Description
Delightful Bakery Style Blueberry Muffins with a fluffy texture and sweet blueberries, perfect for breakfast or snacks.
Ingredients
Scale
- 3 cups all-purpose flour
- 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 whole 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
- 1/8 cup granulated sugar (for the topping)
- 1/2 lemon zested (for the topping)
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
- Pour the wet mixture into the dry ingredients and whisk until almost combined. Gently fold in the blueberries.
- Scoop the batter into the muffin liners, filling them higher than the liners.
- In a small bowl, rub the lemon zest into the sugar for the topping and sprinkle on each muffin.
- Bake for 10 minutes, then lower the oven temperature to 350°F (180°C) without opening the door.
- Continue baking for an additional 10-15 minutes until the tops are golden brown.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Repeat for the remaining batter.
Notes
Use frozen blueberries to prevent sinking and ensure accurate oven temperature for perfect baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg