The Best Bakery Style Blueberry Buttermilk Muffins
Elevate your mornings with a batch of comforting bakery style Blueberry Buttermilk Muffins!! Made from scratch using simple ingredients, this easy-to-follow recipe is your ticket to muffin perfection in just 20 minutes, no mixer required. Each bite delivers a burst of juicy blueberries nestled in a tender crumb, perfectly balanced with the tangy richness of buttermilk. Get ready to enhance your baking game and satisfy your cravings with every bite!!
Ingredients
For the Blueberry Buttermilk Muffins
- 2 ½ (312 g) cups Cake flour sifted
- 2 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ¾ teaspoon Ground cinnamon
- ½ teaspoon Kosher salt
- 1 (200 g) cup Granulated sugar
- ¼ (55 g) cup Light brown sugar
- 2 cups Fresh blueberries
- ¼ (60 g) cup Sour cream room temperature
- 2 large Eggs room temperature
- ¼ (57g) cup Unsalted butter melted and cooled
- ¼ (56 g) cup Vegetable oil
- 1 tablespoon Vanilla extract
- 1 (240 g) cup Buttermilk room temperature
Cinnamon Sugar
- 1 tablespoon Granulated sugar
- ¼ teaspoon Ground cinnamon
Instructions
- In a large bowl, sift the cake flour. Then, whisk in the granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon. Lastly, add in the blueberries and carefully mix to distribute. In a small bowl, combine 1 tablespoon of granulated sugar with ¼ teaspoon of ground cinnamon. Set aside.2 ½ (312 g) cups Cake flour, 2 ½ teaspoons Baking powder, ½ teaspoon Baking soda, ¾ teaspoon Ground cinnamon, ½ teaspoon Kosher salt, 1 (200 g) cup Granulated sugar, ¼ (55 g) cup Light brown sugar, 2 cups Fresh blueberries, 1 tablespoon Granulated sugar, ¼ teaspoon Ground cinnamon
- In a medium bowl, whisk together the eggs and sour cream until smooth. Then mix in the vanilla extract, melted butter, oil, and buttermilk.¼ (60 g) cup Sour cream, 2 large Eggs, ¼ (57g) cup Unsalted butter, ¼ (56 g) cup Vegetable oil, 1 tablespoon Vanilla extract, 1 (240 g) cup Buttermilk
- Pour the wet ingredients into the dry ingredients and gently mix them together with a rubber spatula until just combined. Don't worry if the batter looks a little lumpy, it's expected.
- Cover the bowl with plastic wrap and and allow the batter to rest for 1 hour. After 1 hour, preheat the oven to 425F. Line a cupcake or muffin pan with 6 paper liners, placing each liner in every other cup. (For this method, you will bake the muffins in two batches. Be sure to cover the batter while the first batch bakes. Alternatively, you can bake all 11 at one time but your muffins won't be as tall.)
- Using an ice cream scoop, gently scoop the fluffy muffin batter into the paper liners, taking extra care not to deflate the batter. Overfill each liner to the top.
- Top each batter filled muffin liner with a sprinkle a generous sprinkle of cinnamon sugar and extra blueberries.
- Bake at 425F for 5 minutes. Then, (without opening the oven door), lower the oven temperature to 375F and bake for an additional 15 - 18 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 on a wire rack for 10 minutes. Then, transfer the muffins to a cooling rack. (You may need to use a small butterknife to get in between the muffin tops and the cupcake pan as the berries may stick to the pan). Allow muffins to cool for an additional 10 minutes, then enjoy!!
Notes
Storage: Store the cooled blueberry buttermilk muffins in an airtight container at room temperature for 2 -3 days. To freeze, place them in a freezer ziplock bag for up to 3 months. Allow them to thaw to room temperature before enjoying.
Bake at a higher temperature for the first 5 minutes. These muffins bake initially at 425F for 5 minutes to help them rise up quickly. This initial burst of heat allows the baking powder to react a second time, resulting in lofty muffin tops. However, the temperature is then lowered to 375F (without opening the oven door) for the remaining bake time. This lower temperature prevents the muffins from over-baking and ensures they bake evenly without drying out too quickly.
If using frozen blueberries: If you prefer using frozen blueberries, do not allow them to thaw. Thawing causes the juices to bleed more into the muffin batter. Simply add them to the flour as you would with the fresh blueberries and increase the bake time by 5 minutes.