Bakery Style Blueberry Muffins
These Bakery Style Blueberry Muffins are fluffy treats bursting with sweet, juicy blueberries and topped with a crispy lemon zest sugar, perfect for cozy mornings and delightful snacks.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour See notes below for measuring
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 1.25 cups buttermilk room temperature
- 1.25 cups granulated sugar
- 0.5 cup unsalted butter melted
- 2 large whole eggs room temperature
- 0.33 cup sour cream room temperature
- 0.33 cup vegetable oil
- 1 tablespoon vanilla bean paste or vanilla extract
Blueberry Filling
- 1.5 cups frozen wild Maine blueberries See notes below
Topping
- 0.125 cups granulated sugar for the topping
- 0.5 lemon zested for the topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with 6 liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, mix the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla until smoothly combined.
- Pour your wet mixture into the dry ingredients and stir gently until nearly combined.
- Gently fold in the blueberries.
- Overfill each muffin liner with batter, letting it peak over the edge.
- In a small bowl, rub the lemon zest into the granulated sugar for the topping and sprinkle on top.
Baking
- Bake for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for another 10-15 minutes.
- Rotate the pan halfway through baking. The muffins are done when tops are golden and no longer sticky.
- Let the pan cool on a wire rack for about 5 minutes before removing the muffins.
Serving
- Serve arranged on a rustic wooden platter, paired with coffee or iced tea.
Notes
Ensure ingredients are at room temperature for better rise. Swap buttermilk for regular milk if necessary. A dash of cinnamon can enhance flavor.