These ultimate bakery-style blueberry muffins were perfected in our Tasty 101 test kitchen, where we tested the recipe repeatedly to achieve that iconic high dome, golden top, and tender, moist crumb. Our secret? Chilling the batter overnight, which allows the flour to hydrate and helps the muffins rise tall, just like the ones from your favorite bakery. A mix of butter and oil creates rich flavor and a soft texture, while fresh blueberries and a double hit of lemon zest and juice add brightness to every bite. Finished with a sprinkle of sugar before baking, these muffins are easy to make at home and deliver professional-quality results every time.
Quick Info
⏱️ 105 min • 🍽️ 6 servings • ⭐ 91%
Nutrition
611 cal • 11g protein • 80g carbs • 26g fat
Tags
[Vegetarian] • [Breakfast] • [Brunch] • [Desserts]
Ingredients
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt
- ¼ cup unsalted butter, at room temperature
- ¼ cup vegetable oil
- 1 cup, plus 6 teaspoons granulated sugar, divided
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1½ tablespoons lemon zest, plus 1½ tablespoons lemon juice (from 1 lemon), divided
- 1½ cups fresh small to medium blueberries, divided
- Baking spray
Instructions Preview
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the flour…
- In a large bowl, beat the butter, vegetabl…
…and 8 more steps
Recipe by: Katie Aubin, Raquel Alessi • From: Tasty 101
