📝 About This Recipe
These are the quintessential blueberry muffins, boasting a sky-high domed top and a tender, buttery crumb that melts in your mouth. Bursting with fresh, jammy berries and scented with a hint of lemon zest, they offer a perfect balance of tart and sweet. What makes this recipe truly special is the crunchy turbinado sugar crust that provides a professional bakery finish right in your home kitchen.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (plus 1 tablespoon to toss with berries)
- 2 teaspoons Baking powder
- 1/2 teaspoon Fine sea salt
- 1 cup Granulated sugar
Wet Ingredients
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 pieces Large eggs (at room temperature)
- 1/2 cup Sour cream (full fat preferred for moisture)
- 1/4 cup Whole milk
- 2 teaspoons Pure vanilla extract
- 1 tablespoon Lemon zest (freshly grated)
The Fruit & Topping
- 2 cups Fresh blueberries (rinsed and dried thoroughly)
- 2 tablespoons Turbinado sugar (for a crunchy topping)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting those tall, bakery-style muffin tops.
-
2
Line a standard 12-cup muffin tin with paper liners or grease generously with butter.
-
3
In a large mixing bowl, whisk together the 2 cups of flour, baking powder, and salt until well combined.
-
4
In a separate medium bowl, whisk the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
-
5
To the sugar mixture, add the melted butter, eggs, sour cream, milk, and vanilla extract. Whisk vigorously until the mixture is smooth and emulsified.
-
6
In a small bowl, toss the fresh blueberries with the remaining 1 tablespoon of flour. This prevents the berries from sinking to the bottom of the muffins.
-
7
Gently pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together until just barely combined. Stop when you still see a few streaks of flour.
-
8
Gently fold in the flour-coated blueberries, being careful not to over-mix, which can lead to tough muffins or purple-streaked batter.
-
9
Divide the batter evenly among the 12 muffin cups. They should be nearly full to the top.
-
10
Generously sprinkle the tops of each muffin with the turbinado sugar.
-
11
Place the tin in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 22-26 minutes.
-
12
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
-
13
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Use room temperature eggs and sour cream to ensure the batter emulsifies perfectly without curdling. Do not over-mix the batter; a few lumps are perfectly fine and ensure a light, fluffy texture. If using frozen blueberries, do not thaw them first; toss them in flour while frozen and expect to add 2-3 minutes to the bake time. For the best rise, fill every other muffin cup in the tin to allow heat to circulate more evenly around each muffin. Store leftovers in a container lined with paper towels to absorb excess moisture and keep the tops crunchy.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted cultured butter. Pair with a hot cup of Earl Grey tea or a dark roast coffee. Drizzle with a touch of honey or lemon glaze for an extra decadent treat. Serve alongside a bowl of Greek yogurt and honey for a complete breakfast. Enjoy as a mid-afternoon snack with a cold glass of almond milk.