Print

Bakery Style Blueberry Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 83 reviews

These Bakery Style Blueberry Muffins are moist, fluffy, and packed with wild Maine blueberries. Featuring a tender crumb and a lightly sweetened lemon sugar topping, they deliver a perfect balance of flavors and textures reminiscent of your favorite bakery treats. Using a combination of buttermilk, sour cream, and oil, these muffins stay fresh and delicious for days, making them ideal for breakfasts, brunches, or snacks.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt

Wet Ingredients

  • 1 1/4 cups buttermilk, room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large whole eggs, room temperature
  • 1/3 cup sour cream, room temperature
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla bean paste or vanilla extract

Main Add-ins

  • 1 1/2 cups frozen wild Maine blueberries

Topping

  • 1/8 cup granulated sugar
  • 1/2 lemon, zested

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until thoroughly combined and aerated.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the buttermilk, granulated sugar, melted unsalted butter, eggs, sour cream, vegetable oil, and vanilla bean paste or extract until smooth and homogeneous.
  4. Incorporate Dry into Wet: Gently fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix; a few lumps are okay to ensure tender muffins.
  5. Add Blueberries: Carefully fold in the frozen wild Maine blueberries, distributing them evenly throughout the batter without breaking them up too much.
  6. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
  7. Prepare Topping: In a small bowl, mix together the granulated sugar and freshly grated lemon zest. Sprinkle this lemon sugar mixture evenly over the top of each muffin.
  8. Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, spoon and level your flour rather than scooping to avoid using too much.
  • Using frozen blueberries prevents them from sinking to the bottom during baking.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.
  • Make sure all refrigerated ingredients are brought to room temperature for optimal batter consistency.

Find it online: https://recipethrive.com/bakery-style-blueberry-muffins-recipe/