Bakery Style Blueberry Muffins
These bakery-style blueberry muffins are soft, buttery, and packed with juicy blueberries with a perfectly crisp sugar top. They come together easily with sour cream and milk for an extra tender crumb and stay moist for days.
Why You’ll Love These Muffins
- Huge bakery-style muffin tops
- Super soft and moist texture
- Packed with blueberries (use fresh or frozen!)
- Easy, reliable recipe that turns out every time
- Great for breakfast, snacks, or freezing for later
Bakery-Style Blueberry Muffins
Big, fluffy blueberry muffins loaded with 2 cups of blueberries and topped with crunch sugar for that classic bakery-style finish. Sour cream keeps them incredibly soft while a high starting oven temperature helps create tall muffin tops
Ingredients
Method
- Preheat oven to 425℉ and line muffin tin with paper liners
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt
- In a medium sauce pan, melt butter. Remove from heat and let cool for 5 minutes
- Whisk in eggs, sour cream, milk, vanilla, and almond extract until smooth
- Gently mix wet ingredients into dry ingredients until just combined. Do not overmix
- Toss blueberries in 1 tbsp flour then fold into batter
- Fill 12 muffin liners evenly using all the batter. Sprinkle generously with coarse sugar
- Bake at 425℉ for 6 minutes, then reduce oven temperature to 350℉ without opening the oven door
- Continue baking for 14-17 minutes or until tops are golden and centers are set
- Let cool slightly before serving
Ingredients
See recipe card below for full ingredient list.
Tips for Best Muffins
- Don’t overmix
- If using frozen blueberries, use them straight from the freezer
- Fill muffin cups high for tall bakery-style tops
- Sprinkle coarse sugar generously for the best crunch
Save This Recipe for Later
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