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easy-homemade-blueberry-muffins-recipe---bakery-style-in-30-mins-_feature

Easy 30 Minute Bakery Blueberry Muffins - Quick Homemade Recipe

This quick 30-minute recipe delivers professional-quality, bakery-style blueberry muffins with tall domes and bursting berries. Perfect for busy mornings or last-minute guests, it uses a simple mixing method for fluffy, golden results every time.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 ½ cups fresh blueberries
  • 2 tablespoons flour (for coating berries)
  • Optional streusel topping: ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside. In a small bowl, toss the blueberries with 2 tablespoons of flour to prevent sinking.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the flour-coated blueberries.
  5. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. If using streusel topping, combine the ingredients with your fingers until crumbly and sprinkle over each muffin.
  6. Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and bake for 15-18 minutes more, until golden brown and a toothpick inserted comes out clean.
  7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Start with a hot oven (425°F) for initial rise, then lower to 375°F. Do not overmix batter; lumps are okay. Coat blueberries in flour to prevent sinking. Fill muffin cups nearly to the top for tall domes. Fresh blueberries work best; if using frozen, do not thaw and coat with extra flour.