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Moist Fluffy Bakery Blueberry Muffins

These moist, fluffy bakery-style blueberry muffins feature tall domed tops, tender crumb, and bursts of juicy blueberries in every bite. The recipe uses sour cream for unparalleled moisture and a unique mixing method to achieve professional bakery quality right from your own oven.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries
  • 2 tablespoons flour (for coating blueberries)
  • Coarse sugar for sprinkling (optional)

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease thoroughly. In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt. Set aside. In a separate small bowl, toss the blueberries with 2 tablespoons of flour to coat evenly.
  2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
  4. Add the flour mixture and sour cream alternately to the butter mixture, beginning and ending with the flour. Mix until just combined - do not overmix.
  5. Gently fold the flour-coated blueberries into the batter using a spatula. Be careful not to crush the berries or overmix the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Sprinkle with coarse sugar if desired. Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and bake for additional 15-18 minutes, or until toothpick comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Don't overmix the batter - mix until just combined. Coating blueberries in flour prevents sinking. Start at high temperature (425°F) for 5 minutes then reduce to 375°F for perfect domes.