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Coffee Shop Blueberry Muffin

Bakery Style Blueberry Muffins

Moist, sweet, and taste like they came from your favorite coffee shop!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Blueberry Muffin Batter
  • 1-1/2 cup Blueberries, frozen or fresh
  • 2 cups All Purpose Flour
  • 1 (+2 Tbsp reserved) cup Sugar ,granulated
  • 1/2 tsp Kosher Salt
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 cup Sour Cream or Plain Greek Yogurt
  • 2/3 cup Vegetable Oil
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 1 Tbsp Lemon Juice ,fresh
  • 1 Tbsp Lemon zest , about 1 lemon
Optional Crumb Topping
  • 6 Tbsp Butter, melted
  • 1/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 3/4 cup Flour

Method
 

Preparing the Muffin Batter
  1. Remove Blueberries from refrigerator or freezer (rinse if needed), and sprinkle with the 2 Tbsp reserved Granulated Sugar. Stir to coat.
  2. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or place paper muffin liners in pan.
  3. Whisk Flour, 1 cup sugar, kosher salt, baking soda, and baking powder in a large bowl. Set aside.
  4. Lightly beat the eggs for 1-2 minutes over medium speed. Add the sour cream, vegetable oil, vanilla, lemon zest, and lemon juice. Beat until all the wet ingredients are well incorporated.
  5. Stir wet mixture into dry mixture, just until combined. Do not over-mix!
  6. Add 1 Tbsp of Flour to the sugared blueberries, stirring to coat. This step will prevent the blueberries from sinking to the bottom of the muffins.
  7. Gently fold the blueberries into the prepared muffin batter.
  8. Evenly scoop or ladle batter into prepared muffin pans. Batter yields 12 regular muffins.
Optional Crumb Topping
  1. Melt 6 Tbsp of butter over low heat
  2. Whisk together Flour, sugar, brown sugar, nutmeg, and cinnamon
  3. Pour melted butter into dry ingredients, mash together with a fork until light crumbs form. Do not over-mix and break up the crumbs.
  4. Generously sprinkle crumb topping over muffins prior to baking. Lightly tap to help the crumbs stick to the muffins.
Baking
  1. Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  2. Let muffins rest in pan for 3-5 minutes prior to transferring to cooling racks or counter top. Be careful to loosen edges of muffin tops prior to pulling them out of the pan.

Notes

This recipe can also make 6 jumbo muffins, simply reduce the oven temperature to 325 degrees and bake for 37-45 minutes (or until a toothpick inserted in the center of a muffin comes out clean).
You can use frozen or fresh blueberries. Frozen work really well for me, and are easy to find year-round.