Bakery Style Blueberry Muffins
Bakery-Style Blueberry Muffins are effortlessly simple to make and rival the ones you’d find at your favorite bakery—only better! Delightfully soft, perfectly sweet, and irresistibly delicious, these muffins bring the charm of the bakery right to your kitchen.
Equipment
- 2 12-cup muffin pans You may also use a 12 cup muffin pan
- Muffin Liners
Ingredients
- 1/2 cup Unsalted Butter, (melted)
- 1 cup Sugar, (additional for topping)
- 1/3 cup Brown Sugar
- 1/4 cup Vegetable Oil
- 2 large Eggs, (room temperature)
- 3/4 cup Sour Cream, (room temperature)
- 1/4 cup Whole Milk , (room temperature)
- 2 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 2 cups Fresh of Frozen Blueberies, (additional for topping)
Instructions
- In a large bowl, combine melted butter, sugar, brown sugar, and vegetable oil, eggs, sour cream, vanilla extract, and whole milk. Whisk together until all clumps are gone and mixture is smooth, about 1-2 minutes.
- In a separate large mixing bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add blueberries, ensuring all blueberries are coated in flour.
- Add dry ingredients to the wet ingredients and fold the two together with a spoon/spatula. Mix together until flour is completely mixed in with wet ingredients, about 30 seconds. Cover batter with a towel or plastic wrap and let the batter rest for 1 hour at room temperature (or up to 8 hours in the refrigerator).
- Preheat oven to 425 degrees F. Line every other muffin cup in a 12-cup muffin pan with paper liners (we're baking 6 muffins at a time). Use a large cookie scoop or spoon out a heaping 1/4 cup (about 5 tbsps) of muffin batter into the muffin cups (it should be filled to the very top). Add an additional 3-4 blueberries on top of each muffin and sprinkle with turbinado sugar or granulated sugar.
- Bake for at 425 degrees for 5 minutes then reduce heat to 350 and bake for another 13-16 minutes (do not open the oven door), until a toothpick comes out clean. (For jumbo muffin pan, bake at 425 for 5 minutes and then reduce heat to 350 degrees and continue to bake for 20-25 minutes)
- Allow the muffins to cool in the pan for 10 minutes, then turn onto a wire rack.
Notes
- The MAJOR key for success in this bakery style blueberry muffin recipe is letting the batter rest! Letting muffin batter sit before baking allows the starches in the flour to absorb liquid, creating a more hydrated batter for a tender texture. It also gives leavening agents time to activate, ensuring better rise and fluffier muffins.
- Don’t Overmix the Batter! Mix the wet and dry ingredients until just combined to avoid dense muffins. It's ok if the batter is slightly lumpy.
- Measure ingredients properly by using a kitchen scale (grams) or spooning the flour into your measuring cup and level it off to prevent adding too much, which can make the muffins dry.
- Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to avoid sogginess.
- Use Room Temperature Ingredients - Let eggs, butter, and other ingredients reach room temperature for a smoother batter and even baking.
Nutrition
Calories: 336kcal, Carbohydrates: 44g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 60mg, Sodium: 230mg, Potassium: 77mg, Fiber: 1g, Sugar: 23g, Vitamin A: 379IU, Vitamin C: 0.1mg, Calcium: 86mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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