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Bakery style blueberry muffins fresh out of the oven with juicy blueberries.

Bakery Style Blueberry Muffins

These Bakery Style Blueberry Muffins are bursting with juicy blueberries and feature a perfect bakery-style dome, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour See notes below for measuring
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon fine sea salt
Wet Ingredients
  • 1.25 cups buttermilk room temperature
  • 1.25 cups granulated sugar
  • 0.5 cups unsalted butter melted
  • 2 large whole eggs room temperature
  • 0.33 cups sour cream room temperature
  • 0.33 cups vegetable oil
  • 1 tablespoon vanilla bean paste or vanilla extract
Blueberries and Topping
  • 1.5 cups frozen wild Maine blueberries See notes below
  • 0.125 cups granulated sugar for the topping
  • 0.5 lemon zested for the topping

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  3. In another bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients, whisking until just combined. Carefully fold in the blueberries.
  5. Scoop the batter into the muffin liners, filling them higher than the liner.
  6. For the topping, rub the lemon zest into the granulated sugar and sprinkle it over the muffins.
Baking
  1. 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.
  2. Rotate the pan halfway through. The muffins are done when the tops are golden brown.
  3. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
  4. Wash the muffin pan, reline it with fresh liners, and bake any remaining batter, adjusting the oven temperature back to 425°F.

Notes

These muffins are delicious on their own, but can be served with butter, honey, or whipped cream. Store in an airtight container for up to 3 days, or freeze for up to 3 months.