Description
Tall, moist, and bursting with fresh blueberries, these bakery-style muffins feature a tender crumb and a bright, zesty lemon-sugar crust that caramelizes in the oven.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120g) sour cream
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
- 1½ cups (225g) fresh blueberries
- 1 tablespoon flour (for tossing berries)
- 2 tablespoons granulated sugar (for crust)
- Zest of 1 large lemon
- 1 tablespoon butter, melted (for brushing)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt. Set aside.
- In a separate medium bowl, whisk melted butter, ¾ cup sugar, eggs, sour cream, milk, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; batter should be thick and lumpy.
- Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Divide batter evenly among muffin cups, filling them about ¾ full.
- Mix 2 tablespoons sugar with lemon zest. Brush muffin tops with melted butter, then sprinkle lemon-sugar mixture generously over the tops.
- Bake at 400°F (200°C) for 5 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for another 15-18 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to ensure tender muffins. Use fresh blueberries for best results; if using frozen, do not thaw and toss in flour while frozen. Room temperature ingredients emulsify better for a smoother texture. The high-heat start is crucial for tall domes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large muffin
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: blueberry muffins, bakery style, lemon sugar crust, easy muffin recipe, brunch ideas, homemade muffins