Step 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!

Step 2

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.

Step 4

Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.

Step 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.

Step 6

Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.

Step 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!

Step 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.

Step 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!