Description
These classic Blueberry Muffins are moist, fluffy, and bursting with wild Maine blueberries. Featuring a perfect muffin dome topped with a sweet lemon-sugar crunch, this recipe combines buttermilk, sour cream, and a delicate balance of ingredients for an irresistibly tender texture. Ideal for breakfast, brunch, or a snack, these muffins are baked to golden perfection and deliver a refreshing burst of berry flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (measured properly, see notes)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste or vanilla extract
Add-ins and Topping
- 1 1/2 cups frozen wild Maine blueberries (do not thaw)
- 1/8 cup granulated sugar (for topping)
- Zest of 1/2 lemon (for topping)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners to prepare for baking two batches to ensure perfect muffin domes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside to keep dry ingredients combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, granulated sugar, melted unsalted butter, eggs, sour cream, vegetable oil, and vanilla bean paste or extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, gently folding them together until just combined. Avoid overmixing to keep muffins tender.
- Fold in Blueberries: Carefully fold the frozen wild Maine blueberries into the batter, making sure they are evenly distributed without breaking them apart.
- Fill Muffin Liners: Fill each muffin liner to the very top with batter; this helps create that signature domed muffin top.
- Add Topping: Mix the 1/8 cup granulated sugar with the zest of half a lemon, then sprinkle this mixture evenly on top of each muffin batter-filled liner.
- Bake Muffins: Bake the muffins at 425°F (220°C) for 5 minutes to help the tops rise and set, then reduce the oven temperature to 350°F (175°C) and continue baking for another 15 to 18 minutes until the muffins are golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Measuring flour correctly is key — spoon the flour into the measuring cup and level it off instead of scooping directly to avoid dense muffins.
- Using frozen blueberries helps prevent the batter from turning purple and clumping the berries.
- Room temperature wet ingredients ensure even mixing and better texture.
- Baking in two batches ensures optimal dome shape and even baking.
- The initial high oven temperature sets the muffin tops to rise quickly and develop a golden crust.
