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Bakery-Style Blueberry Muffins

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Delicious bakery-style blueberry muffins with a golden top and fluffy interior, featuring sweet blueberries and a hint of lemon zest.

Ingredients

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  • 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

  1. Preheat the oven to 425 F (220 C) and line a 12-cup muffin pan with 6 liners.
  2. Combine the flour, baking powder, baking soda, and fine sea salt in a large bowl.
  3. Mix the buttermilk, sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla in another bowl.
  4. Pour the wet ingredients into the dry ingredients and whisk until almost combined.
  5. Fold in the frozen blueberries gently.
  6. Scoop the batter into the muffin liners, overfilling slightly.
  7. Prepare the lemon zest topping by rubbing it into the granulated sugar.
  8. Sprinkle the topping over each muffin generously and bake for 10 minutes.
  9. Decrease the temperature to 350 F (180 C) and bake for another 10-15 minutes.
  10. 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

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

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