bakery blueberry muffins

Skip the bakery lines and make bakery style blueberry muffins at home! You&#39;ll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

Bakery Style Blueberry Muffins

all-purpose flour

baking powder

baking soda

fine sea salt

buttermilk (room temperature)

sugar

unsalted butter (melted)

eggs (room temperature)

sour cream (room temperature)

vegetable oil

vanilla bean paste (or vanilla extract)

wild Maine blueberries (*See notes below*)

lemon zested (for the topping)

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!

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

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

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

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.

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

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!

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.

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!

Made them gluten free. GF flour, 3/4 tsp xanthan gum, 1 extra tsp of baking powder. Used about 2T less flour than recipe called for. Because the recipe has a decent amount if fat, GF works well

i am not a fan of blueberry muffins - mostly because it tastes like a cup cake - meh!  but these are crazy amazing - crispy tops, moist inside, tasty and not too sweet. . . .  they are  share worthy (my highest praise ).

Fantastic recipe. I was delighted with their flavor and moist tender muffins. Thank you for sharing this

I sometimes use plain yogurt in place of sour cream. As for the butter milk, just add lemon juice to milk. the best exact directions are ad bigger bolder baking.

Best muffins ever. Seriously. I love bakery style muffins and these were so fun to make with my boyfriend!

https://content.jwplatform.com/videos/8fBnbHiY.mp4

Skip the bakery lines and make bakery style blueberry muffins at home! You'll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

Top 1 bakery blueberry muffins recipes from across the web

The most viewed bakery blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Bakery Style Blueberry Muffins

Top 1 bakery blueberry muffins recipes from across the web

The most viewed bakery blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bakery Style Blueberry Muffins

The most viewed bakery blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine