Bakery-Style Blueberry Muffins
Tall, domed muffins packed with juicy blueberries and a crunchy sugar top — ready in under 40 minutes.
- Prep
- 15 min
- Cook
- 22 min
- Serves
- 12
- Level
- Easy
Fannie Farmer's cookbook had blueberry muffins in it back in the 1890s, and the idea hasn't changed much since. You need a light batter, lots of fruit and a hot oven. Our version adds soured yoghurt for tenderness and starts the oven extra-hot, which gives you the tall, domed tops you see in bakery windows.
Mix gently and stop the moment the flour disappears. Over-mixing is the number one cause of tough, flat muffins. Tossing the berries in a spoonful of flour first stops them sinking to the bottom.
Inspired by the blueberry muffins in Fannie Farmer's Boston Cooking-School Cook Book, a public-domain American classic.
Bakery-Style Blueberry Muffins
37 min total · approx. 265 kcal per serving
Ingredients
Method
- Heat the oven to 220°C / 200°C fan and line a 12-hole muffin tin with paper cases.
- Whisk the flour, caster sugar, baking powder, bicarbonate of soda and salt together in a large bowl.
- In a jug, whisk the eggs, yoghurt, oil, milk, vanilla and lemon zest until smooth.
- Pour the wet ingredients into the dry and fold with a spatula until only just combined — lumpy is good.
- Toss the blueberries in 1 tbsp flour and fold them in with a few strokes.
- Divide the batter between the cases (they will be full to the top) and sprinkle with demerara sugar.
- Bake for 5 minutes, then reduce the oven to 190°C / 170°C fan and bake for 15–17 minutes more, until risen, golden and a skewer comes out clean. Cool in the tin for 5 minutes before lifting out.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
