These are the best bakery style blueberry muffins! They are extra fluffy, have a moist crumb and are filled with bursting, juicy, fresh blueberries.
If you’re looking for other muffin recipes, check out my double chocolate muffins, pumpkin streusel muffins or chocolate chip banana muffins!
Why These are the Best Blueberry Muffins
They have a super tender crumb. Sour cream keeps these delicious muffins extra moist, resulting in a perfectly tender muffin.
They’re full of fresh blueberries. Each muffin is packed full of juicy, delicious blueberries that burst into the batter while baking.
They’re fluffy with a signature muffin top. The muffin batter is rested for one hour before baking. This allows the baking powder to start activating ahead of time, resulting in extra fluffy muffins!
Ingredients for Bakery Style Blueberry Muffins
Flour- all-purpose flour gives these muffins the best, tender crumb
Baking Powder- gives these muffins their fluffy texture
Salt- brings out all the flavors in the muffins
Ground Cardamom- optional, but adds a wonderful bright note to muffins
Blueberries- I recommend using fresh blueberries for these bakery-style muffins
Butter- unsalted butter gives the muffins the best flavor that really can’t be replicated with vegetable oil
Sugar- granulated white sugar sweetens and adds moisture to the muffins
Eggs- make sure they’re large and at room temperature
Vanilla- adds a sweet note to the batter
Sour Cream- gives these muffins a super moist crumb, make sure it’s at room temperature
Milk- I recommend using whole milk for the best muffins, make sure it’s at room temperature
Turbinado Sugar- used for sprinkling over the muffin batter before baking, you can also use regular coarse sugar
Step by Step Instructions
STEP ONE: In a small bowl whisk together the all purpose flour, baking powder, salt and ground cardamom (if using). Set aside the flour mixture.
STEP TWO: Add the blueberries to a small, separate bowl and sprinkle a little flour (about 1 tbsp) over them. Stir to coat, then set aside. (This helps the berries not sink to the bottom of the muffin while baking.)
STEP THREE: In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.
STEP FOUR: Add the dry ingredients to the wet ingredients and whisk just until combined.
STEP FIVE: Add in the blueberries and gently fold them into the batter with a rubber spatula.
STEP SIX: Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
STEP SEVEN: After one hour scoop the blueberry muffin batter into 12 muffin cups lined with paper liners. Be careful not to mix the batter around after it has rested, just scoop into each liner. Add extra blueberries on top of each muffin and sprinkle with turbinado sugar.
STEP EIGHT: Bake the muffins for 29-34 minutes. Let them cool for 10 minutes in the pan then transfer them to a wire rack to cool just until warm.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all the wet ingredients are room temperature. This will ensure that the muffins have the best fluffy texture. Cold wet ingredients can lead to dense muffins.
Can I use frozen blueberries? I would recommend sticking with fresh blueberries for the best muffins. Frozen berries could add too much moisture to the muffins causing them to not be as fluffy as they should be.
Do I really need to let the batter rest for 1 hour? You don’t have to but letting the batter rest before scooping it into the cupcake liners allows the baking powder to get a head start resulting in extra fluffy muffins with a taller muffin top. If you don’t want to wait the hour the muffins will still be great, they’ll just have a smaller muffin top.
How do I store homemade blueberry muffins? These muffins are full of fresh berries so they really should be eaten the day of or the next day, otherwise they may be too moist. Store leftovers in an airtight container overnight and enjoy the following day.
Can these be made into mini muffins? I have not tested this recipe using a mini muffin pan. If you want to make them mini, I suggest baking them at 350 degrees. Check for doneness around 15 minutes and add more time as necessary.
Other Recipes to Try Next Time
Cinnamon Streusel Banana Bread
If you make these muffins please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Bakery Style Blueberry Muffins
For the Muffins
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cardamom (optional)
- 12 oz (340 g) fresh blueberries
- 1 tablespoon (8 g) all-purpose flour (for tossing the berries with)
- ½ cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- 2 eggs, at room temperature
- ½ cup (122 g) sour cream
- ½ cup (120 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
For Topping the Muffins
- 3 oz (85 g) fresh blueberries
- 2 tablespoon (24 g) turbinado sugar
- Line a muffin tin with 12 liners and set aside.
- In a small bowl whisk together the all-purpose flour, baking powder, salt and ground cardamom (if using). Set aside.2 cups (250 g) all-purpose flour, spooned and leveled, 1 tablespoon baking powder, ½ teaspoon salt, 1 teaspoon ground cardamom (optional)
- Add the blueberries to a small, separate bowl and sprinkle a 1 tablespoon of flour over them. Stir to coat, then set aside. (This helps the berries not sink to the bottom of the muffins while baking.12 oz (340 g) fresh blueberries, 1 tablespoon (8 g) all-purpose flour
- In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.½ cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, 2 eggs, at room temperature, 1 teaspoon vanilla extract, ½ cup (122 g) sour cream, ½ cup (120 ml) whole milk, at room temperature
- Add the dry ingredients to the wet ingredients and whisk just until combined.
- Add in the blueberries and gently fold them into the batter with a rubber spatula.
- Cover the batter with plastic wrap and let it rest at room temperature for 1 hour. (This helps the muffins to be extra fluffy.)
- Preheat the oven to 350 degrees.
- After one hour scoop the batter into the prepared muffin pan. Be careful not to mix the batter around after it has rested, just scoop it into each liner. Add extra blueberries on top of each muffin and sprinkle with turbinado sugar.3 oz (85 g) fresh blueberries, 2 tablespoon (24 g) turbinado sugar
- Bake the muffins for 29-34 minutes. Let them cool for 10 minutes in the pan, then transfer them to a cooling rack to cool just until warm. Then enjoy!
My husband specifically asked for blueberry muffins and these did not disappoint. wonderful fluffy delicious recipe.
thank you, made the muffins and they are excellent