Ultimate Bakery-Style Blueberry Muffins Recipe

You do not need a bakery kitchen to get tall, domed muffin tops at home. Mixing this thick batter in one primary bowl takes only fifteen minutes of prep before chilling. Resting the thick batter in the fridge lets the starch hydrate, which helps the muffins spring straight up in the hot oven.

A combination of butter and oil gives you the best of both worlds. The butter adds rich taste while the oil keeps the center soft for days. Mashing half of the fresh blueberries directly into the batter spreads fruit juice and subtle color throughout every bite.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C).

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter, vegetable oil, and 1 cup of the sugar with a handheld or stand mixer on low speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs 1 at a time, beating until each is incorporated, about 1 minute per egg. Stop to scrape down the sides of the bowl, making sure all the ingredients are incorporated. Beat in the sour cream, vanilla, and lemon juice until incorporated, about 1 minute.

4. Add the flour mixture to the butter mixture in 3 additions, stirring by hand until each addition is incorporated, about 30 seconds per addition. Do not overmix. It is good if the batter is lumpy and thick like cookie dough. Set aside.

5. Place ¾ cup of the blueberries in a small bowl, and mash them using a fork.

6. Fold the mashed blueberries, lemon zest, and remaining ¾ cup whole blueberries into the batter. Cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 12 hours.

7. Coat a 12-cup muffin pan with baking spray. Using a 4-ounce ice cream scoop or ½-cup measuring cup, scoop the batter into alternating cups of the prepared muffin pan (to give the muffin tops space to rise and spread). The muffin batter should hit the top of each muffin cup. Sprinkle the remaining 6 teaspoons sugar evenly over the tops of the muffins.

8. Bake the muffins for 5 minutes, then reduce the oven temperature to 375°F. Bake for about 20 minutes, or until the muffin tops are golden brown and a cake tester inserted in the center of the muffins comes out clean with no crumbs.

9. Remove from the oven, and let stand until cool enough to handle, 1–2 minutes. Remove the muffins from the pan, and let them cool slightly on a wire rack, about 5 minutes.

10. Store in an airtight container at room temperature for up to 3 days or in a freezer-safe container in the freezer for up to 1 month.

11. Enjoy!

How to Store Ultimate Bakery-Style Blueberry Muffins

Variations

Cinnamon Sugar Top

Swap the lemon zest for half a teaspoon of ground cinnamon and mix it into the coarse sugar topping.

Mixed Berry Muffins

Use a combination of fresh raspberries, blackberries, and blueberries in equal portions.

Frequently Asked Questions

Ultimate Bakery-Style Blueberry Muffins Recipe

Bake tall, golden blueberry muffins with tender crumbs using sour cream, fresh lemon juice, and a chilled batter technique for high bakery domes.

15 minPrep time25 minCook time100 minTotal6Servings

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Ingredients

• 3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoons kosher salt
• ¼ cup unsalted butter (at room temperature)
• ¼ cup vegetable oil
• 1 cup , plus 6 teaspoons granulated sugar (divided)
• 3 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 ½ tablespoons lemon zest, plus 1½ tablespoons lemon juice (from 1 lemon) (divided)
• 1 ½ cups fresh small to medium blueberries (divided)
• Baking spray

Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3In a large bowl, beat the butter, vegetable oil, and 1 cup of the sugar with a handheld or stand mixer on low speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the eggs 1 at a time, beating until each is incorporated, about 1 minute per egg. Stop to scrape down the sides of the bowl, making sure all the ingredients are incorporated. Beat in the sour cream, vanilla, and lemon juice until incorporated, about 1 minute.
4. 4Add the flour mixture to the butter mixture in 3 additions, stirring by hand until each addition is incorporated, about 30 seconds per addition. Do not overmix. It is good if the batter is lumpy and thick like cookie dough. Set aside.
5. 5Place ¾ cup of the blueberries in a small bowl, and mash them using a fork.
6. 6Fold the mashed blueberries, lemon zest, and remaining ¾ cup whole blueberries into the batter. Cover with plastic wrap, and chill in the refrigerator for at least 1 hour or up to 12 hours.
7. 7Coat a 12-cup muffin pan with baking spray. Using a 4-ounce ice cream scoop or ½-cup measuring cup, scoop the batter into alternating cups of the prepared muffin pan (to give the muffin tops space to rise and spread). The muffin batter should hit the top of each muffin cup. Sprinkle the remaining 6 teaspoons sugar evenly over the tops of the muffins.
8. 8Bake the muffins for 5 minutes, then reduce the oven temperature to 375°F. Bake for about 20 minutes, or until the muffin tops are golden brown and a cake tester inserted in the center of the muffins comes out clean with no crumbs.
9. 9Remove from the oven, and let stand until cool enough to handle, 1–2 minutes. Remove the muffins from the pan, and let them cool slightly on a wire rack, about 5 minutes.
10. 10Store in an airtight container at room temperature for up to 3 days or in a freezer-safe container in the freezer for up to 1 month.
11. 11Enjoy!

Cook's note: Troubleshooting Note: If your muffins spread out flat instead of rising into tall domes, the batter was likely too warm or overmixed. Be sure to chill the batter for at least one full hour and fold the flour in gently by hand just until combined.

Servings: 6

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes25 minutes100 minutes