I love a tall, fluffy bakery-style muffin with golden tops and a soft tender crumb. These are bursting with berries, with sour cream for richness and lemon zest brightening the fruit. They’re best still a little warm.
Ingredients You’ll Need for These Blueberry Muffins
Unsalted butter. Adds richness and keeps the crumb tender.
Granulated sugar. Sweetens the muffins and helps create their tall bakery-style tops.
Eggs. Provide structure and give the muffins their soft crumb.
Vanilla extract. Adds a warm, sweet note.
Sour cream. Keeps the crumb soft, tender, and rich.
Lemon zest. Brightens the blueberries — I especially love Meyer lemons here.
All-purpose flour. Provides structure while keeping the muffins light.
Baking powder + baking soda. Give the muffins their lift.
Salt. Balances sweetness and enhances the flavors.
Blueberries. Folded generously into the batter so each muffin bakes up full of fruit.
Baker’s Notes
Frozen blueberries work beautifully here and help keep the batter cool while baking. Scoop the batter generously — about 155 g per muffin — so the cups look almost overflowing; this is what gives the muffins their tall bakery-style rise. These are best the day they’re baked, while the crumb is still soft and tender.
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Blueberry Muffins
Description
Adapted from Claire Ptak
Makes 10 extra-large muffins
Ingredients
150 g (⅔ cup) unsalted butter, melted and cooled slightly
200 g (1 cup) granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
300 g (1¼ cups) sour cream
Zest of ½ lemon
3½ cups (420 g) all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
430 g (3 cups) frozen blueberries
Instructions
- Preheat the oven to 400°F. Line a standard 12-cup muffin tin with 10 paper liners and lightly grease the top of the pan.
- In a large bowl, whisk together the sugar, sour cream, eggs, vanilla, and lemon zest until smooth. Slowly whisk in the melted butter until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the blueberries and toss gently to coat.
- Add the dry ingredients to the wet and fold just until combined. A few small pockets of flour are fine — do not overmix.
- Divide the batter evenly (about 155 g each) between the 10 muffin cups, filling nearly to the top. Bake 35–45 minutes, until golden and springy to the touch. Cool in the pan 10–15 minutes before transferring to a rack.
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