Go Back
For these bakery-style blueberry muffins, we need a mix of dry and wet ingredients. - Dry Ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt These dry ingredients create the base. The flour gives structure. The sugar adds sweetness. Baking powder and baking soda help the muffins rise. Salt enhances flavor. - Wet Ingredients: - 1/2 cup unsalted butter, melted and slightly cooled - 1 large egg - 1 cup sour cream - 1 teaspoon vanilla extract The butter adds richness. The egg binds everything together. Sour cream keeps the muffins moist. Vanilla extract gives a warm flavor. - Additional Components: - 1 and 1/2 cups fresh blueberries (plus extra for topping) - Zest of 1 lemon - 1 tablespoon coarse sugar (for topping) Blueberries bring a burst of flavor. Lemon zest adds brightness. Coarse sugar on top gives a nice crunch. Together, these ingredients create a delicious treat. {{ingredient_image_2}} Set your oven to 375°F (190°C). This temperature ensures even baking. Prepare your muffin tin by using paper liners or greasing the cups with cooking spray. This helps the muffins release easily after baking. Mix the dry ingredients well. In a large bowl, combine 2 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Use a whisk to ensure everything is mixed thoroughly and evenly. This step is vital for a consistent muffin texture. In a separate bowl, combine the wet ingredients. Start with 1/2 cup of melted butter, 1 large egg, and 1 cup of sour cream. Add 1 teaspoon of vanilla extract and the zest of 1 lemon. Whisk until the mixture is smooth and creamy. This adds flavor and moisture to your muffins. Pour the wet mixture over the dry ingredients. Gently fold them together with a spatula. Be careful not to overmix; it's okay to have some lumps. Overmixing can lead to tough muffins. The goal is to combine the ingredients just until you don’t see any dry flour. Gently fold in 1 and 1/2 cups of fresh blueberries. This keeps the berries whole and juicy. Make sure they are evenly distributed in the batter. You can add a few extra blueberries on top for a nice look. Spoon the batter into the muffin tin. Fill each cup about 3/4 full to allow space for rising. Sprinkle a bit of coarse sugar on top for a sweet crunch. Bake in the preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step prevents sogginess and keeps the muffins light. Enjoy your fresh blueberry muffins warm or at room temperature! To get that fluffy muffin texture, moisture is key. Here are some tips: - Use fresh ingredients. Fresh baking powder gives better rise. - Sour cream adds moisture and richness. Don’t skip it. - Don't overmix the batter. Mix just until combined for light muffins. Blueberries are the star of your muffins. Here’s how to maximize their taste: - Use fresh blueberries whenever possible. They taste better. - Toss blueberries in a little flour before adding them to the batter. This helps them stay suspended. - Add lemon zest for a bright burst of flavor. It complements the blueberries well. If you need to make changes, here are some great options: - Swap sour cream for plain yogurt. It works just as well. - Use coconut oil instead of butter for a dairy-free version. - Replace granulated sugar with brown sugar for a deeper flavor. These simple adjustments keep your muffins delicious and fun! Pro Tips Use Fresh Blueberries: For the best flavor and texture, always opt for fresh blueberries instead of frozen ones. They maintain their shape and provide a juicy burst in every bite. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are okay. Cool Slightly Before Serving: Allow muffins to cool for a few minutes in the pan before transferring them to a wire rack. This helps them set and makes them easier to remove. Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg, or replace some blueberries with other berries or nuts for a twist on the classic recipe. {{image_4}} You can easily add nuts or other fruits to your muffins. Consider walnuts or pecans for a nice crunch. Chop them into small pieces and fold them in with the blueberries. You can also swap blueberries for other fruits like raspberries or diced apples. Just make sure the fruits are fresh and not too watery, as that can affect the muffin texture. Want to change the flavor? You can add lemon or orange zest to the batter. This brightens the muffins and adds a nice twist. A teaspoon of cinnamon can also enhance the flavor. Just remember to keep the balance so the blueberry taste stays strong. You can even try mixing in some almond extract instead of vanilla for a unique taste. To make mini blueberry muffins, simply adjust the baking time. Fill a mini muffin tin with the batter, filling each cup about halfway. Bake them for 10-15 minutes instead of 18-22 minutes. They make great snacks and are perfect for kids. Plus, you can enjoy more of them without feeling guilty! To keep your blueberry muffins fresh at room temperature, store them in an airtight container. This helps to keep moisture in and prevents them from drying out. Place parchment paper between layers if you stack them. Avoid keeping them near direct sunlight or heat sources. Ideally, consume the muffins within three days for the best taste. For longer storage, you can freeze the muffins. Allow them to cool completely, then wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. This method helps prevent freezer burn. When you want to enjoy a muffin, take one out and let it thaw at room temperature. You can also reheat it in the oven or microwave for a warm treat. Blueberry muffins can stay fresh for about 2 to 3 days at room temperature. If stored in the fridge, they can last up to a week. Freezing extends their life to about 3 months. Always check for any signs of spoilage before eating, especially if they have been stored for a while. Enjoy your muffins at their best! To stop blueberries from sinking, coat them in flour before adding them to the batter. This flour helps the blueberries stay suspended. Mix the blueberries in gently, so they don’t break. You can also fold them in at the end to keep them whole. Yes, you can use frozen blueberries. They work well in muffins. Just add them straight from the freezer. Do not thaw them first. Thawing can make them mushy. You may want to add a minute or two to your baking time. Dense muffins often result from overmixing the batter. When you mix too much, you develop gluten, making muffins tough. Another reason could be using too much flour. Be sure to measure flour correctly. Use a spoon to scoop it into the cup, then level it off. Check muffins after 18 minutes. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are done. Also, look for a golden-brown top. The muffins should spring back when gently pressed. This blog post walked you through making delicious blueberry muffins. We covered ingredients, step-by-step baking instructions, useful tips, and fun variations. Remember, the key is to mix wet and dry ingredients gently to keep muffins fluffy. You can add your twist with nuts or fruit, and store them properly to enjoy later. These muffins are simple and satisfying. Now it's time to bake and share with friends and family! Enjoy the fruits of your labor.

Bakery Style Blueberry Muffins

Delicious and fluffy blueberry muffins perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh blueberries (plus extra for topping)
  • 1 tablespoon coarse sugar (for topping)
  • Zest of 1 lemon

Instructions
 

  • Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing the cups with cooking spray.
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt thoroughly. Use a whisk to ensure all dry ingredients are well combined.
  • In a separate bowl, combine the melted, slightly cooled butter, egg, sour cream, and vanilla extract. Whisk until the mixture is smooth and creamy. Add the lemon zest for extra flavor.
  • Pour the wet ingredients over the dry ingredients and gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the fresh blueberries, making sure they are evenly distributed in the batter.
  • Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle some additional blueberries on top of each muffin batter and add a pinch of coarse sugar as a delicious topping.
  • Bake the muffins in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, optionally garnished with a sprig of fresh mint.
Keyword baking, blueberry muffins, breakfast