Bakery Style Blueberry Muffins
These delightful muffins are fluffy, bursting with fresh blueberries, and topped with a golden dome, making them a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup sour cream Can substitute with Greek yogurt.
- 1/2 cup melted butter
- 1/4 cup vegetable oil Can substitute with coconut oil.
- 2 large eggs
- 1 tablespoon vanilla extract
Add-ins
- 2 cups fresh blueberries Opt for high-quality, seasonal blueberries.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a jumbo muffin pan or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, blend the sour cream, melted butter, vegetable oil, eggs, and vanilla extract until smooth and glossy.
- Pour the wet ingredients into the dry ones, stirring gently until just combined—it's fine if there are a few lumps.
- Gently fold in the blueberries, distributing them throughout the batter.
- Divide the batter into the prepared muffin cups, filling each about three-quarters full.
Baking
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store any leftover muffins in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in a warm oven to revive their fluffy texture.