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–+ servings
Bertha Jones

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are light, moist, and bursting with flavor, perfect for any morning or afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon fine sea salt
Wet Ingredients
  • 1.25 cups buttermilk (room temperature) Can substitute with milk and a dash of vinegar
  • 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)
Add-Ins and Toppings
  • 1.5 cups frozen wild Maine blueberries Fresh blueberries can also be used
  • 0.125 cup granulated sugar (for the topping)
  • zest from 0.5 lemon lemon (for the topping)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with 6 liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until nearly combined.
  5. Carefully fold in the blueberries, ensuring they don’t break apart.
  6. Overfill each muffin liner with batter to achieve that delightful bakery-style muffin top.
  7. In a small bowl, mix the lemon zest with granulated sugar and sprinkle on top of each muffin.
Baking
  1. Bake for 10 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 10-15 minutes, or until golden.
  2. Cool on a wire rack for 5 minutes before removing the muffins from the pan.
Finishing Touches
  1. Prepare and bake the remaining batter.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 220mgFiber: 1gSugar: 12g

Notes

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze wrapped muffins for up to three months. Reheat in the microwave for 20-30 seconds.

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