Bakery-Style Jumbo Blueberry Muffins
These incredible Bakery-Style Blueberry Muffins are easy to make at home, with simple ingredients! They're moist and fluffy, with tons of juicy blueberries, and a crunchy cinnamon-sugar top. Make these for brunch and they'll steal the show!
Servings 10 muffins
Ingredients
- 1/2 cup salted butter, melted
- 1/3 cup + 1 tbsp vegetable oil
- 2 tsp lemon zest
- 3/4 cup granulated sugar 162 grams
- 1/2 cup + 2 tbsp brown sugar, packed 138 grams
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature 120 grams
- 2 tsp vanilla extract
- 2 and 2/3 cups all-purpose flour, spooned & leveled or weighed out
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup milk, at room temperature 182 mL
- 2 and 1/4 cups blueberries, fresh or frozen* Do not thaw if using frozen
- 1/4 cup cinnamon sugar, for topping
Instructions
- Prep: Don't forget to let the sour cream, milk, and eggs come to room temp for a bit before beginning. Rinse your blueberries if using fresh, and pat them dry with a clean kitchen towel. If using frozen, keep them in the freezer until ready to use. Preheat your oven to 425℉. Line a jumbo muffin pan with muffin papers.
- Make the Muffins: Rub the lemon zest into the granulated sugar. Set aside. Melt the butter in a large mixing bowl. Whisk in the vegetable oil, then the sugars, and then the eggs. Whisk in the sour cream and vanilla. Measure your flour, and leave two tablespoons behind - this is for tossing the blueberries in. all the dry ingredients, and fold in with a spatula until halfway combined, then pour in the milk and continue folding everything together until just combined. Toss the blueberries with the flour we set aside earlier, then gently fold them and any excess flour into the batter. Fill each muffin cavity just shy of completely full. Sprinkle the tops of each muffin with 1 tsp of cinnamon sugar.
- Bake: Bake for 5 minutes at 425℉, then lower your oven temp to 350℉, and bake for 20 to 22 more minutes. When done, the muffins will appear set on top, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Pop the muffins out of the pan with a butter knife and let cool on a cooling rack, until they're cooled enough to handle, but still nice & warm.
- Serve + Store: Enjoy while nice and warm warm with salted butter! These will only keep their crisp top on the first day, but leftovers can be stored in an airtight container at room temp for 3-4 more days.