Why Make This Bakery Style Blueberry Muffins
If you’re looking for a delightful treat that captures the essence of a cozy bakery, these Bakery Style Blueberry Muffins are a must-try! They are bursting with juicy blueberries and have that perfect bakery-style dome that takes them to the next level. Not only are they easy to whip up, but the combination of buttermilk and sour cream results in exceptionally moist and tender muffins that will have everyone coming back for seconds. Plus, they’re versatile enough for breakfast, brunch, or a sweet snack throughout the day.
How to Make Bakery Style Blueberry Muffins
Making these muffins is as straightforward as it gets, even for beginner bakers! The key is to mix your wet and dry ingredients separately before combining them, ensuring a fluffy texture. The high oven temperature at the start helps create those iconic tall tops, and the sprinkle of lemon zest on the sugar enhances the flavor beautifully! You’re just a few simple steps away from muffin perfection.
Ingredients:
- 3 cups all-purpose flour (See notes below for measuring)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large whole eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups frozen wild Maine blueberries (See notes below)
- 1/8 cup granulated sugar (for the topping)
- 1/2 lemon zested (for the topping)
Directions:
Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners. To achieve those stunning bakery-style domes, your muffins should be baked in two batches!
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In another bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
Pour the wet ingredients into the dry ingredients, whisking until just combined. Carefully fold in the blueberries, being gentle to keep them intact.
Scoop the batter into the muffin liners, filling them so they sit higher than the liner for those impressive tops.
For the topping, rub the lemon zest into the granulated sugar. Sprinkle this mixture generously over the muffins.
Bake for 10 minutes, then without opening the oven door, reduce the heat to 350°F (180°C) and continue baking for an additional 10-15 minutes. Rotate the pan halfway through for even baking. The muffins are done when the tops are golden brown and slightly firm to the touch.
Allow the muffins to cool in the pan on a wire rack for no more than 5 minutes before transferring them to cool completely.
Wash the muffin pan, reline it with fresh liners, and bake the remaining batter. Don’t forget to adjust the oven temperature back up to 425°F before baking!
Nutritional Information
Per muffin (based on a recipe yielding 12 muffins):
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 200mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
These values can vary based on ingredient brands and specific quantities used.
How to Serve Bakery Style Blueberry Muffins
These muffins are delicious on their own, but you can elevate the experience with a smear of butter, a drizzle of honey, or a dollop of whipped cream. They’re perfect for brunch with friends, served alongside a cup of coffee or tea, or for a delightful snack anytime during the day. Add a sprinkle of powdered sugar on top for an elegant touch, especially if you’re serving them at a gathering!
How to Store Bakery Style Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Allow the muffins to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or microwave them for about 10 seconds for a warm treat.
Expert Tips for Perfect Bakery Style Blueberry Muffins
- Room Temperature Ingredients: Ensure that your buttermilk, eggs, and sour cream are at room temperature. This helps in creating a smoother batter.
- Gentle Mixing: Avoid over-mixing the batter once you add the blueberries. This keeps the muffins light and fluffy.
- Frozen Blueberries: Using frozen blueberries is recommended as they hold their shape better during baking. Just toss them in a little flour before adding them to the batter to prevent them from sinking.
- Batch Baking: Baking in batches helps maintain the oven temperature, which is crucial for achieving those tall muffin tops.
Delicious Variations
- Lemon Blueberry Muffins: Enhance the blueberry flavor with lemon zest in the batter.
- Oatmeal Blueberry Muffins: Substitute half the flour with rolled oats for added texture.
- Vegan Blueberry Muffins: Use almond milk and flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of buttermilk and eggs. Use coconut oil instead of butter.
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries can be substituted for frozen ones. Just take care not to overmix the batter to prevent streaking.
What if I don’t have buttermilk?
You can make homemade buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using, and you’ll get a similar acid balance needed for the muffins.
Can I make these muffins gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend. Make sure it has a mix of xanthan gum to help bind the muffins.
Conclusion
These Bakery Style Blueberry Muffins are sure to impress with their fluffy texture, burst of juicy blueberries, and memorable bakery-style dome. Whether you’re enjoying them at breakfast, sharing with friends, or simply indulging yourself, they are a delicious treat that never fails to make you smile. So, gather your ingredients and get baking! Your kitchen will smell divine, and your taste buds will thank you! Feel free to share your baking experiences or ask any questions in the comments below; I’d love to help you on your baking journey!
Bakery Style Blueberry Muffins
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In another bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
- Pour the wet ingredients into the dry ingredients, whisking until just combined. Carefully fold in the blueberries.
- Scoop the batter into the muffin liners, filling them higher than the liner.
- For the topping, rub the lemon zest into the granulated sugar and sprinkle it over the muffins.
- Bake the muffins for 10 minutes, then without opening the oven door, reduce the heat to 350°F (180°C) and continue baking for 10-15 minutes.
- Rotate the pan halfway through. The muffins are done when the tops are golden brown.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Wash the muffin pan, reline it with fresh liners, and bake any remaining batter, adjusting the oven temperature back to 425°F.