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Bakery Style Blueberry Muffins

Moist, fluffy muffins packed with juicy blueberries and crowned with a perfect dome and crunchy sugar top—just like the ones from your favorite bakery.
Print Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons coarse sugar for topping

Method
 

  1. Preheat the oven to 425°F.
  2. Line a muffin tin with paper liners or grease it generously.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Mix in the sour cream and milk until just combined.
  7. Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
  8. Fold in the blueberries gently. If using frozen, keep them frozen and toss in flour to prevent color bleed.
  9. Scoop the batter into the muffin cups, filling each nearly to the top.
  10. Sprinkle the tops with coarse sugar.
  11. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for another 15 to 18 minutes, until a toothpick inserted comes out clean.
  12. Let muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

For lemon blueberry muffins, add lemon zest to the batter. Use buttermilk instead of milk for a tangy twist. Substitute blueberries with other berries or chocolate chips as desired.