These are bakery style muffins! They taste straight from a bakery. The muffins are very fluffy and have blueberries and lemon in every bite. It has a buttery streusel sprinkled on top before baking!
The muffins are baked in a jumbo pan. This gives them a taller rise and more of a bakery-style muffin rather than a 12 muffin tin. You can also use this recipe to make 12 regular-sized muffins.
The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection.
For more blueberry recipes, try Blueberry Breakfast Cake, Bakery Style Lemon Blueberry Muffins, and Peach Blueberry Cake.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – Make sure to use fresh blueberries, and not frozen. If you want to use frozen, toss them in 1 tbsp of flour before adding them into the batter to help absorb any extra liquid and then immediately scoop and bake the muffins.
Flour – All-purpose flour is used in this recipe.
Lemon – Both lemon zest and lemon juice are used in this recipe.
Eggs – Make sure they’re at room temperature before beginning.
Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.
Oil – I used a flavourless oil. You can also use melted butter.
Step by step instructions
Here is how to make and bake these Bakery Style Sour Cream Blueberry Muffins. You will need a jumbo muffin liner, jumbo liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 400°F. Line the jumbo muffin tin with your liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Mix together and set aside.
Step 4 – Mix lemon zest and white sugar. In a small bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.
Step 5 – Whisk wet ingredients. Into the same bowl, add oil, eggs, lemon juice, and sour cream. Whisk until well combined.
Step 6 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 8 - Scoop. Add your batter into your liners, filling them about 3/4s of the way full, no more than this. Sprinkle a handful of streusel on top.
Step 9 – Bake. Bake the muffins at 400°F for 22-27 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Can I use a regular 12 muffin tin?
Yes! Bake at 400F for 15-17 minutes.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffins.
Can you taste the sour cream?
No! The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Do I have to make the streusel?
No! You can add some white sugar on top instead, just like in these Sour Cream Blueberry Muffins.
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Bakery Style Sour Cream Blueberry Muffins
Ingredients
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter cold
- 1/3 cup white sugar
For the muffins
- 1 cup white sugar
- Zest of 1 lemon
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp lemon juice
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries* washed and dried
Instructions
- Preheat the oven to 400℉/205℃. Line your jumbo muffin tin with liners and set aside.
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp butter, 1/3 cup white sugar
- In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/2 teaspoon salt
- In a large-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.1 cup white sugar, Zest of 1 lemon
- In the same bowl, add oil, eggs, sour cream, vanilla, and lemon juice. Whisk together until combined and smooth.1/2 cup oil, 2 large eggs, 1 tbsp lemon juice, 1 tbsp vanilla, 1 cup sour cream
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries*
- Add the blueberries and mix in a few times.
- Evenly divide the batter between the muffin liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less.
- Sprinkle streusel on top.
- Bake the muffins at 400°F for 22-27 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Cool, and enjoy!
Elizabeth says
The recipe is excellent.....BUT when you print it out, you waste so much paper because it prints pictures of the equipment! I really don't need pictures of the equipment included with the recipe.
Ania says
Hi Elizabeth! Thanks for letting me know, I had no idea the equipment printed off. I've since updated the print version of my recipes, equipment free! Happy baking 🙂
Elizabeth says
Thanks so much, Ania!
Ania says
My pleasure!!! <3
Carolyn Patterson says
Just the way mom made em.
Mary Wedge says
Can you use frozen blueberries, if so what do you change.
Ania says
Yes! You can. Just make sure to add them immediately into the batter and do not let them thaw out. Enjoy!
Michele says
Is it okay to substitute Greek yogurt for the sour cream?
Ania says
Hi Michele, yes you can substitute full fat greek yogurt instead of the sour cream. Enjoy!