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Blueberry muffins stacked on a plate
4.69 from 22 votes

Blueberry Muffins

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes
Servings: 12 muffins
Calories: 301kcal
Author: Ai Willis
These are the BEST bakery-style blueberry muffins ever! They’re super fluffy and buttery, just like the muffins from your favorite bakery! You can easily make them both gluten-free and dairy-free with some substitutions.
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Ingredients

  • cups all-purpose flour *See notes for gluten-free options
  • ¼ cup cake flour *See notes for gluten-free options
  • teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ½ teaspoon lemon zest
  • ¾ cup unsalted butter, softened *See notes for dairy-free options
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream or Greek yogurt *See notes for dairy-free options
  • 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.

Notes

Gluten-free: To make these muffins gluten-free, simply use a gluten-free all-purpose flour blend. Instead of the all-purpose and cake flour, use 2½ cups of gluten-free flour blend.
Dairy-free: Use vegan butter sticks for the butter. For the sour cream, use vegan sour cream, plain vegan yogurt, or combine 1 cup of milk with 1 tablespoon of either lemon juice or apple cider vinegar.
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Nutrition

Serving: 1muffin | Calories: 301kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 313mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg