There’s no need to wait in line for bakery-fresh muffins when you can create these deliciously crisp-topped, moist blueberry muffins right at home. Perfect for breakfast or a snack, these muffins deliver juicy blueberries in every bite and are incredibly simple to make with just one bowl and about 30 minutes of your time.
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
Why You’ll Love This Recipe
- Simple Process: Only one bowl required and minimal cleanup.
- No Special Equipment: No mixers, just a whisk and some liners.
- Bakery-Style Finish: Achieve that coveted muffin top without the wait.
- Flavor-Packed: Rich vanilla and vibrant lemon zest add layers of flavor.
Ingredients
- 3 cups all-purpose flour: Provides structure. For best accuracy, spoon and level for measuring.
- 2 1/2 teaspoons baking powder: Essential for lift and that bakery-style dome.
- 1/2 teaspoon baking soda: Reacts with buttermilk for extra rise.
- 1 teaspoon fine sea salt: Balances sweetness and enhances overall flavor.
- 1 1/4 cups buttermilk (room temperature): Adds moisture and tang. Substitute with milk and lemon juice if needed.
- 1 1/4 cups granulated sugar: Sweetens the batter.
- 1/2 cup unsalted butter (melted): Adds richness and flavor.
- 2 large whole eggs (room temperature): Binds ingredients and adds moisture.
- 1/3 cup sour cream (room temperature): Keeps muffins moist and tender. Use yogurt if you’re out of sour cream.
- 1/3 cup vegetable oil: Provides extra moisture. Maintains soft texture.
- 1 tablespoon vanilla bean paste (or vanilla extract): Adds depth of flavor. Extract works if paste isn’t available.
- 1 1/2 cups frozen wild Maine blueberries: Packed with flavor, these retain structure in the batter. Fresh blueberries work too.
- 1/8 cup granulated sugar (for the topping): Creates a sweet, crunchy top.
- 1/2 lemon zested (for the topping): Infuses a bright citrus note into the topping.
How to Make It
Step 1: Preheat and Prepare
Set your oven to 425°F (220°C) and line a 12-cup muffin pan with 6 liners. For bakery-style domes, bake the muffins in two batches. This step is crucial to achieve even heat distribution and perfect tops.
Step 2: Mix the Dry Ingredients
Combine the flour, baking powder, baking soda, and salt in a bowl. Set aside as this ensures you incorporate the leavening agents evenly into the batter for consistent rise.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla. Mixing these before adding the dry ingredients helps in achieving a smooth batter without overmixing.
Step 4: Combine and Add Blueberries
Slowly add the wet mix to the dry ingredients, whisking until just combined, leaving a few flour streaks. Fold in the blueberries gently to prevent bruising, which helps keep the batter vibrant and evenly colored.
Step 5: Fill and Top the Muffins
Scoop the batter into the liners, allowing it to rise above the liner edge. Rub lemon zest into the sugar for the topping, then sprinkle onto each muffin to create a flavorful, sugary crust.
Step 6: Bake and Finish
Bake for 10 minutes at 425°F. Without opening the oven, reduce temperature to 350°F and continue baking for another 10-15 minutes, rotating halfway. Muffins are done when tops are golden brown and slightly soft to touch—this ensures moist interiors.
Step 7: Cool and Repeat
Let muffins cool in the pan for 5 minutes on a wire rack, then transfer directly to the rack to cool completely. This prevents soggy bottoms. Clean and reline the pan for the second batch, remembering to reset the oven temperature.
Recipe FAQs
Why use buttermilk and sour cream in muffins?
Both add moisture and a subtle tang, enhancing the overall flavor while promoting a tender crumb due to their acidic nature, which reacts with baking soda.
Can I use fresh blueberries instead of frozen?
Absolutely, fresh blueberries work well. They may bleed color slightly less than frozen, keeping the batter clearer, but they provide a similar juicy burst.
Is it necessary to bake in two batches?
Yes, this ensures better heat distribution and taller muffin tops, which mimic those you’d find in a bakery.
