Description
These bakery style blueberry muffins combine a crisp, golden muffin top with a moist, fluffy interior chock-full of juicy blueberries. Easy to make in just one bowl and under 30 minutes, you’ll skip the bakery lines and enjoy delicious homemade muffins any day. Perfect for breakfast or dessert, they’re topped with a bright, lemon-sugar crunch for extra flavor and stunning presentation.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 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
Mix-Ins
- 1 1/2 cups frozen wild Maine blueberries (or fresh blueberries)
Topping
- 1/8 cup granulated sugar
- 1/2 lemon, zested
Instructions
- Prep the Oven & Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 muffin liners. You’ll need to bake the muffins in two batches to achieve tall, domed tops typical of bakery muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla bean paste (or extract) until smooth and fully emulsified.
- Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk together until almost combined. Take care not to overmix to keep the muffins tender.
- Fold in Blueberries: Gently fold the frozen or fresh blueberries into the batter using a spatula, just until evenly distributed.
- Fill Muffin Tins: Scoop the batter into the lined muffin cups, overfilling each so the batter rises above the top of the liner. This helps achieve the signature high, domed muffin tops.
- Make Lemon Sugar Topping: In a small bowl, combine the granulated sugar and lemon zest, rubbing them together to release the oils. Sprinkle this mixture evenly over the tops of the filled muffin cups.
- Bake the Muffins: Bake in the preheated oven at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for another 10–15 minutes, rotating the pan halfway through. The muffins are ready when the tops are golden brown and a toothpick inserted in the center comes out mostly clean (with just a few crumbs and no wet batter).
- Cool & Repeat: Remove the pan from the oven and allow the muffins to cool in the pan on a wire rack for no more than 5 minutes, then transfer the muffins directly to the rack to cool completely. Wash and reline the muffin tin, resetting the oven to 425°F before baking your second batch.
Notes
- For accurate results, measure dry ingredients using the spoon-and-level method or a kitchen scale—never scoop directly into flour which can pack it down and lead to dense muffins.
- If you prefer larger, juicier bursts of blueberry, use regular-sized fresh or frozen blueberries instead of wild Maine blueberries.
- You can refrigerate the prepared batter, covered, for up to four days and bake directly from the fridge (bake at 425°F for 13–14 minutes, then 350°F for 10–13 minutes).
- Store baked muffins in an airtight container lined with a paper towel or bread slice to absorb excess moisture.
- Freeze baked muffins tightly wrapped in plastic wrap and stored in an airtight container for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 21g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
