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Moist Fluffy Bakery Blueberry Muffins: The Ultimate Bakery-Style Recipe

These moist, fluffy bakery-style blueberry muffins feature tall golden domes, tender crumbs, and bursts of sweet blueberries in every bite. The secret ingredient—sour cream—creates perfect bakery texture that stays fresh for days, making them ideal for breakfast, brunch, or afternoon snacks.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 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
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • 2 tablespoons flour (for coating blueberries)

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease generously with butter.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
  6. Toss the blueberries with 2 tablespoons of flour to prevent sinking, then fold them gently into the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  8. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for 15-18 minutes more, until golden brown and a toothpick comes out clean.

Notes

Use room temperature ingredients for proper emulsification. Don't overmix the batter - a few lumps are fine. The high-low baking method creates tall domes. Coat blueberries in flour to prevent sinking. Frozen blueberries can be used directly from freezer without thawing.