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Bakery Style Blueberry Muffins Recipe

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These Bakery Style Blueberry Muffins deliver a perfect combination of moist, tender crumb and bakery-quality domed tops. Made with a blend of all-purpose flour, buttermilk, European butter, and wild Maine blueberries, these muffins are bursting with flavor and have a delightful lemon-sugar topping that adds a subtle citrus zing. Perfect for breakfast or a snack, the recipe calls for baking in two batches to achieve the iconic muffin domes.

  • Total Time: 30-40 minutes (excluding cooling and second batch prep)
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups granulated sugar

Wet Ingredients

  • 1 1/4 cups buttermilk (room temperature)
  • 1/2 cup unsalted European butter, melted (such as Kerrygold)
  • 2 large whole eggs (room temperature)
  • 1/3 cup sour cream (room temperature)
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla bean paste

Add-ins and Topping

  • 1 2/3 cups frozen wild Maine blueberries
  • 1/8 cup granulated sugar (for topping)
  • Zest of 1/2 lemon (for topping)

Instructions

  1. Prepare Oven and Muffin Pan: Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners for the first batch to ensure bakery-style domed muffins. Note: muffins are baked in two batches for best dome formation.
  2. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt in a large bowl. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla bean paste until smooth and combined.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with dry ingredients and whisk until ingredients are just combined; avoid overmixing. Gently fold in the frozen wild Maine blueberries to distribute evenly without breaking them up.
  5. Fill Muffin Liners: Using a scoop, fill each muffin liner generously, overfilling so the batter sits higher than the liner edge to encourage tall domes.
  6. Prepare Topping: Rub lemon zest into the 1/8 cup granulated sugar until fragrant. Evenly sprinkle this lemon-sugar mixture on top of each muffin batter-filled liner.
  7. Bake Muffins: Bake in preheated oven at 425°F (220°C) for 10 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for an additional 10-15 minutes, rotating the pan halfway through. Muffins are done when tops are golden brown, no longer sticky, and slightly soft to touch for moistness.
  8. Cool the Muffins: Let the muffin pan rest on a wire rack for no more than 5 minutes before carefully removing muffins to cool completely on the wire rack.
  9. Bake Second Batch: Clean the muffin pan, re-line with remaining muffin liners, and preheat the oven again to 425°F (220°C). Repeat the baking process for the remaining batter to achieve consistent results.

Notes

  • Use room temperature ingredients (eggs, buttermilk, sour cream) for best texture and batter incorporation.
  • Measure flour correctly by spooning into measuring cups and leveling with a knife to avoid dense muffins.
  • Using frozen blueberries helps prevent bleeding of juices into the batter, maintaining a beautiful color and texture.
  • Baking in two batches at the higher initial temperature allows muffins to develop tall, bakery-style domed tops.
  • The lemon zest mixed with sugar on top adds both texture and a bright citrus note balancing the sweetness.
  • Do not overmix batter; some lumps are fine to maintain lightness.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes per batch
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/bakery-style-blueberry-muffins-recipe/