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–+ servings

Bakery Style Sour Cream Blueberry Muffins

Ania
These are bakery style muffins! They bake in a jumbo tin for a tall bakery style muffin. Every muffin is soft and fluffy with juicy blueberries and tangy lemon flavour bursting in every bite. 
5 from 3 votes

Ingredients
 
 

For the streusel

For the muffins

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!

Notes

Blueberries - 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. Don't let them thaw!