Blueberry Muffins
These delicious bakery style blueberry muffins are moist, perfectly sweet, and bursting with juicy blueberries.
I’m always in the mood for baking and thankfully, my kids (and husband!) are always happy when I do! I recently made a simple batch of blueberry muffins from a recipe I adapted from Sally’s Baking Addiction. These tasty bakery style blueberry muffins with a crisp top were tender, flavorful, and made my very family happy!
How to Make Blueberry Muffins
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.
In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy. Add the eggs, one at a time and beat until smooth. Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.
Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.
Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later. Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.
Sprinkle some coarse turbinado sugar on top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.
Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Equipment
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Zest from 1 lemon
- ½ cup unsalted butter, at room temperature
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature **You can also use plain or vanilla yogurt
- ¼ cup whole milk, at room temperature
- 1½ cups fresh blueberries **You can also use unthawed frozen blueberries
- Turbinado sugar
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.
- In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy.
- Add the eggs, one at a time and beat until smooth.
- Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.
- Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.
- Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later.
- Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.
- Sprinkle some coarse turbinado sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.
- Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
Never get tired of berry recipes! These muffins look magnificent, Pam.
yum
Blueberry muffins are a favorite of Remy’s so I love trying new varieties. These look great!