Bakery-Style Blueberry Muffins

Ingredients

• 2.5 cups All-Purpose Flour (sifted, room temperature)
• 0.75 teaspoon Salt (fine sea salt)
• 2 teaspoons Baking Powder (double‑acting)
• 1 cup Whole Milk (room temperature)
• 0.75 cup Granulated Sugar (regular white sugar)
• 1 teaspoon Vanilla Extract (optional)
• 0.25 cup Unsalted Butter (melted, warm)
• 0.25 cup Sour Cream (room temperature)
• 0.25 cup Vegetable Oil (mild‑flavored (canola or similar))
• 2 large Eggs (room temperature)
• 0.25 cup Lemon Juice (freshly squeezed)
• 1 whole lemon Lemon Zest (zested, optional)
• 7.75 ounces Fresh Blueberries (tossed with 1 tbsp flour to coat)
• 1 tablespoon All-Purpose Flour (for coating blueberries) (taken from dry mixture)
• 0.5 cup Streusel Sugar (optional topping)
• 0.5 cup Streusel Flour (optional topping)
• 0.25 cup Streusel Butter (cold, cut into cubes)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together 2½ cups all‑purpose flour, ¾ tsp salt, and 2 tsp baking powder until evenly distributed.

   Time: PT3M

3. Mix Wet Ingredients

   In a separate bowl, combine 1 cup whole milk, ¾ cup granulated sugar, 1 tsp vanilla extract (optional), ¼ cup melted butter, ¼ cup sour cream, ¼ cup vegetable oil, 2 room‑temperature eggs, ¼ cup fresh lemon juice, and the zest of one lemon. Whisk until smooth.

   Time: PT5M

4. Coat Blueberries

   Place 7¾ oz fresh blueberries in a small bowl, sprinkle with 1 tablespoon of the dry flour mixture, and toss gently to coat.

   Time: PT2M

5. Combine Wet and Dry

   Add the wet mixture to the dry ingredients. Stir gently with a spatula or whisk just until the flour is moistened; a few lumps are okay.

   Time: PT3M

6. Fold in Blueberries

   Gently fold the coated blueberries into the batter until just incorporated.

   Time: PT2M

7. Optional Topping Prep

   If using streusel, combine ½ cup sugar, ½ cup flour, and ¼ cup cold butter in a bowl. Use your fingers to rub the butter into the dry ingredients until a crumbly mixture forms.

   Time: PT5M

8. Fill Muffin Tin

   Using a large ice‑cream scoop, portion the batter into the muffin cups, filling each almost to the top for a domed, bakery‑style top.

   Time: PT3M

9. Add Toppings

   Sprinkle a few extra blueberries on top of each muffin and, if desired, scatter streusel crumbs over half of the muffins.

   Time: PT2M

10. Create Steam Environment

    Place a shallow baking sheet filled with about ½ cup water on the lower rack of the oven and quickly close the door.

    Time: PT1M

11. Bake Muffins

    Bake for 20 minutes at 400°F until the tops are golden and a skewer inserted into the center comes out clean or bounces back.

    Time: PT20M

    Temperature: 400°F

12. Cool and Serve

    Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Salt: Kosher Salt
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Whole Milk: Almond Milk
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Vanilla Extract: Almond Extract
• Instead of Unsalted Butter: Margarine
• Instead of Sour Cream: Greek Yogurt
• Instead of Vegetable Oil: Melted Coconut Oil
• Instead of Eggs: Flax Egg
• Instead of Lemon Juice: Extra Milk (if avoiding lemon)
• Instead of Fresh Blueberries: Frozen Blueberries (do not thaw)
• Instead of Streusel Sugar: Brown Sugar
• Instead of Streusel Butter: Margarine

Equipment Needed

• Large Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Spatula
• Ice Cream Scoop (large)
• Muffin Tin
• Parchment Liners (optional)
• Baking Sheet (for water pan)
• Wire Rack (optional)
• Oven

Critical Steps — Do Not Skip

• Preheat oven to 400°F before mixing batter.
• Do not over‑mix the wet and dry ingredients.
• Coat blueberries with flour to prevent sinking.
• Bake until golden and test for doneness with a skewer.

Chef Tips from the Video

• Use room‑temperature eggs, milk, and sour cream to create a smooth batter.
• A combination of melted butter and oil gives flavor and moisture.
• For extra lemon flavor, add a pinch of lemon zest to the streusel topping as well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Best eaten the same day; can sit out for up to 1 day if covered.

Make-Ahead Tips

• Bake the muffins a day ahead and reheat in a 350°F oven for 5 minutes.
• Freeze baked muffins; reheat directly from freezer at 350°F for 10‑12 minutes.

Frequently Asked Questions