Blueberry Bakery Muffins
Experience bakery-quality goodness at home with these irresistibly soft and moist Blueberry Bakery Muffins. Packed with sweet, juicy blueberries and a delicate crumb, these muffins are elevated by a touch of sour cream for a delightfully tender texture. A sprinkle of optional turbinado sugar adds a crunchy, golden topping that takes them over the top. Ready in just 40 minutes, they're easy to whip up and perfect for breakfast, brunch, or an afternoon treat. Whether enjoyed warm out of the oven or saved as a grab-and-go snack, these crowd-pleasing muffins bring the comforting flavors of a classic bakery right to your kitchen. Perfect for blueberry lovers, this recipe is destined to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Milk
- 0.5 cups Sour cream
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Gently fold in the fresh blueberries, being careful not to break them too much to prevent the batter from turning blue.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle turbinado sugar on top of each muffin for a crunchy topping.
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 460.5 g | 167% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 262.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 434 mg | 33% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
