Bakery Style Blueberry Muffins

These are the best bakery style blueberry muffins! They

are extra fluffy, have a moist crumb and are filled with
bursting, juicy, fresh blueberries.

5 from 11 votes

PREP TIME COOK TIME REST TIME

10 mins 32 mins 1 hr

COURSE
Breakfast, Dessert, Snack

SERVINGS
12 Muffins

INGREDIENTS  
For the Muffins
2 cups (250 g) all-purpose flour, spooned and leveled
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cardamom (optional)
12 oz (340 g) fresh blueberries
1 tbsp (8 g) all-purpose flour (for tossing the berries with)
1/2 cup (112 g) unsalted butter, melted
1 cup (200 g) granulated white sugar
2 eggs, at room temperature
1/2 cup (122 g) sour cream
1/2 cup (120 ml) whole milk, at room temperature
1 tsp vanilla extract
For Topping the Muffins
3 oz (85 g) fresh blueberries
2 tbsp (24 g) turbinado sugar

INSTRUCTIONS  
1. Line a muffin tin with 12 liners and set aside.
2. 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 tbsp baking powder,
1/2 tsp salt, 1 tsp ground cardamom (optional)

3. 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 tbsp (8 g) all-purpose flour

4. In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour
cream, milk and vanilla extract.
1/2 cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar,
2 eggs, at room temperature, 1 tsp vanilla extract, 1/2 cup (122 g) sour cream,
1/2 cup (120 ml) whole milk, at room temperature

5. Add the dry ingredients to the wet ingredients and whisk just until combined.
6. Add in the blueberries and gently fold them into the batter with a rubber spatula.
7. Cover the batter with plastic wrap and let it rest at room temperature for 1 hour. (This
helps the muffins to be extra fluffy.)
8. Preheat the oven to 350 degrees.
9. 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 tbsp (24 g) turbinado sugar

10. 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!
Tried this recipe?
Let us know how it was!