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Bakery Style Blueberry Muffins

Bakery-Style Blueberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour, plus 1 tbsp for berries
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup (120g) full-fat sour cream
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (60ml) vegetable oil
  • 1 1/2 cups (200g) frozen blueberries
  • 2 tbsp coarse sugar

Method
 

  1. Preheat oven to 425°F. Line a 12-cup muffin tin. Beat butter and sugar until pale and fluffy, about 3 minutes.
  2. Mix in eggs, vanilla, sour cream, milk, and oil on low until smooth.
  3. Add dry ingredients and mix on low just until combined. Toss frozen blueberries with 1 tbsp flour, then fold into batter gently.
  4. Divide batter among muffin cups, filling to the top. Sprinkle with coarse sugar.
  5. Place in oven, immediately reduce heat to 375°F, and bake 18-20 minutes until golden and a toothpick comes out with moist crumbs.
  6. Cool in pan 5 minutes, then remove and serve warm.

Notes

Let the butter soften on the counter for about 30 minutes before creaming. A good poke test: your finger should leave an indent without sinking all the way through. If you use fresh blueberries, they'll release more juice, so bake promptly and avoid over-folding.