Description
Comforting and easy-to-make blueberry muffins with a perfect bakery-style dome and juicy blueberries.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large whole eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups frozen wild Maine blueberries
- 1/8 cup granulated sugar (for the topping)
- 1/2 lemon zested (for the topping)
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set this mix aside.
- Combine the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla in another bowl and whisk until smooth.
- Pour the wet mixture into the dry ingredients. Stir until just combined; be careful not to overmix. Gently fold in the blueberries.
- Spoon the batter into the muffin liners, filling them slightly above the top.
- Mix lemon zest with the granulated sugar for the topping and sprinkle it over each muffin.
- Bake for 10 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for another 10-15 minutes, or until golden brown.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, bake in two batches for higher domes. Always use room temperature ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American