Ok I have searched high and low for the best blueberry muffins. I wanted one that was soft and light but didn’t burn on the outside. Something that whips together fast but last for a couple of days.

Well drum roll please…. I finally FOUND IT!! This one checks all the qualifications and gets a two thumbs up!

Ingredients

• 3 cups all-purpose flour 
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/4 cups buttermilk room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter melted
• 2 large whole eggs room temperature
• 1/3 cup sour cream room temperature
• 1/3 cup vegetable oil
• 1 tablespoon vanilla bean paste or vanilla extract
• 1 1/2 cups frozen wild Maine blueberries (I’ve also used fresh, just rolled in extra flour)
• 1/8 cup granulated sugar for the topping
• 1/2 lemon zested for the topping

Directions

• Preheat the oven to 425 F. Prep your muffin pan by spraying or muffin liners.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
• Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.
• Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. 
• Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin. (This part is the best!!)
• Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter. The tops will still feel slightly soft to the touch, this is key to super moist muffins!
• Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.
• Try not to eat them all in one sitting!