There’s something magical about biting into a freshly baked muffin—that golden, slightly crispy top giving way to a tender, fluffy interior studded with juicy berries. These blueberry muffins are everything a muffin should be: tall, moist, packed with fruit, and topped with that coveted crackly sugar crust that makes bakery muffins so irresistible.
The secret to achieving bakery-quality muffins at home lies in a few key techniques. First, we use a combination of oil and sour cream to keep the muffins incredibly moist. Second, we toss the blueberries in flour to prevent them from sinking to the bottom. And finally, we fill the muffin cups to the brim and bake at a high initial temperature to create those beautiful domed tops.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for coating berries)
For the Topping:
- 3 tablespoons coarse sugar (such as turbinado or sanding sugar)
Instructions
Prepare Your Oven and Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease generously with butter.
Mix the Dry Ingredients: In a large bowl, whisk together 2 cups of flour, sugar, baking powder, and salt until well combined.
Combine the Wet Ingredients: In a separate medium bowl, whisk together the oil, eggs, sour cream, milk, and vanilla extract until smooth and fully incorporated.
Bring It Together: Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined. The batter should be thick and slightly lumpy—don’t overmix, as this can lead to tough muffins.
Prep the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This coating helps prevent the berries from sinking during baking. Gently fold the coated blueberries into the batter.
Fill and Top: Divide the batter evenly among the muffin cups, filling each right to the top for tall, bakery-style muffins. Sprinkle the coarse sugar generously over the top of each muffin.
Bake to Perfection: Place the muffin tin in the preheated oven and immediately reduce the temperature to 375°F (190°C). Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Enjoy: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. These muffins are delicious warm or at room temperature.
Tips for Success
Don’t Overmix: The key to tender muffins is mixing the batter just until the dry ingredients are moistened. Lumps are perfectly fine—they’ll disappear during baking.
Use Room Temperature Ingredients: This helps everything combine more easily and creates a more uniform texture.
Fresh vs. Frozen Berries: Both work beautifully in this recipe. If using frozen blueberries, don’t thaw them first—toss them frozen with the flour and fold them into the batter.
The High-Heat Trick: Starting with a hot oven and then reducing the temperature helps create those tall, domed tops that make these muffins look bakery-perfect.
Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To freeze, wrap individual muffins in plastic wrap and place in a freezer bag.
Variations to Try
Lemon Blueberry: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist.
Streusel Topping: Replace the coarse sugar with a simple streusel made from 3 tablespoons each of flour, sugar, and cold butter mixed together until crumbly.
Mixed Berry: Use a combination of blueberries, raspberries, and blackberries for a mixed berry version.
Chocolate Chip: Swap the blueberries for chocolate chips for a decadent breakfast treat.
These muffins are perfect for weekend brunch, packed lunches, or whenever you need a comforting homemade treat. The recipe is straightforward enough for beginners but delivers results that will impress even the most discerning muffin enthusiasts. Give them a try, and you might never buy store-bought muffins again!
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
