These Bakery Style Blueberry Muffins are moist and bursting with blueberries! Topped with sugar for a muffin that tastes like they’re fresh from the bakery!
There’s something about enjoying a fluffy blueberry muffin in the morning with a freshly brewed cup of coffee. These muffins have been my all-time favorite for years, since back when I used to bake for a small coffee shop! They used to sell out every day and for good reason! They have a fluffy moist crumb with a crunchy top that will get everyone asking for seconds!
What makes a muffin moist and fluffy?
A great muffin starts with creaming butter and sugar! These muffins have a fine, delicate crumb with a buttery, vanilla flavor. The first step to making these bakery style blueberry muffins is creaming the butter and sugar together. This step is essential to giving any baked good structure by beating air into the butter, while the sugar helps to hold the air.
Technically speaking, this process is described as “mechanical leavening”, or physically forcing air into a dough so that it’ll puff up in the oven like a balloon. Creaming adds air, which makes your muffin fluffy! It’s important to start with room temperature butter, because at room temperature, the eggs, butter and dairy ingredients form an emusion, which helps to trap the air.
Why am I adding sour cream to my bakery style blueberry muffins?
When taking the first bite of these fluffy blueberry muffins, you’ll notice a little tang! That’s because we’re adding sour cream to the batter. Sour cream is used in muffins and cakes to add moisture without thinning the cake batter. Because of it’s high fat content and acidity, sour cream also adds creaminess and helps to activate baking soda.
Can I use frozen blueberries instead of fresh?
Frozen blueberries are a great option for these muffins! You may notice when you use frozen blueberries that the color may bleed into your muffins causing them to look blueish-green rather than purple, but the taste will be the same. Run the frozen blueberries under cold water a few times, until the water nearly runs clear.
How should I store my bakery style blueberry muffins after baking?
To keep these bakery style blueberry muffins tasting as fresh as the day you baked them, there are a few tricks. First, let them cool completely before storing. Secondly, store them in an airtight container. A ziplock bag works great, or a large Tupperware container! They’ll last at room temperature for up to 3 days. If you’re looking to freeze these muffins, place them in freezer bags and remove as much, and they should freeze for up to 3 months.
Still hungry? Check out my chocolate zucchini and carrot muffins!Print
1 cup butter
2 cups sugar
1 cup sour cream
2 cups flour
1 tsp baking powder
1/4 tsp salt
2 tsp vanilla
1 tsp cinnamon
1 1/2 cups blueberries
Beat butter and sugar until light and fluffy. Add eggs in one at a time and beat until incorporated. Add sour cream and vanilla and continue to beat.
Add flour, baking powder and salt and beat.
Fold in blueberries.
Using an ice cream scoop with release, fill a lined muffin tin with batter to the top. Sprinkle with turbinado sugar. Bake at 350 for 20-24 minutes until tops are puffed and slightly golden and toothpick comes out clean.
Keywords: muffins; blueberry; breakfast
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