These delicious, fluffy, and moist bakery-style Blueberry Muffins, loaded with fresh blueberries and aroma from lemon zest, are truly The Best Blueberry Muffins and will complete your breakfast table.

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About This Recipe

These moist and fluffy Blueberry Muffins have the right amount of fruit added to the muffin batter and come together quickly.
The fresh grated lemon zest adds a ton of flavour to the recipe. You can use
These muffins have a topping of crunchy buttery streusel, creating a perfect mix of crunch and soft and pillowy muffin texture.
The topping streusel is optional but recommended.
The ingredients are simple and easy to prepare: All-Purpose Flour, Baking Powder and Soda, Salt, Butter, Oil, Buttermilk, Eggs, Sour Cream, And Vanilla Extract.
This recipe uses both oil and butter to give these muffins enough moisture and flavour from the butter.
Buttermilk and sour cream both have acidity, which results in a more tender crumb and also adds a tangy flavour.

How To Make The Best Blueberry Muffins

First off, line the muffin pan in every other cavity.
Set the oven to 400F.
Add the lemon zest to the sugar and massage it with your fingertips to release the orange zest's aroma.
Whisk the sugar and zest into the other dry ingredients.
Whisk the eggs, sour cream, oil, melted butter, buttermilk, and vanilla in a separate bowl.
Add the above mixture to the dry ingredients and gently mix until you don't see any trace of dry ingredients. Do Not Overmix.
Gently fold in the fresh blueberries.
Cover the batter and Let it sit on the counter for 10-15 minutes.
Fill the muffin liners to the top, spread about one tablespoon of the streusel topping over each muffin, and bake.

STREUSEL TOPPING

Mix the flour, brown sugar, cinnamon, and butter in a bowl. Use a fork to mix the butter with the rest of the other ingredients. We want to have clusters of butter covered in dry ingredients.

TIPS TO MAKE PERFECT DOMED TOP MUFFINS

There are a few tips that could guarantee a perfect muffin dome;
Do not overmix the batter, and stop mixing as soon as there is no trace of dry ingredients left.
Use room temperature ingredients. Be sure to leave the eggs and sour cream out of the fridge for an hour before making the batter.
Place the liners into the pan cavities, leaving an empty cavity beside each cavity. Line every other spot.
After making the batter, leave the bowl on the counter for 10-15 minutes. This helps the flour hydrate fully, absorb the moisture from other ingredients, and make the muffins super fluffy. Do the dishes and come back 🙂
Fill the liners to the top. Unlike the cupcakes, in which we only fill the liner to ⅔ of its capacity, the muffin liner must be filled to the top.
Set your oven to at least 400F, which is higher than usual. This will make the batter have the first highest rise!

See Mre muffin recipes:

The Best Bakery Style Bran Muffins,

Pumpkin Cinnamon Muffins,

Mini Chocolate Chips Muffins,

Cranberry Almond Muffins

Storing: Keep these muffins in an air-tight container in a cool place for a few days. They freeze for two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe

The Best Blueberry Muffins

5 from 1 vote

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Prep Time 10

Cook Time 20

Resting Time 15

Total Time 45

Course Breakfast, Dessert, Snack

Cuisine American

Servings Muffins

Calories 296 kcal

Ingredients

For The Muffins

2 cups All-purpose flour, Spooned and levelled
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Sugar
1 tablespoon Lemon zest
½ cup Sour cream, Room temperature
½ cup Buttermilk, Room temperature
2 Eggs, Room temperature
¼ cup oil
1 tablespoon Butter, Melted
1 tablespoon Vanilla extract
2 cups Blueberry , Fresh, see notes

For The Streusel

⅓ cup Brown sugar, Packed
2 tablespoon Butter
⅓ cup Flour
½ teaspoon Cinnamon

Instructions

How To Make The Blueberry Muffins

Preheat the oven to 400°F, and line the muffin pan with the liner. Line the pan in an alternate order. Leave one empty cavity between the muffin liners.
Whisk all the dry ingredients together. Set aside.
2 cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
Add the orange zest to the sugar and massage it with your fingertips to release the orange aroma from the zest. Add this to the dry ingredients and mix.
1 cup Sugar, 1 tablespoon Lemon zest
Whisk the sour cream, buttermilk, eggs, oil, melted butter, and vanilla extract in a separate bowl using a hand whisk or a fork.
½ cup Sour cream, 2 Eggs, ¼ cup oil, 1 tablespoon Butter, 1 tablespoon Vanilla extract, ½ cup Buttermilk
Add the dry ingredients to the above mixture and mix until no trace of flour is seen.
Fold in the blueberries and mix gently.
2 cups Blueberry
Leave the batter on the counter for 10-15 minutes. This contributes to a fuller and domed-shape muffin top.
Scoop the batter into the muffin cups and fill them to the top. Cover the tops of the muffins with the topping streusel and bake for 25 minutes or until an insert comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack.

How To Make The Streusel

Put the butter pieces in a bowl and add the brown sugar and the flour. Mix them together with your fingertips or a fork. We do not want an even mixture; the mixture should have a crumbly texture.
⅓ cup Brown sugar, 2 tablespoon Butter, ⅓ cup Flour, ½ teaspoon Cinnamon

Notes

If using frozen blueberries, DO NOT THAW THEM. Thawed blueberries will bleed into the batter and will darken the muffins.

Nutrition

Calories: 296kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 42mgSodium: 343mgPotassium: 93mgFiber: 1gSugar: 26gVitamin A: 217IUVitamin C: 3mgCalcium: 97mgIron: 2mg

Keyword BEST MUFFINS, BLUEBERY MUFFIN, The Best Blueberry Muffins

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