Bakery Style Blueberry Muffins Recipe
These Bakery Style Blueberry Muffins are moist, tender, and bursting with wild Maine blueberries. Made with a combination of buttermilk, sour cream, and melted butter, they deliver rich flavor and a soft crumb with beautiful domed tops, just like from your favorite bakery. This easy muffin recipe yields 12 perfectly fluffy muffins, making it ideal for breakfast, brunch, or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes per batch
- Total Time: 30-35 minutes per batch; approximately 60-70 minutes including two batches and cooling time
- Yield: 12 muffins
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups granulated sugar
Wet Ingredients
- 1 1/4 cups buttermilk (room temperature)
- 1/2 cup unsalted European butter, melted (like Kerrygold)
- 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
Add-ins and Topping
- 1 2/3 cups frozen wild Maine blueberries
- 1/8 cup granulated sugar (for topping)
- 1/2 lemon, zested (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners to bake in two batches, ensuring bakery-style domes on your muffins.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla bean paste until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk gently until just almost combined to avoid overmixing. Then fold in the frozen blueberries carefully to distribute evenly without breaking them.
- Fill Muffin Liners: Scoop the muffin batter into the prepared liners, overfilling so the batter sits above the rim to achieve tall, domed tops.
- Prepare Topping: Rub the lemon zest into the granulated sugar to release its oils and sprinkle the mixture evenly on top of each muffin for a bright, sweet crust.
- Bake Muffins: Bake the first batch at 425°F (220°C) for 10 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 10-15 minutes more, rotating the pan halfway through. The muffins are done when golden brown on top and no longer sticky, remaining slightly soft to touch for moistness.
- Cool Muffins: Let the muffins cool in the pan on a wire rack for up to 5 minutes before removing. Then cool completely on the wire rack to set.
- Repeat Bake: Clean and reline the muffin pan with liners, then bake the remaining batter following the same temperature and timing instructions, remembering to preheat the oven back to 425°F (220°C) for the initial bake time.
Notes
- Measure flour accurately by spooning it lightly into the cup and leveling it off instead of scooping directly.
- Using room temperature ingredients helps batter combine smoothly and improves muffin texture.
- Frozen blueberries should not be thawed to prevent color bleed and sogginess.
- Baking in two batches encourages the signature dome shape as the oven recovers heat between batches.
- European butter like Kerrygold adds richer flavor due to higher butterfat.
Find it online: https://glowcooks.com/bakery-style-blueberry-muffins-recipe/