Craving bakery-style blueberry muffins without leaving the comfort of your home? This recipe is your answer! These muffins are tender, moist, and bursting with juicy blueberries in every bite. The secret lies in the sour cream, which makes them extra fluffy and delicious. Follow the steps exactly, and you’ll be rewarded with muffins that rival the best from any café. From the crispy sugary topping to the perfectly domed muffin tops, these treats are pure perfection.
Prepare to impress your family and friends with these irresistibly good muffins. They’re easy to make and ideal for breakfast, brunch, or as a delightful snack. Let’s get baking!
Ingredients for Perfect Bakery-Style Blueberry Muffins
- 4 large eggs
- 2 cups white sugar (400 g), plus extra for topping
- 1 cup vegetable oil (240 ml)
- 1 teaspoon vanilla extract (5 ml)
- 4 cups all-purpose flour (500 g, spooned and leveled)
- 1 teaspoon salt (5 g)
- 1 teaspoon baking soda (5 g)
- 2 cups sour cream (480 ml)
- 2–3 cups fresh blueberries (300–450 g)
How to Make Perfect Bakery-Style Blueberry Muffins
Preheat the oven and prepare the tins
Preheat your oven to 400°F (200°C). Grease and flour your muffin tins or line them with paper cups for easy removal.
Beat the eggs and sugar
In a large mixing bowl, beat the eggs using a mixer for 2 minutes until slightly frothy. Gradually add the sugar, beating continuously until the mixture is well combined and smooth.
Incorporate the oil
Slowly pour in the vegetable oil while beating the mixture. Ensure it’s fully incorporated and has a silky texture.
Add the vanilla extract
Stir in the vanilla extract, blending it evenly throughout the mixture.
Combine dry ingredients
In a separate bowl, whisk together the flour, salt, and baking soda to ensure even distribution.
Alternate dry ingredients and sour cream
Add one-third of the dry ingredient mixture to the wet mixture. Gently fold in half of the sour cream. Repeat this process, alternating and finishing with the dry ingredients. Mix until just combined—avoid overmixing to maintain a tender texture.
Fold in the blueberries
Carefully fold the fresh blueberries into the batter. Be gentle to prevent crushing the berries and discoloring the batter.
Fill the muffin tins
Divide the batter evenly among the prepared muffin tins, filling each to the top. This will help create the ideal domed muffin tops.
Add a sugary topping
Sprinkle the tops generously with the remaining sugar for a crunchy, sweet finish.
Bake to perfection
Bake in the preheated oven for 20–25 minutes, or until the muffins are golden brown and spring back when lightly touched. Allow them to cool slightly before enjoying.
Why You’ll Love This Recipe
These blueberry muffins are the perfect balance of sweetness and tanginess, with a soft, moist crumb and just the right amount of sugar on top for a touch of crunch. The addition of sour cream keeps the muffins tender and ensures they stay fresh for days (if they last that long!). Whether you enjoy them warm from the oven or as a grab-and-go snack, these muffins are a guaranteed crowd-pleaser.
So, go ahead and give this recipe a try—you’ll never want store-bought muffins again!
