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–+ servings

Bakery Style Blueberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert, Desserts, Latest, Snack
Cuisine American
Keyword Bakery Style Blueberry Muffins
Servings 12
Make bakery style blueberry muffins at home in 30 minutes – big domes, juicy berries, and crispy tops!

Ingredients

Dry Ingredients:

  • 3 cups all-purpose flour measured by spoon and level
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt

Wet Ingredients:

  • 1 ¼ cups buttermilk room temperature
  • 1 ¼ cups granulated sugar
  • ½ cup unsalted butter melted
  • 2 large eggs room temperature
  • ⅓ cup sour cream room temperature
  • ⅓ cup vegetable oil
  • 1 tbsp vanilla bean paste or pure vanilla extract

Add-Ins:

  • 1 ½ cups frozen wild Maine blueberries
  • Topping:
  • ⅛ cup granulated sugar
  • Zest of ½ a lemon

Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with just 6 liners. These muffins bake best in batches to get that bakery-style dome.

Step 2: Mix the Dry Ingredients

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Mix the Wet Ingredients

  • Add the buttermilk, sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla to the bowl. Whisk until the mixture is smooth and fully combined.

Step 4: Combine and Fold

  • Pour the wet mixture into the dry ingredients and whisk until just barely combined — a few streaks of flour are okay. Gently fold in the frozen blueberries, being careful not to overmix.

Step 5: Scoop and Top

  • Scoop the batter into your 6 liners, overfilling each one so the batter rises slightly above the liner edge.
  • In a small bowl, rub the lemon zest into the topping sugar with your fingers. Sprinkle generously over each muffin for that signature sweet crunch.

Step 6: Bake for Tall Domes

  • Bake at 425°F for 10 minutes. Without opening the oven, reduce the heat to 350°F (180°C) and bake for another 10–15 minutes. Rotate the pan halfway through for even baking.
  • You'll know they're done when the tops are golden and just firm, with no wet batter visible. The tops should still be a little soft when gently pressed — that’s key for keeping them moist.

Step 7: Cool and Repeat

  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Reline your pan and repeat with the remaining batter, remembering to bump the oven back up to 425°F before the next batch.