Bakery Style Sour Cream Blueberry Muffins

These are bakery style muffins! They taste straight from a bakery. The muffins are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting 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.

Why this recipe works

Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!

Easy to make – Comes together with just a few simple steps! No wait time either.

Jumbo – These are extra big muffins! Go big or go home am I right!?

Soft and fluffy – These muffins rise beautifully in the oven!

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, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

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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