1-Step 1: Prepare Your Dry Ingredients Start by gathering two mixing bowls a medium one for dry ingredients and a large one for wet ingredients. In the medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This step ensures even distribution of the leavening agents throughout the flour, which is essential for consistent rising. Set this bowl aside while you prepare the wet ingredients. Having your dry ingredients ready makes the mixing process smoother and prevents overmixing later on.

2-Step 2: Mix the Wet Ingredients In your large bowl, crack the two eggs and add the granulated sugar. Whisk these together until they’re fully combined and slightly thickened, about 30 seconds of energetic whisking. The eggs should look pale and the sugar should be mostly dissolved. Next, pour in the melted butter, canola oil, sour cream, milk, and vanilla extract. Whisk everything together until you have a smooth, homogeneous mixture. The combination of butter and oil is intentional the butter adds flavor while the oil keeps the muffins moist for longer storage. Your wet mixture should look creamy and well-blended.

3-Step 3: Combine and Fold in Blueberries Now comes the crucial part where many bakers go wrong. Pour the dry ingredients into the wet mixture and fold gently with a spatula or wooden spoon. Stop mixing as soon as the flour streaks disappear there should still be a few small lumps visible. Overmixing develops gluten and creates tough, dense muffins rather than tender, cakey ones. Once the batter is nearly combined, gently fold in the blueberries. If your blueberries taste bland or lack that natural sweetness, toss them with 1 teaspoon of lemon juice before adding to the batter. This brightens their flavor and mimics the taste of premium cafe muffins. Be gentle when folding to avoid crushing the berries and turning your batter purple.

4-Step 4: Let the Batter Rest Here’s the secret to achieving those tall, bakery-style domes: let your batter rest for 20 to 30 minutes before baking. This resting period allows the flour to fully hydrate and the gluten to relax, resulting in a more tender crumb and better rise. While the batter rests, preheat your oven to 425°F. This high initial temperature is essential for creating that signature dome on your blueberry muffins. Line a muffin tin with paper liners or spray the cups generously with non-stick cooking spray.

5-Step 5: Prepare the Streusel Topping While the batter rests and the oven preheats, make your streusel. Place the butter in a microwave-safe bowl and heat it in 20-second increments until melted. Add the flour and sugar, stirring with a fork until clumps form. The mixture should look like wet sand with some larger crumbs throughout. Set this aside it will top your muffins right before baking. This simple three-ingredient streusel adds that signature crunch and sweetness that makes Tim Hortons muffins so irresistible.

6-Step 6: Fill the Muffin Tins For bakery-style presentation, use every other cup in your muffin tin rather than filling all 12 cups. This spacing allows hot air to circulate better around each muffin, promoting even baking and taller rise. Fill each tin until it’s slightly overflowing don’t be shy about mounding the batter above the rim. This generous filling is what creates those beautiful, high-domed tops. Once filled, sprinkle the streusel topping evenly over each muffin, pressing it gently into the batter so it adheres during baking.

7-Step 7: Bake with the Two-Temperature Method Place your muffin tin in the preheated 425°F oven and bake for exactly 7 minutes. Then, without opening the oven door, reduce the temperature to 350°F and continue baking for 18 to 22 minutes. This two-temperature method is crucial it gives the muffins an initial burst of heat to create lift, then finishes them at a lower temperature to prevent drying out. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The total baking time should be about 25 to 29 minutes.

8-Step 8: Cool and Serve Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before storing. If you can resist the temptation, letting them cool fully allows the flavors to develop and the texture to set properly. However, there’s nothing quite like a warm muffin fresh from the oven, so feel free to enjoy one right away while the streusel is still slightly crisp and the blueberries are warm and jammy. These copycat tim hortons blueberry muffins pair perfectly with a cup of coffee or tea.