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The wrapper is part way off on a bakery style blueberry muffin.
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5 from 1 review

Bakery Style Blueberry Muffins

These bakery style blueberry muffins are just like the tall muffins you get at the bakery! They are soft and fluffy with tall muffin tops. They are full of wild blueberries.
Prep Time15 minutes
Cook Time16 minutes
Resting Time15 minutes
Total Time46 minutes
Servings: 12 muffins
Calories: 244kcal
Author: Stephanie Rutherford

Ingredients

  • 2 cup All-purpose flour
  • 1 TBSP Baking powder
  • 1/2 tsp Salt
  • 1 cup White granulated sugar
  • 1/4 cup Unsalted butter melted
  • 1/4 cup Oil canola or vegetable
  • 1 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • 1/3 cup Sour cream room temperature or greek yogurt
  • 1 cup Buttermilk room temperature
  • 1 1/2 cup Wild frozen blueberries
  • 1 TBSP All-purpose flour
  • Coarse sugar
US - Metric

Instructions

  • In a medium bowl, mix the flour, baking powder, salt, and sugar. Set aside.
    2 cup All-purpose flour, 1 TBSP Baking powder, 1/2 tsp Salt, 1 cup White granulated sugar
  • In a large bowl, whisk together the melted butter, oil, vanilla, eggs, sour cream, and buttermilk. Add in the dry ingredients and mix with a baking rubber spatula and mix until almost combined.
    1/4 cup Unsalted butter, 1/4 cup Oil, 1 tsp Pure vanilla extract, 2 Large eggs, 1/3 cup Sour cream, 1 cup Buttermilk
  • In a separate small bowl, mix the frozen wild blueberries and flour together. Pour into the batter and gently mix it in.
    1 1/2 cup Wild frozen blueberries, 1 TBSP All-purpose flour
  • Let the batter rest for 15 minutes to help with rising. Preheat the oven to 425℉. Line two 12 cup muffin pans (or one at a time) with 6 muffin liners. You want them evenly spaced to get a higher rise.
  • Use a large cookie scoop and use half the batter per 6 muffins and fill the liners all the way to the top. Sprinkle coarse sugar on top.
    Coarse sugar
  • Bake for 5 minutes at 425℉. Then, lower the oven to 350℉ and bake for 10-13 minutes. Bake until a toothpick inserted comes out clean.
  • Let the muffins sit in the hot pans for 10 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 244kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 250mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg