Description
Skip the bakery lines and make bakery style blueberry muffins at home! You’ll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large whole eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 1/2 cups frozen wild Maine blueberries
- 1/8 cup granulated sugar (for topping)
- 1/2 lemon zested (for topping)
Instructions
- Preheat the oven to 425 F/220 C and line a 12-cup muffin pan with 6 liners. Note: Bake muffins in two batches for bakery-style domes.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until almost combined. Gently fold in the blueberries.
- Scoop the batter into the muffin liners, overfilling so the batter sits higher than the liner.
- Rub the lemon zest into the sugar topping, then sprinkle it on top of each muffin.
- Bake for 10 minutes at 425 F, then reduce the heat to 350 F/180 C (without opening the oven door) and continue baking for 10-15 minutes, rotating the pan halfway through. Ensure the tops are golden brown and no longer sticky with wet batter. The tops should feel soft to the touch for moist muffins.
- Let the muffins cool in the pan for no more than 5 minutes before transferring them to a wire rack to cool completely.
- Wash and reline the pan, increasing the oven temperature, and bake the remainder of the muffin batter.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results.
- Blueberries: For bigger blueberry bites, use fresh or frozen (regular-sized) blueberries. Avoid overmixing if you don’t want streaks of blueberry in the batter.
- Refrigerating batter: Store muffin batter in the fridge for up to 4 days in an airtight container. Bake at 425 F for 13-14 minutes, then at 350 F for 10-13 minutes.
- Storage: Keep leftover muffins in an airtight container with a paper towel or bread to absorb excess moisture.
- Freezing: Wrap baked muffins individually in plastic wrap and freeze in an airtight container for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 340
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
