Description
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).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
