bakery-style blueberry muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12-14
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup white sugar
  • ⅓ cup {5 tbsp} unsalted butter, softened
  • ⅓ cup oil
  • 2 eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 pint {2 cups} fresh blueberries, washed
  • ¼ cup turbinado sugar, for topping
  1. Preheat the oven to 350F, and line a muffin pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together the butter, oil, and sugar until light and fluffy.
  4. Add in the eggs, one at a time, beating until combined.
  5. Add in the sour cream and vanilla, followed by the flour mixture. Mix until just combined, and don't over-beat! Finally, gently fold in the blueberries.
  6. Divide the batter among the prepared muffin liners, and top each muffin with a couple more blueberries and a spoonful of turbinado sugar.
  7. Bake for 25-30 minutes, until muffins are golden brown and puffy, and a toothpick inserted in the center comes out clean.
Recipe by The Baking Fairy at