Bakery-Style Blueberry Muffins
Delicious bakery-style blueberry muffins with a golden top and fluffy interior, featuring sweet blueberries and a hint of lemon zest.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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) and line a 12-cup muffin pan with 6 liners.
- Combine the flour, baking powder, baking soda, and fine sea salt in a large bowl.
- Mix the buttermilk, sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla in another bowl.
- Pour the wet ingredients into the dry ingredients and whisk until almost combined.
- Fold in the frozen blueberries gently.
- Scoop the batter into the muffin liners, overfilling slightly.
- Prepare the lemon zest topping by rubbing it into the granulated sugar.
- Sprinkle the topping over each muffin generously and bake for 10 minutes.
- Decrease the temperature to 350 F (180 C) and bake for another 10-15 minutes.
- Cool the muffins on a wire rack for no more than 5 minutes before serving.
Notes
For best results, ensure all ingredients are at room temperature and measure flour properly.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 23g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://thestationrecipes.com/bakery-style-blueberry-muffins/