Blueberry Muffins - Taco Bell Menu

That looks like a delicious classic blueberry muffin with a nice crunchy, sugared top!

Here is a full recipe for classic bakery-style blueberry muffins inspired by the image, which aims for a moist interior and a beautiful, tall, domed top:

Bakery-Style Blueberry Muffins

This recipe uses a higher initial baking temperature to help create that desirable domed top.

Ingredients

Category	Item	Quantity	Notes
Dry Ingredients	All-Purpose Flour	$2$ cups	Spooned and leveled
	Granulated Sugar	$3/4$ cup
	Baking Powder	$2$ teaspoons
	Salt	$1/4$ teaspoon
Wet Ingredients	Unsalted Butter, melted	$1/4$ cup ( $4$ Tbsp)	Slightly cooled
	Vegetable Oil	$1/4$ cup ( $4$ Tbsp)	Adds moisture
	Large Egg	$1$	Room temperature
	Vanilla Extract	$1$ teaspoon
	Milk (Whole or 2%)	$1/2$ cup	Room temperature
Mix-Ins & Toppings	Fresh or Frozen Blueberries	$1$ cup	Do not thaw frozen berries
	Extra Flour	$1$ tablespoon	For tossing with blueberries
	Coarse or Turbinado Sugar	$2$ tablespoons	For sprinkling on top

Instructions

1. Prep

Preheat your oven to 425°F (220°C).
Line a 12-cup standard muffin pan with paper liners.
In a small bowl, gently toss the blueberries with $1$ tablespoon of flour. This helps prevent them from sinking.

2. Combine Dry Ingredients

In a large bowl, whisk together the $2$ cups flour, sugar, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In a separate medium bowl, whisk together the melted butter, vegetable oil, egg, vanilla extract, and milk until well combined.

4. Mix Batter

Pour the wet ingredients into the dry ingredients.
Gently mix with a spatula until just combined. The batter should still be slightly lumpy, and there should be a few streaks of flour remaining. Do not overmix, as this will result in tough muffins.
Gently fold in the flour-coated blueberries.

5. Fill and Bake

Divide the batter evenly among the 12 muffin cups, filling them almost to the top for that big bakery dome.
Sprinkle the tops of the batter generously with the coarse or turbinado sugar.
Bake at 425°F (220°C) for 5 minutes. This high heat creates a rapid rise.
Without opening the oven door, reduce the oven temperature to 375°F (190°C).
Continue to bake for an additional 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

6. Cool and Enjoy

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely (or enjoy them warm!).