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.
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.