The Ultimate Bakery-Style Blueberry Muffins
These ultimate bakery-style blueberry muffins were perfected in our Tasty 101 test kitchen, where we tested the recipe repeatedly to achieve that iconic high dome, golden top, and tender, moist crumb. Our secret? Chilling the batter overnight, which allows the flour to hydrate and helps the muffins rise tall, just like the ones from your favorite bakery. A mix of butter and oil creates rich flavor and a soft texture, while fresh blueberries and a double hit of lemon zest and juice add brightness to every bite. Finished with a sprinkle of sugar before baking, these muffins are easy to make at home and deliver professional-quality results every time.
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
20 minutes
20 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
- 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
Nutrition Info
- Calories 611
- Fat 26g
- Carbs 80g
- Fiber 2g
- Sugar 25g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- Place ¾ cup of the blueberries in a small bowl, and mash them using a fork.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
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