Bakery Style Blueberry Muffins

Last updated on November 17th, 2025

These Blueberry Muffins are soft, sugar-crusted and bursting with blueberries in every bite. The perfect simple and delicious breakfast!

This is our favourite blueberry muffin recipe. They’re made with just a handful of pantry staples, and unlike most muffin recipes there’s no oil involved. With just the right balance of sweet and tart, they’re light, tender and packed with fresh (or frozen) berries.

Here’s everything you’ll need to make these Blueberry Muffins

• ½ cup (120 g) butter, melted and cooled (sub dairy free)
• 2 eggs, room temperature
• 1 teaspoon (5 g) vanilla
• ½ cup (125 g) milk (sub dairy free)
• 2 cups (260 g) all-purpose flour
• ¾ cup (160 g) granulated sugar + 1 teaspoon (4 g), divided
• 2 teaspoons (10 g) baking powder
• 1 teaspoon (3 g) kosher salt
• 2 cups (200 g) blueberries

Muffins are one of my favourite things to bake. They’re easy to make, they bake up quickly and the flavour possibilities are endless. A healthy-ish breakfast, dessert or afternoon snack, they also make a wonderful gift that everyone will appreciate.

These Blueberry Muffins are a quick and easy recipe you can have baked in under an hour. Make them early in the day and serve them warm for breakfast! 

Try My Favourite Blueberry Scones or this Lemon Blueberry Quick Bread next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Bakery Style Blueberry Muffins

5 from 1 vote

These blueberry muffins are soft, sugar-crusted and bursting with blueberries in every bite. Made with just a handful of pantry staples, they’re oil free and ready in 45 minutes. The perfect simple and delicious breakfast!

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Prep Time:15 minutes mins

Cook Time:30 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: baking, blueberry, muffins

Servings: 12

Equipment

• Mixing bowl set
• Measuring set
• Whisk
• 12-cup muffin tin

Ingredients

• ½ cup butter, melted and cooled sub dairy free
• 2 eggs room temperature
• 1 teaspoon vanilla
• ½ cup milk sub dairy free
• 2 cups all-purpose flour
• ¾ cup granulated sugar + 1 teaspoon (4 g), divided
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups blueberries

US Customary – Metric

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Instructions

• Preheat oven to 375ºC (175ºC) and line a 12-cup muffin pan with muffin/cupcake baking cups or spray with non-stick cooking spray.
• In a large bowl, whisk together butter, eggs, vanilla and milk.
• In another bowl, whisk together flour, sugar, baking powder and salt. Add blueberries and toss to coat.
• Stir the berry mixture into the wet ingredients just until combined.
• Divide the batter evenly among the cups and sprinkle the remaining teaspoon of sugar across the tops. Bake for 25-30 minutes until golden and a tester comes out clean. Let cool in pan for 5 minutes so the muffins are easy to remove then transfer to a wire cooling rack and enjoy!

Notes

To make gluten free: Use an equal amount of your favourite good quality 1:1 gluten free flour blend.

Frozen berries: While I love the caramelization that comes with baking with fresh blueberries, frozen berries work just as well. They also cost less and are a little sweeter because they’ve been harvested at their peak. If using from frozen, reminder to measure and add the blueberries straight from the freezer. Do not thaw or the juices will seep into the batter.

Make ahead: Once mixed, batter made with fresh berries will keep for up to a week in the refrigerator.

Storage: Muffins will keep well in an airtight container on the counter for 2-3 days, in the fridge for up to a week or in the freezer for up to 2 months. A well-sealed freezer bag may also be used.

To reheat: Thaw frozen muffins on the counter overnight. To warm them up, microwave for 12-15 seconds or return to oven-safe baking sheet at 350ºF (177ºC) for 5-10 minutes until heated through.