Bakery Style Blueberry Muffins

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 220
• Protein: 3g
• Carbohydrates: 34g
• Fat: 9g
• Fiber: 1g
• Sugar: 12g
• Sodium: 180mg

There’s something incredibly comforting about biting into a fresh baked blueberry muffin. These Bakery Style Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries, making them the perfect treat for breakfast, snack time, or even dessert. With a golden top and moist crumb, they’re an invitation to enjoy everything that is wonderful about homemade baking. Plus, they’re easy to whip up, so you can enjoy the delightful aroma filling your kitchen in no time.

Why Make This Bakery Style Blueberry Muffins

These muffins stand out because they give you that classic bakery experience right at home. The combination of sour cream and oil makes them rich and tender, while the fresh blueberries provide a sweet and tangy burst. Their tall and puffy appearance captures the charm of pastries from your favorite café, ensuring that each bite is as satisfying as it is delicious. They are also adaptable, allowing you to add your twist with various ingredients or toppings.

How to Make Bakery Style Blueberry Muffins

Making these muffins is straightforward and enjoyable. Follow these simple steps, and you’ll have a batch of delicious blueberry muffins ready to be devoured:

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 large egg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries

Directions:

• Step 1: Preparation

  Preheat your oven to 375°F (190°C) and line a jumbo muffin pan with muffin liners. This step sets the stage for baking perfect muffins.

• Step 2: Mixing Dry Ingredients

  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly ensures that the baking powder is evenly distributed.

• Step 3: Mixing Wet Ingredients

  In another bowl, mix the sour cream, melted butter, vegetable oil, and egg until well combined. This blend adds moisture and richness to your muffins.

• Step 4: Combining Ingredients

  Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to tougher muffins, so a gentle hand here is key.

• Step 5: Adding Blueberries

  Carefully fold in the blueberries. Their sweet burst of flavor is what makes these muffins so special, so take your time to incorporate them without breaking them apart.

• Step 6: Filling Muffin Cups

  Divide the batter among the muffin cups, filling each about 3/4 full. This gives the muffins room to rise beautifully as they bake.

• Step 7: Baking

  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will begin to smell heavenly during this time!

• Step 8: Cooling

  Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. This helps maintain the muffins’ fluffy texture.

How to Serve Bakery Style Blueberry Muffins

These muffins are delightful served warm, perhaps with a pat of butter or a sprinkle of powdered sugar on top. Pair them with a cup of coffee or tea for a cozy breakfast or afternoon snack. They’re also fantastic as part of a brunch spread alongside fruit, yogurt, or pastries.

How to Store Bakery Style Blueberry Muffins

To keep these muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure they’re in a freezer-safe bag or container. To enjoy them later, simply thaw at room temperature or pop them in the microwave for a few seconds.

Expert Tips for Perfect Bakery Style Blueberry Muffins

• Use fresh blueberries for the best flavor, but frozen blueberries can work too. Just fold them in still frozen to prevent bleeding into the batter.
• You can substitute Greek yogurt for sour cream if you’re looking for a healthier option.
• For a crunchy topping, sprinkle the muffin batter with coarse sugar before baking.
• Make sure all your ingredients are at room temperature for a uniform texture.
• Keep an eye on the muffins towards the end of baking time; ovens can vary, and you want to avoid overbaking.

Delicious Variations

• Lemon Zest: Add a teaspoon of lemon zest to the batter for a fresh twist.
• Nutty Add-Ins: Fold in chopped walnuts or pecans for added crunch.
• Chocolate Chip Blueberry Muffins: Mix in half a cup of chocolate chips for a decadent dessert.
• Cinnamon Swirl: Add a sprinkle of cinnamon to the batter for a warm, spicy flavor.

Frequently Asked Questions

• Can I use frozen blueberries?
  Yes! Just fold them in while still frozen to avoid discoloration in the batter.

• What can I substitute for sour cream?
  Greek yogurt works well as a substitute and keeps the muffins moist.

• Can I make mini muffins instead?
  Absolutely! Just adjust the baking time to about 10-12 minutes.

• What if I don’t have a jumbo muffin pan?
  You can use a standard muffin pan; just fill the cups accordingly and adjust the baking time slightly.

• How can I tell when my muffins are done?
  A toothpick inserted into the center should come out clean or with a few crumbs attached, but no wet batter.

Conclusion

These Bakery Style Blueberry Muffins are a delightful treat that can easily become a favorite in your home. With their tender texture and burst of flavor, they invite joy into your kitchen and taste buds. Whether you’re starting your day or enjoying a quiet afternoon, these muffins are sure to please. So, gather your ingredients and give this recipe a try—you’ll be glad you did! Happy baking!

Bakery Style Blueberry Muffins

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• Author: lydia
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These soft, fluffy muffins are bursting with juicy blueberries, making them the perfect treat for breakfast, snack time, or dessert.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1 large egg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries

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Instructions

1. Preheat your oven to 375°F (190°C) and line a jumbo muffin pan with muffin liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the sour cream, melted butter, vegetable oil, and egg until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Carefully fold in the blueberries.
6. Divide the batter among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Use fresh blueberries for the best flavor, but frozen blueberries can work too. Adjust baking times if using a different size muffin pan.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 12g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg