The Best Blueberry Muffins Recipe (Bakery Style!)

By Tasty · 50 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Whisk the flour, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, beat the butter, vegetable oil and 1 cup of the sugar on low speed until light and fluffy, about 2 minutes. Scrape down the sides. Add the eggs one at a time, beating about 1 minute after each, and scrape down the bowl again. Beat in the sour cream, vanilla and lemon juice for about 1 minute.
4. Add the flour mixture in 3 additions, stirring by hand about 30 seconds after each. Do not overmix; the batter should be lumpy and thick, like cookie dough. Set aside.
5. Put 3/4 cup of the blueberries in a small bowl and mash them with a fork.
6. Fold the mashed blueberries, the lemon zest and the remaining 3/4 cup whole blueberries into the batter. Cover and refrigerate for at least 1 hour, or up to 12 hours.
7. Grease a 12-cup muffin pan with baking spray. Scoop the batter into alternate cups using a 4-ounce scoop or a 1/2-cup measure, filling each cup up to the top edge. Sprinkle the remaining 6 teaspoons sugar evenly over the muffin tops.
8. Bake for 5 minutes, then lower the oven to 375°F (190°C). Bake about 20 more minutes, until the tops are golden brown and a cake tester inserted in the centre comes out clean with no crumbs.
9. Let the muffins stand 1–2 minutes until cool enough to handle, then remove from the pan and cool on a wire rack for about 5 minutes.
10. Store airtight at room temperature for up to 3 days, or in a freezer-safe container in the freezer for up to 1 month.

Summarized from Tasty's video. Watch it for the details.

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