and line a 12-cup muffin pan with liners. Melt and cool butter.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
Gently fold wet ingredients into the dry until just combined—do not overmix. Fold in blueberries carefully.
Divide batter evenly among muffin cups, filling nearly to the top. Sprinkle with coarse sugar.
Bake at 425°F for 5 minutes, then reduce oven to 350°F (175°C) and bake another 15–18 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Do not thaw frozen blueberries—add them straight from the freezer.
Add a little flour to frozen berries to prevent bleeding into the batter.
Lemon zest or chopped nuts can be added for extra flavor.
Coarse sugar topping gives a signature bakery crunch and sparkle.