Why You’ll Love This Recipe
These bakery-style blueberry muffins are a real crowd-pleaser. Not only do they offer big, beautiful muffin tops with a crispy golden edge, but they are incredibly soft and moist on the inside. Thanks to the buttermilk, sour cream, and butter, these muffins have a richness and flavor that's hard to beat. Plus, with tips for making them freezer-friendly and customizable, you'll enjoy them fresh or reheated anytime!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Sugar
-
Buttermilk
-
Sour cream
-
Butter (melted)
-
Eggs
-
Vegetable oil
-
Vanilla extract
-
Blueberries (fresh or frozen)
-
Optional: coarse sugar crystals or lemon zest for topping
Directions
-
Preheat your oven to 425°F (220°C).
-
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
-
In another bowl, whisk together the wet ingredients: sugar, buttermilk, sour cream, melted butter, eggs, oil, and vanilla.
-
Pour the wet ingredients into the dry ingredients and mix until just combined.
-
Gently fold in the blueberries.
-
Line your muffin tin with paper liners and overfill each cup with batter to achieve tall muffin tops.
-
Optionally, sprinkle the tops with coarse sugar or lemon zest.
-
Bake for 13-15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 10-13 minutes, or until a toothpick comes out clean.
-
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Servings and Timing
-
Yield: 6 large muffins
-
Prep time: 10 minutes
-
Cook time: 25-30 minutes
-
Total time: 30-35 minutes
Variations
-
Swap blueberries for raspberries, blackberries, or chopped strawberries.
-
Add lemon zest or cinnamon for an extra layer of flavor.
-
Use a streusel topping for added texture.
-
Incorporate nuts like walnuts or pecans for a bit of crunch.
Storage/Reheating
-
Store cooled muffins in an airtight container at room temperature for up to 3 days.
-
To freeze, wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat in the microwave or oven.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe, but they may cause a slight color bleed. Make sure to keep them frozen until ready to mix.
How can I make these muffins dairy-free?
You can substitute the buttermilk and sour cream with plant-based alternatives like almond milk and coconut yogurt.
Why do you recommend overfilling the muffin cups?
Overfilling the cups ensures the muffins bake with a tall, bakery-style dome.
Can I use a different type of flour?
It’s best to stick with all-purpose flour for the perfect texture. Using other flours may affect the rise and texture.
How can I avoid sinking blueberries?
To prevent blueberries from sinking, toss them lightly in flour before folding them into the batter.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I make the batter ahead of time?
Yes, the batter can be stored in the fridge for up to 4 days before baking. Just make sure to bake them fresh when you're ready.
How do I get a crispy muffin top?
Baking at a high temperature initially (425°F) helps create that sought-after crispness on top.
Can I make mini muffins instead of regular-sized ones?
Yes, reduce the baking time by a few minutes and check for doneness with a toothpick.
How should I store leftover muffins?
Store muffins at room temperature in an airtight container, with a piece of bread or paper towel to maintain moisture.
Conclusion
These bakery-style blueberry muffins are sure to be a hit with anyone who loves a delicious breakfast or snack. They offer a perfect combination of moist texture, crispy tops, and bursts of juicy blueberries. Whether you're making them fresh or storing them for later, this recipe guarantees a delightful muffin every time!
Bakery Style Blueberry Muffins
Skip the bakery lines and make these irresistible bakery-style blueberry muffins at home! With golden, crispy tops, a moist texture, and juicy blueberries in every bite, they are the ultimate treat. Perfect for breakfast or a snack, these muffins are easy to make with just one bowl and come out perfect every time.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 6 large muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup sugar
¾ cup buttermilk
½ cup sour cream
½ cup melted butter
2 large eggs
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
Optional: coarse sugar crystals or lemon zest for topping
Instructions
-
Preheat oven to 425°F (220°C).
-
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
-
In another bowl, whisk together sugar, buttermilk, sour cream, melted butter, eggs, oil, and vanilla.
-
Pour the wet ingredients into the dry ingredients and mix until just combined.
-
Gently fold in the blueberries.
-
Line muffin tin with paper liners and overfill each cup with batter.
-
Optionally, sprinkle with coarse sugar or lemon zest.
-
Bake at 425°F for 13-15 minutes, then reduce temperature to 350°F and bake for an additional 10-13 minutes or until a toothpick comes out clean.
-
Cool in pan for a few minutes, then transfer to wire rack.
Notes
-
Use fresh or frozen blueberries, but keep frozen berries frozen until mixing to prevent color bleed.
-
Overfilling muffin cups creates tall, bakery-style muffin tops.
-
For extra flavor, add lemon zest or cinnamon, or swap blueberries for other berries like raspberries or blackberries.
-
Make ahead by storing the batter in the fridge for up to 4 days.
