Bakery Style Blueberry Muffins
Domed, tender blueberry muffins with a moist crumb and optional streusel—perfect for recreating that bakery taste at home.
Ingredients
Muffins
- 315 g all-purpose flour
- 150 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon optional
- 2 large eggs room temperature
- 115 g unsalted butter , melted and slightly cooled
- 120 g sour cream or Greek yogurt
- 120 ml buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice)
- 1 ½ tsp vanilla extract
- 200 g fresh blueberries or frozen blueberries
Optional Streusel
- 40 g all-purpose flour
- 50 g brown sugar , packed
- 2 tbsp cold unsalted butter cubed
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well. If making streusel, combine flour and brown sugar and cut in cold butter until crumbly; refrigerate.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl whisk eggs, melted butter, sour cream, buttermilk, and vanilla until smooth.
- Pour wet into dry and fold gently until just combined. Toss blueberries with 1 tbsp flour and fold in carefully to avoid bursting berries.
- Divide batter among muffin cups, filling nearly to the top. Sprinkle streusel if using. Bake at 425°F for 5–7 minutes, then reduce oven to 350°F (175°C) and bake 14–18 more minutes, until a toothpick shows a few moist crumbs.
- Cool in the pan 5–8 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Notes
- For taller domes, fill cups almost to the top and give the oven a short high-heat start.
- Toss frozen blueberries in flour and bake a few minutes longer; don’t thaw.
- Store muffins in an airtight container for up to 2 days at room temperature or freeze for up to 1 month.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 240mgSugar: 20g
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