Bakery Style Blueberry Muffins
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 *See notes below for measuring*
- 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 *See notes below*
- 1/8 cup granulated sugar for the topping
- 1/2 lemon zested for the topping
Instructions
- Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners. In order for the muffins to get pretty bakery-style domes, note they should be baked in 2 batches!
- 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 dries and whisk until almost combined. Then, gently fold in the blueberries.
- Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. See the post above for a visual example.
- Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.
- Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter. The tops will still feel slightly soft to the touch, this is key to super moist muffins!
- Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.
- Wash the pan, reline it with liners, and bake the rest of the muffin batter. Don’t forget to increase the oven temperature again before baking!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Blueberries: If you prefer big, juicy bites of blueberry in your muffins, I recommend using fresh or frozen (regular-sized) blueberries. This is also recommended if you don't like the blueberry color bleeding into the batter!
Refrigerating the batter: Once made, you can store the muffin batter in an airtight container in the fridge for up to 4 days. It can be baked straight from the fridge- bake at 425F for 13-14 minutes, then at 350F for 10-13 minutes.
Storage: Store leftover muffins in an airtight container with a paper towel or piece of bread to absorb excess moisture.
Freezing: Baked muffins can be wrapped individually in plastic wrap and frozen in an airtight container for up to 1 month!
