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Bakery-style muffins

Freshly baked blueberry muffins on a rustic wooden board with scattered blueberries. Warm kitchen setting, creating a cozy, inviting mood.

By Tom · Updated

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  • About 25 min
  • Easy

Fluffy, golden, and loaded with flavour.

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The recipe

Bakery-style muffins

Bakery-style muffins, ready in about 25 minutes and explained step by step.

  • 15 min prep
  • 10 min cooking
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Blueberry muffins

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Preheat the oven to 200°C and line a muffin (12) tray with liners.

  2. Step 2

    Whisk together the flour (300 g), baking powder (2 tsp), bicarb and salt (¼ tsp) in a mixing bowl.

  3. Step 3

    In a separate bowl, whisk the eggs (2), caster sugar (200 g), melted butter (115 g), yoghurt (240 g) and vanilla (1½ tsp) until well combined.

  4. Step 4

    Add the dry ingredients to the wed ingredients and gently mix everything together until you no longer see any dry flour (300 g). Carful not to over mix ( the batter is supposed to be lumpy). Fold in the blueberries (250 g) keeping a few back to place on top.

  5. Step 5

    Divide the muffin batter into the muffin cups, filling to the top. Add 3 or 4 blueberries (250 g) on top and bake at 200°C for 10 minutes and then reduce the temperature down to 180°C for a further 10 minutes. Until golden brown and a skewer inserted into the centre of the muffins (12) comes out clean.

  6. Step 6

    Cool slightly before serving. Best enjoyed fresh and warm.

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Questions people ask

How long does bakery-style muffins take?

About 25 min from start to finish, of which 15 min is prep and 10 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.