Description
These delicious homemade blueberry muffins feature a tender crumb studded with wild Maine blueberries, a slight tang from buttermilk and sour cream, and a crisp lemon-sugar topping for extra brightness. Perfect for breakfast or a snack, they bake up with a beautiful domed top and golden finish.
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: Set your oven to 425°F (220°C) and line a 12-cup muffin pan with 6 liners as you will bake in two batches to achieve perfect muffin domes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set this bowl aside.
- Mix Wet Ingredients: In another bowl, whisk buttermilk, granulated sugar, melted unsalted butter, eggs, sour cream, vegetable oil, and vanilla bean paste until the mixture is smooth and well combined.
- Combine Wet & Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or spoon just until combined. Avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Carefully fold the frozen wild Maine blueberries into the batter, ensuring they are evenly distributed without breaking them up.
- Fill Muffin Liners: Spoon the batter into the muffin liners, filling each one to the very top to encourage a characteristic domed muffin top.
- Prepare Topping: Mix together the 1/8 cup granulated sugar with the zest of half a lemon and sprinkle this mixture evenly on top of each filled muffin cup.
- Bake: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes to start the rising process. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15 to 18 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool completely or serve warm as desired.
Notes
- Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off, to avoid dense muffins.
- Using frozen blueberries prevents them from bleeding too much into the batter, keeping the muffins beautifully speckled.
- Room temperature ingredients help the batter combine smoothly and provide better texture.
- Baking in two batches allows for a better controlled bake and perfect dome tops on muffins.
- Don’t overmix the batter to keep muffins light and tender.
