Blueberry Muffins
Servings: 12 muffins
Calories: 301kcal
These are the BEST bakery-style blueberry muffins ever! They’re super fluffy and buttery, just like the muffins from your favorite bakery!
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Ingredients
- 2¼ cups all-purpose flour
- ¼ cup cake flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon lemon zest
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups blueberries
- ¼ cup demerara sugar optional
Instructions
- Preheat the oven to 410°F (210°C) and line a muffin pan with paper liners.
- In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, lemon zest, and set aside.
- In a large bowl, cream together the unsalted butter and sugar. Add the eggs one at a time, and then the sour cream and vanilla extract. Stir until combined.
- In a small bowl, toss the blueberries in a couple spoonfuls of the dry mixture. Set aside.
- Add the dry ingredients into the wet ingredients and stir until almost completely combined. Add the blueberries and fold the batter until the blueberries are spread evenly throughout the batter.
- Divide the batter evenly among the 12 muffin wells and sprinkle a teaspoon of demerara sugar on each muffin.
- Bake at 410°F (210°C) for 5 minutes, then turn down the temperature to 374°F (190°C) and bake for an additional 15 minutes.
- Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
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Nutrition
Serving: 1muffin | Calories: 301kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Sodium: 313mg | Fiber: 1g | Sugar: 20g