Bakery-Style Blueberry Muffins
Tall domed muffins with a crunchy sugar top and berries that stay suspended rather than sinking. The high-then-low oven trick is what gives you that bakery peak.
Photograph credit: Blueberry Muffin by Jeromy Huber · Public domain · Wikimedia Commons
Build the Meal Around Bakery-Style Blueberry Muffins
- Coffee or a milky tea
- Serve warm with salted butter
- Follow with fresh fruit
Photograph credit: Blueberry muffin - Cosy Cottage 2025-04-21 by Andy Li · CC0 · Wikimedia Commons
How to Cook Bakery-Style Blueberry Muffins
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Line a 12-hole muffin tin with tall paper cases. Heat the oven to 220°C / 430°F.
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Whisk the flour, sugar, baking powder and salt together. Remove 1 tablespoon of this mix and toss it with the blueberries.
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In a jug, whisk the eggs, milk, oil, melted butter, vanilla and lemon zest.
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Pour the wet into the dry and fold with a spatula for about 12 strokes — the batter should be thick and lumpy, not smooth.
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Fold in the coated blueberries with two or three more strokes.
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Rest the batter for 15 minutes. This hydrates the flour and thickens the batter, which helps it rise upward rather than spread.
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Divide between the cases, filling them right to the top, and sprinkle generously with demerara.
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Bake at 220°C / 430°F for 7 minutes, then, without opening the door, reduce the oven to 190°C / 375°F and bake a further 15 to 18 minutes until golden and springy.
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Cool in the tin for 5 minutes, then move to a rack.
Related guide: Prep, cook and total time.
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A Few Notes
Fill the cases completely. Half-filled cases make flat, sad muffins.
Frozen blueberries work well and bleed less if you use them straight from the freezer without thawing.
A thick batter is the goal. If it pours easily, it will spread rather than dome.
Leftovers
Keeps 3 days in a loosely covered tin. Freezes 2 months; reheat from frozen at 160°C / 320°F for 12 minutes.
Questions and Answers
How long does Bakery-Style Blueberry Muffins take to make?
15 minutes of preparation and 25 minutes of cooking, plus 15 minutes of resting, so allow 55 minutes from start to finish. The recipe serves 12.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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