Bakery Style Blueberry Muffins
Delicious blueberry muffins bursting with flavor, perfect for breakfast or any time of day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup sour cream
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 425°F (220°C) and line a jumbo muffin pan with liners.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until evenly mixed.
- In another bowl, mix the melted butter, vegetable oil, sour cream, eggs, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake the muffins for 5 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For a unique twist, add lemon zest or use different berries. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 20g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/bakery-style-blueberry-muffins-2/