Dessertscambreabakes4.9
Bakery Style Blueberry Muffins
These bakery-style blueberry muffins bake up with tall domed tops, crispy edges, and a soft, fluffy crumb packed with juicy blueberries. Made in one bowl, they’re an easy blueberry muffin recipe that turns out moist, tender, and perfect every time.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
📝 Preparation Steps
1
Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners. In order for the muffins to get pretty bakery-style domes, note they should be baked in 2 batches!
2
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3
Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
4
Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.
5
Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. See the post above for a visual example.
6
Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.
7
Bake for ⏱️ 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for ⏱️ 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter. The tops will still feel slightly soft to the touch, this is key to super moist muffins!
8
Let the pan cool on a wire rack for no more than ⏱️ 5 minutes before removing them from the pan. Let them cool completely on the wire rack.
9
Wash the pan, reline it with liners, and bake the rest of the muffin batter. Don’t forget to increase the oven temperature again before baking!
Nutrition Facts
calories
378 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
27 g
sodium Content
368 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
54 mg
carbohydrate Content
52 g
saturated Fat Content
7 g
unsaturated Fat Content
8 g
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