Bakery-Style Blueberry Muffins
Tall domed tops, tender crumb, bursting with fruit.
The trick to tall, domed muffins is a thick batter and a hot oven to start. The blast of heat sets the outside fast, so the middle pushes up instead of spreading flat. A sugar topping and lots of berries do the rest. You can even mix the batter the night before.
👩🍳 Method
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1
Heat the oven to 220°C / 425°F. The high heat is what gives you the dome. Line a 12-cup muffin tin with paper cases.
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2
In a big bowl, whisk the flour, sugar, baking powder and salt. Toss the blueberries through it. The light coating stops them sinking.
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3
In a jug, whisk the melted butter, milk, yogurt, eggs and vanilla. Pour it into the dry bowl and fold just until barely mixed. The batter should be thick and lumpy, not smooth.
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4
Spoon into the cases, filling them right to the top. Sprinkle each one with a little coarse sugar for crunch.
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5
Bake at 220°C for 5 minutes. Then, without opening the door, turn it down to 190°C / 375°F and bake another 15 to 18 minutes, until golden and springy.
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6
Let them cool in the tin for 5 minutes, then move them to a rack so the bottoms don't go soggy.
💡 Baker's tips
- Use frozen berries straight from the freezer, unthawed, so they don't bleed and turn the batter grey.
- A thick batter that mounds on the spoon domes best, so resist the urge to loosen it with extra milk.
🔀 Make it your own
- Add the zest of a lemon to the wet mix and a lemon glaze once cool.
- Swap blueberries for the same weight of raspberries or chopped strawberries.
📦 Storing & freezing
Airtight at room temperature for 2 to 3 days. Warm briefly to refresh, or freeze for up to 2 months.
❓ Frequently asked
How do I get tall muffin tops?
Keep the batter thick, fill the cases full, and start baking hot (220°C) before turning it down. That first blast of heat sets the outside and forces the rise upward.
Fresh or frozen blueberries?
Both work. Use frozen straight from the freezer and toss them in flour first so they stay put and don't streak the batter.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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