Description
These bakery-style blueberry muffins are soft, fluffy, and loaded with juicy blueberries, finished with a sugar-crusted top for the perfect bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup milk
- 2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle coarse sugar on top of each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh blueberries for best texture, but frozen ones work too—do not thaw before using.
- Do not overmix the batter to keep muffins tender.
- Sprinkling sugar on top gives that classic bakery-style crunch.