Pressure Cooker Bakery Style Blueberry Muffins You Gonna Love
Skip the bakery lines and make bakery style blueberry muffins at home! You'll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 cups all-purpose flour measure carefully for good texture
- 2 ½ teaspoons baking powder for fluffy rise
- ½ teaspoon baking soda for tender texture
- 1 teaspoon fine sea salt enhance flavor
- 1 ¼ cups buttermilk room temperature
- 1 ¼ cups granulated sugar sweet crumb and crispy top
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- ⅓ cup vegetable oil
- 1 tablespoon vanilla bean paste or extract
- 1 ½ cups frozen wild Maine blueberries
- ⅛ cup granulated sugar for topping
- ½ lemon zested for topping
Instructions
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, sugar, melted butter, eggs, sour cream, vanilla, and vegetable oil until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined - do not overmix.
- Fold in the blueberries gently so they’re evenly distributed.
- Scoop the batter into the muffin liners, filling to the top. Sprinkle with coarse sugar and lemon zest.
- Bake for 5 minutes at 425°F, then reduce temperature to 350°F and bake an additional 15–18 minutes.
- Check doneness with a toothpick. Muffins are done when golden on top and toothpick comes out clean.
- Let muffins cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container with paper towel to absorb moisture. Can be frozen individually wrapped for a month.