I love how these muffins come together so quickly and easily—perfect for a busy morning or a spontaneous baking session. The combination of buttermilk, sour cream, and oil ensures a rich and moist texture, while the vanilla and lemon zest add bakery-worthy flavor. Each bite is packed with blueberries, and the crisp sugar topping gives them an irresistible crunch. Whether I’m baking for brunch or a snack, these always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
fine sea salt
buttermilk, room temperature
granulated sugar
unsalted butter, melted
large whole eggs, room temperature
sour cream, room temperature
vegetable oil
vanilla bean paste or vanilla extract
frozen wild Maine blueberries
lemon zest
granulated sugar (for topping)
Directions
I preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with 6 liners. These muffins rise best when baked in two batches.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I combine the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla until smooth.
I pour the wet ingredients into the dry mixture and whisk gently until almost combined. Then, I fold in the blueberries carefully.
I scoop the thick batter into the liners, making sure to overfill them so the batter sits above the rim.
For the topping, I rub the lemon zest into the sugar and sprinkle it generously over each muffin.
I 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 another 10–15 minutes. I rotate the pan halfway through.
Once the muffin tops are golden and just slightly soft to the touch (but not wet), I remove the pan and let them cool for 5 minutes. Then I transfer the muffins to a wire rack to cool completely.
I repeat the baking process for the remaining batter, making sure to reset the oven temperature.
Servings and timing
This recipe makes 12 muffins. It takes just 10 minutes to prep and about 20–25 minutes to bake each batch, so the total time is roughly 30 minutes.
Variations
I sometimes swap the frozen wild blueberries for fresh ones when they’re in season—they create less color bleeding.
For a citrus twist, I add orange zest instead of lemon.
When I’m feeling indulgent, I mix in white chocolate chips for a blueberry and cream flavor combo.
I’ve also made these with half whole wheat flour for a slightly nuttier texture.
Storage/Reheating
Once baked, I store my muffins in an airtight container at room temperature for up to 3 days. To keep them moist, I place a paper towel or slice of bread in the container. If I want to keep them longer, I freeze them in a freezer bag for up to 2 months. To reheat, I pop them in the microwave for 15–20 seconds or warm them in a 300°F oven for 5–7 minutes.
FAQs
How do I get tall muffin tops like at the bakery?
I fill the liners higher than usual and bake at a high initial temperature (425°F) to encourage a quick rise, then reduce the heat to finish baking.
Can I use regular-sized blueberries?
Yes, fresh or frozen regular-sized blueberries work perfectly and give bigger bites of fruit with less color bleeding into the batter.
Can I make the batter ahead of time?
Absolutely. I refrigerate the batter for up to 4 days and bake straight from the fridge—just adjust the baking time slightly as noted in the recipe.
Why do I need to bake these in two batches?
Overcrowding the pan prevents the muffins from rising properly. Baking in two batches allows for better airflow and perfect domes.
What if I don’t have buttermilk?
If I’m out of buttermilk, I make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and letting it sit for 5–10 minutes before using.
Conclusion
These bakery style blueberry muffins are one of my go-to recipes when I want something easy but impressive. The flavor, texture, and aroma are just unbeatable, and I love that they require just one bowl and minimal cleanup. Whether it’s for breakfast, dessert, or an afternoon treat, they never disappoint.
Skip the bakery lines with these bakery style blueberry muffins made at home! Fluffy, moist, and packed with juicy blueberries, they’re ready in just 30 minutes with one bowl.
Ingredients
3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
1 1/4 cups buttermilk (room temperature)
1 1/4 cups granulated sugar
1/2 cup unsalted butter (melted)
2 large eggs (room temperature)
1/3 cup sour cream (room temperature)
1/3 cup vegetable oil
1 tbsp vanilla bean paste or vanilla extract
1 1/2 cups frozen wild Maine blueberries
1/8 cup granulated sugar (for topping)
Zest of 1/2 lemon (for topping)
Instructions
Preheat oven to 425°F (220°C). Line 6 cups of a 12-cup muffin pan with liners (you’ll bake in two batches).
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla until smooth.
Pour wet ingredients into dry and stir until almost combined. Gently fold in blueberries.
Fill muffin liners with batter, overfilling slightly for bakery-style tops.
Mix sugar and lemon zest for topping. Sprinkle over muffin tops.
Bake for 10 minutes at 425°F, then reduce oven to 350°F (180°C) without opening the door. Bake for another 10–15 minutes until golden brown.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Re-line pan and bake remaining batter, remembering to reset the oven temp.
Notes
Measuring Flour: Use the spoon-and-level method or a kitchen scale for accuracy.
Blueberry Tips: Use regular-sized fresh or frozen blueberries to avoid color bleeding.
Storage: Store muffins in an airtight container with a paper towel or bread slice to absorb moisture.
Make-Ahead: Refrigerate batter for up to 4 days. Bake straight from the fridge (adjust bake times accordingly).
