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Bakery-Style Blueberry Muffins
February 21, 2022
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Moist and delicious, these Bakery Style Blueberry Muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar. Tender, soft and sweet, you’ll never need another blueberry muffin recipe again.
Being in Maine and getting bombarded with all the fresh summer blueberry treats, I have gotten pretty well versed in the blueberry muffin game. As much as I love my Morning Glory or Banana Bread Muffins, its these easy blueberry muffins that have my heart.
Why this Blueberry Muffin Recipe?
After being a pro recipe developer for almost 10 years, I’ve come to know what goes into a good muffin.
Create a moist crumb: this is just a fancy way of saying you want to keep your baked goods moist! No one likes a dry cake or scone or muffin. Vegetable oil and sour cream are key.
Do not over stir. Mixing your batter more than necessary will develop more gluten than you want in a blueberry muffin batter, thus giving you a tough finished product. Stir until the dry ingredients are *just* incorporated. Leaving a few small lumps is fine.
Top with lemon sugar. This is a trick my mom did growing up with her homemade blueberry muffins that I have gladly adopted. Simply stir lemon zest into a little granulated sugar and sprinkle on top of the muffin batter before baking. It’s a small addition that makes a world of difference.
Do not over bake. This goes hand in hand with keeping a moist crumb in these blueberry muffins. Over baking will create a dry finished product which isn’t nearly as delicious. Start checking your muffins for doneness at 15 minutes.
How to Make Blueberry Muffins
You only need a handful of pantry ingredients and a few extra minutes to make these beauties! For full recipe details, see the printable recipe card down below.
Preheat + Prep
Preheat oven. Line a muffin tin with paper liners and set aside.
Make Muffin Batter
In a large bowl, whisk oil, sugar, egg, vanilla, sour cream and milk together until well combined. In a separate small bowl, stir flour, baking powder, baking soda and salt together and incorporate into wet ingredients.
Fold in Fresh Blueberries + Add to Muffin Tin
Fold in 1 cup fresh blueberries by hand and scoop into prepared muffin tin. Top with extra fresh blueberries and lemon sugar.
Bake + Cool
Bake until just baked and lightly golden.
Cool slightly before serving.
Fresh or Frozen Blueberries?
This muffin recipe calls for fresh blueberries. Since we have been spoiled on vacation in Maine with big, beautiful fresh blueberries, that is what we prefer. But, come winter, that is just not possible. Frozen berries are perfectly fine to use if that is all you have. Growing up, my mom made blueberry muffins exclusively with frozen berries.
How to Substitute Frozen Blueberries for Fresh
Simply measure out the 1 1/2 cups of frozen berries and toss together with 2 tablespoons all purpose flour. This will help with the extra moisture. Use in place of the fresh, just as the recipe states. Just be sure to not over mix to help prevent streaking. After a quick bake in the oven, you too will have delicious and moist blueberry muffins regardless of the time of year.
Storing
Once your muffins are completely cooled, place in an airtight container. Muffins can be stored at room temperature for 2-4 days!
Make Ahead + Freeze
To freeze blueberry muffins, place in an airtight + freezer safe container or ziploc bag, removing as much air as possible. Muffins will stay fresh in the freezer for up to 2 months. To Thaw, remove from the freezer and place in the fridge overnight.
Like this Homemade Muffin Recipe? Try these:
- Bakery Style Pumpkin Muffins
- Banana Bread Muffins
- Morning Glory Muffins
- Chocolate Chip Muffins
- Whole Wheat Carrot Muffins
- Coconut Almond Muffins
- Blackberry Yogurt Muffins
- Skinny Mini Banana Muffins
More Blueberry Recipes to Try!
- Lemon Blueberry Coffee Cake
- Lemon Blueberry Bars
- Lemon Blueberry Cheesecake
- Blueberry Cinnamon Rolls
- Blueberry Hand Pies
Grab the printable recipe below and be sure to print/pin/bookmark/save these easy blueberry muffins.
Have a great day, friends! xo
Blueberry Muffins
Moist and delicious, these blueberry muffins are made easy using sour cream, fresh blueberries and baked with a simple lemon sugar.
Ingredients
- 6 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla
- 1/2 cup sour cream
- 2 tablespoons milk
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups blueberries divided
- 1/4 cup granulated sugar
- 1 lemon zested
Instructions
- Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set aside.
- In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
- In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
- Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
- In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Sprinkle evenly over each muffin.
- Bake 18-20 minutes or until a toothpick comes out clean. Enjoy warm or at room temperature.
Nutrition
Calories: 223kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 88mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
I tried the Blueberry Muffin recipe today and my husband gave it a “10” out of “10”! It is light and delicate and very tasty. I appreciate the reminder to drop fresh blueberries in flour. I knew that tip, but the reminder helped.
Hello Lauren, can this recipe be made with frozen blueberries?
yes, it sure can!
Can these be made into mini muffins? If so how many minutes would these bake for?
You can make any muffin recipe into mini muffins. Start baking for 10 minutes and go from there.
Delicious! Best blueberry muffins I’ve ever tasted. Will definitely make again!
Can we bake this in a loaf pan?
Oops.. I discovered that I don’t have a 12 muffin tins. How do I modify using a mini muffin tin?
These muffins are soo good! I followed the recipe exactly as written. The lemon topping is the best! My husband even said they taste better than than a bakery mufffin 🙂 Your recipes never disappoint, Lauren!
Omg, I love blueberry. I’ll have to try these out. Thanks
By far my fav recipe!!! 🥰
I need to make these for our weekly Muffin Monday’s!
My husband and I visited Ottawa for our wedding reception and my mom made these muffins for us… my husband GOBBLED them up and demanded I make them for him back home!! Hahaha thank you for making his taste buds experience pure heaven!
These blueberry muffins are delicious and easy to make! I love the taste the lemon zest adds to the overall flavor of the muffins. My family loved them!
Can’t wait to try this recipe! They look amazing!
Yum! I can’t wait to try to make these! They look delish!
I have been craving blueberries, going to make these this week as a treat!
Love this recipe! So easy to make and delicious. Thank you for sharing!
Definitely going to be trying these out soon. I’ve been looking for a good blueberry muffin recipe.
I need to try these! They look yummy 😋
I want to try this! I love bb muffins!
I’d been craving blueberry muffins when I came upon this recipe & they were so yummy! However, I was wondering if there’s a way to make the batter ahead of time, like the night before? Will that mess the batter up at all? & how much longer do you suggest I bake them the next morning? Thanks again for the delicious recipe!
If you use double acting baking powder, it should be fine to make ahead.
Hi Lauren!
I made these over the weekend and they were seriously AMAZING! I didn’t have lemons on hand (for the lemon sugar) so I added a 1/4 teaspoon of lemon extract to the mix and plain sugar to the top.
This is definitely a recipe I’ll hold on to and make again and again.
🙂
Easy and delicious!
I made these as part of my mothers Saturday breakfast.. We all loved them. Here it is Monday morning and I am craving more. Thank you so much for the delicious and simple recipe.
I just made a batch of these blueberry muffins. They are delicious! Such an easy recipe!
Lauren these muffins look perfect!!!!a
Great muffins! Used your flour tip for frozen blueberries. Baking time was about 28 mins, maybe due to the frozen fruit. Also subbed low fat sour cream (since that’s what I usually buy). Worked well, tasty and easy. Thx for recipe!
Hi Lauren, When making the snickerdoodles can you use just butter and not the shortening, I never use shortening, can I just use butter for the shortening?