The Best Bakery Style Blueberry Buttermilk Muffins Recipe

Introduction

These bakery-style blueberry buttermilk muffins are tender, fluffy, and bursting with fresh blueberries in every bite. With a hint of cinnamon and a moist crumb, they make the perfect treat for breakfast or an afternoon snack.

Ingredients

• 2 1/2 (312 g) cups cake flour, sifted
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 (200 g) cup granulated sugar
• 1/4 (55 g) cup light brown sugar
• 2 cups fresh blueberries
• 1/4 (60 g) cup sour cream, room temperature
• 2 large eggs, room temperature
• 1/4 (57 g) cup unsalted butter, melted and cooled
• 1/4 (56 g) cup vegetable oil
• 1 tablespoon vanilla extract
• 1 (240 g) cup buttermilk, room temperature
• 1 tablespoon granulated sugar (for topping)
• 1/4 teaspoon ground cinnamon (for topping)

Instructions

1. Step 1: In a large bowl, sift the cake flour. Whisk in the granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon. Gently fold in the fresh blueberries to evenly distribute.
2. Step 2: In a medium bowl, whisk together the eggs and sour cream until smooth. Add the vanilla extract, melted butter, vegetable oil, and buttermilk, mixing well.
3. Step 3: Pour the wet ingredients into the dry ingredients. Gently mix with a rubber spatula until just combined. It’s okay if the batter is a bit lumpy—don’t overmix.
4. Step 4: Cover the batter with plastic wrap and let it rest at room temperature for 1 hour. After resting, preheat the oven to 425°F (220°C). Line a muffin pan with 6 paper liners, placing liners every other cup for taller muffins. You will bake in two batches.
5. Step 5: Using an ice cream scoop, carefully fill the muffin liners with batter, overfilling each to the top without deflating the batter.
6. Step 6: Combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon. Sprinkle this cinnamon sugar generously over the muffin tops along with a few extra blueberries.
7. Step 7: Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15–18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan on a wire rack for 10 minutes. Carefully loosen muffin edges with a butter knife if needed, then transfer to the rack to cool completely before serving.

Tips & Variations

• For even taller muffins, chill the batter overnight before baking instead of resting for 1 hour.
• Swap fresh blueberries for frozen (do not thaw) if out of season; just fold them gently into the flour mixture.
• Add a handful of chopped nuts or white chocolate chips for extra texture and flavor.
• Use a silicone muffin pan to help prevent sticking without paper liners.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins individually wrapped in plastic wrap for up to 3 months. To reheat, thaw at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the muffins may be slightly denser since cake flour has less protein. For best texture, sift the all-purpose flour and consider removing 2 tablespoons per cup of flour and replacing it with cornstarch.

Why does the recipe call for resting the batter for an hour?

Resting allows the flour to fully hydrate and the baking powder to activate, resulting in a lighter, more tender muffin with better rise and texture.

The Best Bakery Style Blueberry Buttermilk Muffins Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

These bakery-style blueberry buttermilk muffins are moist, tender, and bursting with fresh blueberries. Using cake flour and a combination of sour cream and buttermilk ensures a delicate crumb, while a cinnamon sugar topping adds a subtle spicy sweetness and a beautiful golden crust. Perfect for breakfast or a sweet snack, these muffins deliver a classic bakery experience at home.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 11 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 (312 g) cups Cake flour (sifted)
• 2 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 3/4 teaspoon Ground cinnamon
• 1/2 teaspoon Kosher salt
• 1 (200 g) cup Granulated sugar
• 1/4 (55 g) cup Light brown sugar
• 1 tablespoon Granulated sugar (for topping)
• 1/4 teaspoon Ground cinnamon (for topping)

Wet Ingredients

• 2 cups Fresh blueberries
• 1/4 (60 g) cup Sour cream (room temperature)
• 2 large Eggs (room temperature)
• 1/4 (57 g) cup Unsalted butter (melted and cooled)
• 1/4 (56 g) cup Vegetable oil
• 1 tablespoon Vanilla extract
• 1 (240 g) cup Buttermilk (room temperature)

Instructions

1. Prepare Dry Ingredients: In a large bowl, sift the cake flour. Whisk in granulated sugar, light brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon. Gently fold in the fresh blueberries to evenly distribute without crushing them. Set aside.
2. Mix Wet Ingredients: In a medium bowl, whisk together the eggs and sour cream until smooth. Add vanilla extract, melted butter, vegetable oil, and buttermilk and mix to combine thoroughly.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. The batter will be slightly lumpy, which is expected—do not overmix.
4. Rest the Batter: Cover the bowl with plastic wrap and let the batter rest for 1 hour. This resting time helps develop a tender crumb and better rise.
5. Prepare for Baking: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners, placing liners in every other cup to allow room for taller muffins. (Bake in two batches or all at once for smaller muffins.) In a small bowl, mix 1 tablespoon granulated sugar with 1/4 teaspoon ground cinnamon for topping.
6. Fill Muffin Cups: Using an ice cream scoop, gently scoop the batter into the paper liners, filling each cup to the top without deflating the batter. Sprinkle with cinnamon sugar mixture and add extra blueberries on top for garnish.
7. Bake Muffins: Bake at 425°F for 5 minutes to kick-start rising. Without opening the oven, reduce temperature to 375°F (190°C) and continue baking for 15–18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Cool Muffins: Let muffins cool in the pan on a wire rack for 10 minutes. Use a small butterknife to gently loosen around each muffin if needed, then transfer to a wire rack to cool completely.

Notes

• Using cake flour rather than all-purpose flour results in lighter, more tender muffins.
• Resting the batter for an hour improves texture and rise.
• Baking in two batches with liners in every other cup helps muffins rise taller.
• Do not overmix the batter to avoid dense muffins; lumps are okay.
• Ensure all wet ingredients are at room temperature for better mixing and rise.
• Extra blueberries on top add visual appeal and burst of flavor.
• If baking all muffins at once, expect shorter muffins due to limited space to rise.

Keywords: blueberry muffins, buttermilk muffins, bakery style muffins, breakfast muffins, cinnamon sugar muffins