Description
These classic blueberry muffins are perfectly moist and fluffy with a tender crumb, bursting with wild Maine blueberries. Featuring a slight lemony sugar topping and a beautiful muffin dome, they are an ideal homemade treat for breakfast or snack time.
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
Fruit
- 1 1/2 cups frozen wild Maine blueberries (do not thaw)
Topping
- 1/8 cup granulated sugar
- Zest of 1/2 lemon
Instructions
- Preheat and Prepare Muffin Pan: Set the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners, as the muffins will be baked in two batches to achieve perfect domes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, granulated sugar, melted unsalted butter, eggs, sour cream, vegetable oil, and vanilla until the mixture is smooth and homogenous.
- Mix Wet into Dry: Gradually add the wet ingredient mixture into the dry ingredients, gently folding and stirring until just combined. Avoid overmixing to keep muffins tender.
- Fold in Blueberries: Carefully fold in the frozen wild Maine blueberries, distributing them evenly without breaking the berries or overmixing the batter.
- Fill Muffin Liners: Spoon the batter into each muffin liner, filling them all the way to the top to create that signature muffin dome.
- Add Topping: Combine 1/8 cup granulated sugar with the zest of half a lemon, then sprinkle this mixture evenly over the tops of the muffins.
- Bake: Place the muffin pan in the preheated oven and bake at 425°F (220°C) for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Measure flour properly by spooning it into your measuring cup and leveling off the excess to avoid dense muffins.
- Use frozen blueberries without thawing to prevent the batter from turning purple and to keep the muffin texture intact.
- Baking in two batches helps achieve tall, domed muffin tops.
- Room temperature ingredients ensure better mixing and muffin texture.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
