Magnolia Bakery Blueberry Muffins

Magnolia Bakery Blueberry Muffins are soft, moist, and loaded with fresh blueberries. These bakery-style muffins are made with buttermilk for a special rich flavor.

overhead view of blueberry muffins in a basket and on a plate

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Magnolia Bakery is known for its amazing bakery goods. This chain of bakeries was founded in New York City in the 1990s.

Lines form every day when they open their doors. If you are lucky you can go to one of their bakeries and enjoy some of their cakes, cupcakes, and yes, blueberry muffins.

Magnolia Bakery Blueberry Muffins are wonderful when they are fresh out of the oven. You can find more recipes from the Magnolia Bakery Cookbook.

What makes a good blueberry muffin?

Fresh ingredients and a bit of cooking technique make for tender and flavorful blueberry muffins. For many muffin recipes, you will need to combine your dry ingredients separately from the wet ingredients.

When you do combine the dry and the wet ingredients it is important not to overmix the batter. If you overmix the batter the muffins will be tough.

split open blueberry muffin on a plate


Here’s what you need to make fresh blueberry muffins:

  • All-purpose flour
  • Baking powder
  • Sugar
  • Salt
  • Eggs
  • Buttermilk
  • Unsalted butter
  • Vanilla
  • Fresh blueberries
Magnolia Bakery blueberry muffins ingredients

How to Make Blueberry Muffins

Making muffins is an easy process. Here’s what to do:

  1. Combine flour, baking powder, sugar, and salt in a large bowl.
  2. Make a well in the center of the mixture.
  3. Add eggs, buttermilk, butter, and vanilla.
    Magnolia Bakery blueberry muffins wet and dry ingredients in a mixing bowl
  4. Stir until just combined.
    Magnolia Bakery blueberry muffins batter in a mixing bowl
  5. Gently fold in lightly floured blueberries.
    folding blueberries into muffin batter
  6. Fill muffin cups and sprinkle sugar on top.
    blueberry muffin batter in a bowl and a muffin tin
  7. Bake at 350 degrees for 35 to 40 minutes or until a toothpick or cake tester comes out with moist crumbs attached.
    inserting a toothpick in a blueberry muffin to test for doneness

Should you use a paper lining when making muffins?

It is absolutely not necessary to use a paper lining, but you must be sure to grease the muffin tin well when baking muffins. Yes, paper linings look lovely, and they can help protect the delicate pastry.

If you don’t happen to have any on hand, you can feel comfortable preparing muffins without paper linings.

blueberry muffins in a muffin tin and on a plate and a cup of coffee

Love blueberries? try these recipes

Easy Breakfast Bread

Be sure to take a look at more of my easy bread recipes and favorite breakfast recipes.

overhead view of blueberry muffins in a basket and on a plate

Magnolia Bakery Blueberry Muffins

You can make blueberry muffins just like Magnolia Bakery. 
4.67 from 6 votes
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Course: Breads
Cuisine: American
Keyword: Blueberry muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 260kcal


  • 3 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs beaten
  • 1 1/2 cups buttermilk
  • 6 tablespoons unsalted butter softened
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups blueberries lightly floured
  • 1 tablespoon sugar for sprinkling


  • Preheat oven to 350 degrees. Grease a 12 cup muffin pan generously.
  • In a large bowl, mix together the dry ingredients, making a well in the center.
  • Stir in the liquid ingredients until just combined, being careful not to over mix. The batter may be lumpy. 
  • Gently fold the blueberries into the batter.
  • Fill the muffin cups about three-quarters full.
  • Lightly sprinkle with the remaining 1 tablespoon of sugar.
  • Bake for 35 to 40 minutes until lightly golden or a cake tester inserted into the center of the muffin comes out with moist crumbs attached. Do not over bake.


Calories: 260kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 191mg | Potassium: 251mg | Fiber: 1g | Sugar: 16g | Vitamin A: 280IU | Vitamin C: 1.8mg | Calcium: 112mg | Iron: 1.8mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Judy

    5 stars
    Two questions: can I use frozen blueberries, and if you use cupcake liners do you need to spray them with Pam? Thank you.

    • Stephanie Manley

      I haven’t tried the recipe with fresh blueberries, so I would want to try it a couple of times to see. I am concerned they may release too much water in the batter. If you use cupcake liners, you may want to spray the pan should any batter spill into the muffin in while it bakes. It would not be helpful to spray the cupcake liners.

  2. Suzi

    5 stars
    I made these this morning for my husband and I. They were delicious, full of flavor as I did add 1tbs. Lemon zest and 1 tsp cinnamon to the batter. Baked for 30 minutes at 350 and they turned out perfect. Those who complained about not rising should check their ingredients for freshness. I replace my baking powder, baking soda and yeast every 6 to 8 months or right after reaching expiration dates. Seems waistfull, but very important if you’re an avid baker to keep your end results perfect. Eggs, flour, and milk should also be on your list of when to check with freshness dates. Very important.

  3. Jenna

    5 stars
    The recipe was great! My 8-year-old daughter and I followed it to the letter. She did most of the work well I supervised ; )They actually turned out big and gorgeous just like the bakery. They were in the oven for 30 mins exactly. I think we both agree they could use som7e lemon zest and juice for added flavor. Took a picture but can’t upload here.. picture perfect! Thanks

  4. Norma

    4 stars
    Please correct instructions – the recipe makes 24 muffins, not 12. Also, cook time is misquoted. At 22 minutes, muffins were barely stable. Golden brown took approximately 8 – 10 minutes more.

  5. Melinda

    This recipe did not work for me either. Took 38 minutes to cook through, never really turned brown though. Batter is dense and not sweet at all.

  6. Anonymous

    4 stars
    I made this exact recipe from the Magnolia House Bakery cookbook and they were moist and tasty, but the batter itself was slightly bland. I think next time I might add a bit of lemon zest or cinnamon to the batter for a bit more flavor.

  7. Kendell

    I made these muffins today and was very disappointed.

    The recipe says not to over bake them but they still took twice as long to bake and still came out with no color and tasting like a biscuit. I did not want to make scones I wanted muffins.

    Not a good recipe in general.

    • admin

      I am really sorry these didn’t work out for you. They are good, one thought that I have may have been your baking powder may have been inactive. It sounds like they didn’t lift like they should have. The levening agents in here would have been the baking powder, eggs, and the buttermilk. It sounds like something wasn’t as active as it should have been.

4.67 from 6 votes (1 rating without comment)

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