Description
Deliciously fluffy and bursting with blueberries, these bakery-style blueberry muffins are perfect for breakfast or a sweet snack. With a crunchy lemon-sugar topping, they deliver a delightful taste that rivals any bakery treat.
Ingredients
Scale
- 3 cups all-purpose flour (measured properly, see notes)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 1/2 cups frozen wild Maine blueberries (do not thaw)
- 1/8 cup granulated sugar (for topping)
- Zest of 1/2 lemon (for topping)
Instructions
- Preheat Oven: Set the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners and bake in two batches for perfect domes.
- Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Wet Ingredients: In a separate bowl, whisk buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla until smooth.
- Combine Wet & Dry: Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
- Add Blueberries: Carefully fold in the frozen blueberries until evenly distributed.
- Fill Muffin Liners: Fill each liner to the top with batter for that signature muffin top.
- Topping: Mix the 1/8 cup of sugar with lemon zest and sprinkle on top of each muffin.
- Bake: Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) for another 15-18 minutes until golden brown.
- Cool & Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature for best results.
- Measure flour correctly to avoid dense muffins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 44g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 40mg