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Juicy and delicious, this Bakery Style Blue Berry muffins are easily prepared with sour cream, fresh blueberries and baked with simple lemon sugar. Tender, soft and sweet, you’ll never need another blueberry muffin recipe again. As much as I love my Morning Glory or Banana Bread Muffins, it’s these easy blueberry muffins that have my heart.
Why This Blueberry Muffin Recipe?
Over the years I’ve become quite adept at what qualities the perfect muffin must have, and this recipe checks all of those boxes. Here are a few tips for the perfect muffin:
Create a moist crumb: This is just a fancy way of saying you want to keep your baked goods moist! Nobody likes a dry cake or scones or muffins. Vegetable oil and sour cream are key.
Don’t over mix. Mixing your batter more than necessary will develop more gluten in a blueberry muffin batter than you would like, resulting in a chewy end product. Stir until the dry ingredients are *just* incorporated. Leaving a few small clumps is okay.
Top with lemon sugar. This is a trick my mom used to make growing up with her homemade blueberry muffins that I’ve happily adopted. Simply Mix the lemon zest with a little granulated sugar and sprinkle on the muffin batter before baking. It’s a small addition that makes a big difference.
Not gratinated. This goes hand-in-hand with maintaining a moist crumb in these blueberry muffins. Scalloping produces a dry end product that isn’t nearly as tasty. After 15 minutes, start checking your muffins for doneness.
Fresh or frozen blueberries?
This muffin recipe calls for fresh blueberries. While blueberries are in season during the summer months, it’s not always possible or convenient to have them fresh. Fear not, frozen berries are perfect for baking.
How to replace frozen blueberries with fresh ones
Just measure the 1 1/2 cups frozen berries and throw along with 2 tablespoons all-purpose flour. This will help with the extra moisture. Use in place of the fresh one, exactly as directed in the recipe. Just be careful not to mix too much to avoid streaking. After a quick bake in the oven, you too can have delicious and moist blueberry muffins any time of the year.
How to make blueberry muffins
All you need is a handful of pantry ingredients and a few extra minutes to make these beauties! For full recipe details, including a list of ingredients and measurements, see the printable recipe card below. Here’s what to expect step-by-step as you make these muffins:
Preheat + prepare
Preheat oven. line a muffin tin with paper cases and set aside.
Prepare muffin batter
Whisk together in a large bowl Oil, Sugar, Egg, Vanilla, Sour Cream and milk together to well combined. Stir in a separate small bowl flour, baking powder, baking soda and Salt together and integrate wet ingredients.
Fold in the fresh blueberries + pour into the muffin tin
collapse 1 cup fresh blueberries Pour into prepared muffin pan by hand.
baking + cooling
lace with extra fresh blueberries and lemon sugar topping. Bake until lightly golden.
Cool something before serving.
save muffins
Once your muffins are completely cool, place them in an airtight container. Muffins can be kept at room temperature for 2-4 days!
Make Ahead + Freeze
Freeze– Place in an airtight + freezer safe container or ziploc bag and remove as much air as possible. Muffins stay fresh in the freezer for up to 2 months.
To thaw– Remove from the freezer and place in the fridge overnight.
More blueberry recipes to try!
Get the printable recipe below and be sure to print/pin/bookmark/save these easy blueberry muffins.
Have a great day, friends! 🙂
Blue Berry muffins
Moist and delicious, these Blue Berry muffins are easily prepared with sour cream, fresh blueberries and baked with simple lemon sugar.
instructions
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Preheat oven to 350 degrees. Line 12 muffin cases with paper cups and set aside.
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In a large bowl, whisk together the oil, sugar, egg, vanilla, sour cream, and milk.
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In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet and stir until just combined.
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Fold in 1 cup fresh blueberries by hand. Pour the batter into the prepared muffin cups until they are 2/3 full. Top with 2-3 fresh blueberries.
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In a small bowl, mix lemon zest with granulated sugar to form lemon sugar. Sprinkle evenly over each muffin.
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Bake 18-20 minutes or until a toothpick comes out clean. Enjoy warm or at room temperature.
nutrition
Calories: 223kcal | Carbohydrates: 33G | Protein: 3G | Fat: 10G | Saturated Fatty Acids: 7G | Cholesterol: 23mg | Sodium: 88mg | Potassium: 100mg | Fiber: 1G | Sugar: 19G | Vitamin A: 95ie | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg