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- 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 large egg - 1 cup sour cream - 1 teaspoon vanilla extract - 1 and 1/2 cups fresh blueberries - Zest of 1 lemon - 1 tablespoon coarse sugar (for topping) To make these blueberry muffins, you need simple ingredients. The flour provides structure, while sugar adds sweetness. Baking powder and baking soda help the muffins rise. Salt brings out the flavors. Melted butter keeps the muffins moist. A large egg binds the batter. Sour cream adds richness and keeps them soft. Vanilla extract gives a warm flavor. Fresh blueberries burst with juiciness in every bite. Lemon zest adds a bright note. Lastly, coarse sugar on top gives a sweet crunch. Each ingredient plays an important role. Together, they create a fluffy treat. I love how these ingredients blend to make something so special. {{ingredient_image_1}} First, set your oven to 375°F (190°C). This step is key for baking muffins that are fluffy and golden. While the oven heats up, line a muffin tin with paper liners or grease it with cooking spray. In a big bowl, combine the following dry items: - 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt Whisk these together until they blend well. This mix will give your muffins the right lift and sweetness. In another bowl, mix these wet ingredients: - 1/2 cup unsalted butter, melted and slightly cooled - 1 large egg - 1 cup sour cream - 1 teaspoon vanilla extract Whisk until the mixture is smooth. Adding the zest of one lemon gives a bright flavor. Now, pour the wet mix into the dry mix. Use a spatula to gently fold them together. Stop mixing when you see a few lumps. Overmixing can lead to tough muffins, and we want them soft! Next, gently fold in 1 and 1/2 cups of fresh blueberries. Ensure they spread evenly in the batter. This will give each muffin a burst of fruity flavor. Scoop the batter into your prepared muffin tin. Fill each cup about 3/4 full. Add a few extra blueberries on top and sprinkle each muffin with a pinch of coarse sugar. Bake your muffins in the oven for 18 to 22 minutes. Check them by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. This helps keep them fluffy and delicious. Choose fresh blueberries that are plump and firm. Look for deep blue color. Avoid any that are shriveled or soft. If you can, buy organic blueberries. They taste better and are free from pesticides. Rinse them gently before use to keep them intact. Mixing too much can lead to tough muffins. When you combine wet and dry ingredients, stir gently. Use a spatula to fold the batter. A few lumps are okay. This keeps the muffins light and fluffy. For extra moisture, use sour cream in your batter. It adds creaminess and flavor. Melt the butter, but let it cool first. This prevents cooking the egg when mixed. Adding lemon zest brightens up the flavor too. To get the best texture, fill muffin cups about three-quarters full. This allows room for rising. Bake until golden brown on top. A toothpick should come out clean or with a few crumbs. Let them cool slightly to keep them soft. Enjoy your treat! Pro Tips Use Fresh Blueberries: Fresh blueberries yield the best flavor and texture. If using frozen, do not thaw them to prevent excess moisture in the batter. Don’t Overmix: Mix the batter until just combined. Overmixing can lead to dense muffins; a few lumps are perfectly fine. Let the Butter Cool: Allow the melted butter to cool slightly before mixing with other wet ingredients to prevent cooking the egg. Check for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with a few moist crumbs, but not wet batter. {{image_2}} Lemon blueberry muffins add a zing to the classic recipe. Just mix in the zest of one lemon with your wet ingredients. This small step makes a big flavor change. The tartness of lemon brightens the sweetness of blueberries. You will enjoy a fresh taste that wakes up your senses! To make vegan blueberry muffins, swap the egg and sour cream. Use a flax egg instead of one egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit until it thickens. For sour cream, try using almond yogurt. Your muffins will still turn out fluffy and delicious. For gluten-free muffins, substitute all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This helps the muffins rise and stay fluffy. Follow the same recipe steps, and you’ll have tasty gluten-free treats in no time! If you love nuts, try adding almonds or walnuts. Chop a half cup of your favorite nuts and fold them into the batter with the blueberries. This gives your muffins a nice crunch. You can also sprinkle some nuts on top before baking for an extra tasty treat! After baking, let your muffins cool. Place them in an airtight container. This keeps them soft and fresh. Store at room temperature for up to three days. If you want to keep them longer, you can freeze them. To freeze muffins, first cool them completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag or container. This keeps out air and prevents freezer burn. Muffins can stay frozen for up to three months. When you want one, just take it out and let it thaw. To reheat your muffins, you can use the microwave or the oven. For the microwave, heat for about 15-20 seconds. This will warm them up nicely. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm for about 5-10 minutes. This gives them that fresh-baked taste again. Enjoy your muffins just like they came from the bakery! You can make these muffins healthier by using whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also reduce the sugar by using a natural sweetener like honey or maple syrup. Another option is to add applesauce, which can replace some butter and sweeten naturally. If you don’t have sour cream, you can use plain yogurt. Greek yogurt works well too. Both options keep the muffins moist and add a nice tangy flavor. You can also try buttermilk or a mix of milk and lemon juice for a similar taste. Yes, you can use frozen blueberries. Just remember to add them straight from the freezer. If you thaw them first, they may make the batter too wet. Frozen blueberries can create a beautiful swirl in your muffins, making them just as tasty as fresh ones. To check if your muffins are done, insert a toothpick in the center of one. If it comes out clean or with a few moist crumbs, they are ready. You can also look for a golden color on top and a springy touch when you press lightly. Bakery-style blueberry muffins can last about 2 to 3 days at room temperature. If you want them to last longer, store them in an airtight container in the fridge for up to a week. You can also freeze them for up to three months. Just make sure to wrap them well! You’ve learned how to make delicious blueberry muffins from scratch. We covered the key ingredients, step-by-step instructions, and tips for perfect muffins. You also saw variations to try, plus storage tips for your baked goods. Always remember, fresh blueberries make a big difference. Enjoy your homemade muffins warm and share them with friends or family. Happy baking!

Bakery Style Blueberry Muffins

Delicious and fluffy blueberry muffins perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries (plus extra for topping)
  • 1 lemon zest
  • 1 tablespoon coarse sugar (for topping)

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners, or grease the pan using cooking spray.
  • In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until evenly mixed.
  • In a separate bowl, mix the melted butter, egg, sour cream, and vanilla extract. Whisk until smooth and creamy. Stir in the lemon zest for added flavor.
  • Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
  • Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a few extra blueberries on top of each muffin and then add a pinch of coarse sugar for a delightful topping.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
  • Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, use fresh blueberries and do not overmix the batter.
Keyword baking, blueberry, muffins