Description
These Bakery Style Blueberry Muffins are incredibly moist, tender, and feature impressive, sky-high tops, delivering a bakery experience right in your home.
Ingredients
- All-Purpose Flour: 3 cups (360g)
- Granulated Sugar: 1 ¼ cups (250g)
- Baking Powder: 4 teaspoons
- Salt: ½ teaspoon
- Large Eggs: 2, at room temperature
- Sour Cream: 1 cup (240g), at room temperature
- Vegetable Oil: ½ cup (120ml)
- Milk: ½ cup (120ml), at room temperature
- Vanilla Essence: 2 teaspoons
- Fresh or Frozen Blueberries: 2 cups (290g)
- Coarse Sugar (like Turbinado): 3 tablespoons, for topping
Instructions
- Preheat the oven to 425°F (220°C) and line a muffin ti
- Whisk together all-purpose flour, granulated sugar, baking powder, and salt in a large bowl
- In a separate bowl, whisk together eggs, sour cream, vegetable oil, milk, and vanilla essence until smooth
- Folding gently, combine wet and dry ingredients just until mixed, taking care not to overmix
- Gently fold in blueberries
- Let the batter rest for 15-20 minutes (optional)
- Fill the muffin liners to the top with batter and sprinkle with coarse sugar
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 18-22 minutes
- Cool muffins in the tin for 5-10 minutes before transferring to a wire rack
Notes
Use room temperature ingredients for best results.
Do not thaw frozen blueberries before adding.
For extra flavor, consider adding lemon zest or a streusel topping.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 365 kcal
- Sugar: 28g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: None specified
- Trans Fat: None specified
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: None specified