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
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
3/4 cup buttermilk
1/2 cup sour cream
1/2 cup melted butter
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
Optional: coarse sugar crystals or lemon zest for topping
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, whisk together sugar, buttermilk, sour cream, melted butter, eggs, oil, and vanilla.
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Pour the wet ingredients into the dry ingredients and mix until just combined.
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Gently fold in the blueberries.
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Line muffin tin with paper liners and overfill each cup with batter.
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Optionally, sprinkle with coarse sugar or lemon zest.
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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.
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Cool in pan for a few minutes, then transfer to wire rack.
Notes
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Use fresh or frozen blueberries, but keep frozen berries frozen until mixing to prevent color bleed.
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Overfilling muffin cups creates tall, bakery-style muffin tops.
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For extra flavor, add lemon zest or cinnamon, or swap blueberries for other berries like raspberries or blackberries.
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Make ahead by storing the batter in the fridge for up to 4 days.
Find it online: https://recipesbyjanet.com/bakery-style-blueberry-muffins/
