Bakery-Style Blueberry Muffins

Name: Bakery-Style Blueberry Muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 2.5 cups all-purpose flour; 1 cup granulated sugar; 2.5 tsp baking powder; 1/2 tsp salt; 2 large eggs; 1 cup sour cream; 1/2 cup melted butter; 1/4 cup milk; 2 tsp vanilla; 2 cups blueberries; Coarse sugar for the tops

Breakfast Freezer Friendly

Tall, domed muffins with crackly sugared tops and enough blueberries in every bite that the crumb turns purple around them.

Course: Breakfast
Time: 45 min
Servings: 12

Cooking Notes

Mix the batter only until the flour disappears. Overmixing develops gluten and turns a tall muffin dense, while a slightly lumpy batter bakes up more tender.
Fold the blueberries in gently and stop as soon as they are distributed. Crushing too many berries streaks the batter and can create wet pockets around the fruit.
Let the muffins cool in the pan only briefly before moving them to a rack. Trapped steam underneath can soften the sides and bottom instead of leaving a bakery-style crust.

Recipe Card

Bakery-Style Blueberry Muffins

By Gabriella

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Category: Breakfast
Total Time: 45 min
Difficulty: Easy

Servings: 12

Ingredients

2.5 cups all-purpose flour
1 cup granulated sugar
2.5 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup sour cream
1/2 cup melted butter
1/4 cup milk
2 tsp vanilla
2 cups blueberries
Coarse sugar for the tops

Instructions

1
Whisk the flour, sugar, baking powder, and salt together and toss the blueberries through the dry mix so they stay suspended.
2
Beat the eggs with the sour cream, melted butter, milk, and vanilla until completely smooth.
3
Fold the wet into the dry with a spatula and stop while the batter still looks lumpy — overmixing is what makes muffins tough.
4
Scoop generously into a lined tin, mounding the batter high, and sprinkle coarse sugar over each top.
5
Bake at 425F for five minutes, then drop to 375F for eighteen minutes more, which is what gives them their tall domes.