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Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins

These moist, fluffy bakery-style blueberry muffins are perfect for breakfast, brunch, or dessert. With tall domes and a buttery texture, they are sure to impress anyone who tries them.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for coating blueberries)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the sour cream, melted butter, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
  6. Gently fold the blueberries into the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use room temperature ingredients for even mixing. Avoid overmixing to prevent dense muffins. Fresh blueberries are recommended, but frozen can be used without thawing. Baking at a higher temperature initially helps create tall domes.