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Bakery Style Blueberry Muffins

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Delicious blueberry muffins bursting with flavor, perfect for breakfast or any time of day.

Ingredients

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  • 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

  1. Preheat your oven to 425°F (220°C) and line a jumbo muffin pan with liners.
  2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until evenly mixed.
  3. In another bowl, mix the melted butter, vegetable oil, sour cream, eggs, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined.
  5. Gently fold in the fresh blueberries.
  6. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
  7. 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.
  8. 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

Find it online: https://www.thestationrecipes.com/bakery-style-blueberry-muffins-2/

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