Description

Blueberry muffins that are soft, moist, fluffy, and packed full of fresh blueberry flavor!

Ingredients

Scale

1 1/2 cups blueberries, divided
113 gm (1/2 cup) unsalted butter, softened*
200 gm (1 cup) granulated sugar, plus more for sprinkling
2 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon
60 gm (1/4 cup) sour cream, at room temperature
120 gm (1/2 cup) whole buttermilk, at room temperature
250 gm (2 cups, spoon & leveled) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F. Line 15 standard-sized muffin tins with paper liners.
Place 1/2 cup blueberries in a small bowl and mash gently with a fork until the blueberries have burst and release some of their juices. Set aside for now.
In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add in the eggs, one at a time, being sure that each is fully incorporated before adding the next. Mix in the vanilla and lemon zest.
In a small bowl, stir together the sour cream and buttermilk until smooth and combined. In a separate bowl, stir together the flour, baking powder, baking soda and kosher salt.
Beginning and ending with the flour mixture, alternate adding the flour mixture and sour cream mixture to the batter, mixing on low speed after each addition until the ingredients are just combined. Be careful not to overmix.
Add in the mashed blueberries and the remaining 1 cup whole blueberries and gently fold in by hand using a rubber spatula.
Divide the batter evenly between the prepared muffin tins, filling each almost to the top of the paper liner. Sprinkle sugar evenly over each muffin (I use about 1/4 teaspoon per muffin).
Bake for 8 minutes at 425°F, then reduce the oven temperature to 350°F and bake for another 12-15 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Allow the muffins to cool in the muffin tins for 10 minutes before removing to a wire rack to cool completely.

Notes

*Softened butter: The right consistency for softened butter is soft, but still a bit firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.

Storage: Store in an airtight container at room temperature for up to 3 days.