Description

So you want bakery-style muffins that’ll make your kitchen smell like heaven and have people begging for the recipe? These are it. We’re talking tall, fluffy, bursting-with-blueberries muffins that have that perfect golden dome top and tender, moist crumb inside. They’re the kind of muffins that make you feel like you’ve got your life together at 7 AM, even when you’re still in your pajamas. The secret? A few simple tricks that turn basic ingredients into pure magic. My kids literally hide these from each other, and my mother-in-law (who’s usually pretty stingy with compliments) asked if I switched careers to baking. Nope, just figured out the muffin game.

Ingredients

Scale

For the Muffins:

2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil or melted butter
1 large egg
1 cup milk (whole milk works best)
1 tsp vanilla extract
1 1/2 cups fresh blueberries (or 1 cup frozen, don’t thaw)
1 tbsp flour (for coating berries)

For the Streusel Top (Optional but Recommended):

1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tbsp cold butter, cubed
1/2 tsp cinnamon

For the Lemon Glaze (If You’re Feeling Fancy):

1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Step 1: Prep Your Setup

Preheat oven to 425°F (yes, that hot — trust the process)
Line a 12-cup muffin tin with paper liners or grease really well
Toss blueberries with 1 tbsp flour to prevent sinking (game changer!)

Step 2: Make the Streusel (If Using)

Mix flour, sugar, and cinnamon in a small bowl
Cut in cold butter with a fork until mixture looks like coarse crumbs
Set aside for later

Step 3: Mix the Dry Stuff

In a large bowl, whisk together flour, sugar, baking powder, and salt
Make a well in the center (fancy baker move right there)

Step 4: Wet Ingredients Magic

In a separate bowl, whisk together oil, egg, milk, and vanilla
Don’t overmix — just until combined
The batter should look a little lumpy (this is good!)

Step 5: Bring It Together

Pour wet ingredients into the dry ingredients
Gently fold together until just barely combined (seriously, don’t overmix)
Fold in flour-coated blueberries with a light hand

Step 6: Fill ‘Em Up

Divide batter evenly among muffin cups (fill about 2/3 full)
Sprinkle streusel topping over each muffin if using
Here’s the secret: bake at 425°F for 5 minutes, then reduce to 375°F for 15-18 minutes

Step 7: The Final Test

Muffins are done when tops are golden and a toothpick comes out with just a few moist crumbs
Don’t overbake or they’ll be dry
Cool in pan for 5 minutes, then transfer to wire rack

Step 8: Glaze It Up (Optional)

Whisk powdered sugar, lemon juice, and zest until smooth
Drizzle over cooled muffins for that bakery finish

Notes

Serve warm with butter and jam for the ultimate breakfast treat
Perfect with coffee, tea, or a cold glass of milk
Pack in lunch boxes or take to work for easy grab-and-go breakfast
Slice in half and toast for day-two magic

Prep Time: 15 minutes
Cook Time: 20-23 minutes

Nutrition

Calories: ~195 kcal
Fat: ~6g
Carbohydrates: ~33g
Protein: ~4g