By Miss Baker’s Bites
Bakery-Style Blueberry Muffins
11 steps
Prep:20minCook:20min
Bakery style Blueberry muffins! These are fluffy, warmed with a little cinnamon and have a crispy crunchy top. Little tip, add hot water to the empty muffin wells, to make the muffin tops extra crispy
You can use frozen berries, but this recipe works best with fresh.
Updated at: Sun, 17 Mar 2024 19:56:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories301.9 kcal (15%)
Total Fat11.6 g (17%)
Carbs44.5 g (17%)
Sugars22.1 g (25%)
Protein5.2 g (10%)
Sodium286.1 mg (14%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
11 servings
300gall purpose flour
1 cupgranulated sugar
2 ½ tspbaking powder
½ tspbaking soda
½ tspSalt
¼ tspcinnamon
2eggs
room temperature
¼ cupunsalted butter
melted and cooled
¼ cupvegetable oil
¾ cupbuttermilk
¼ cupGreek yogurt
2% or higher or full fat sour cream
1 Tbspvanilla extract
2 cupsblueberries
fresh is the best option, plus more for tops
2 Tbspcoarse sugar
or turbinado, for sprinkling on top, Optional
Instructions
Step 1
1. Whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl.
Step 2
2. Add the blueberries to the dry ingredients and mix gently to combine. Try not to squish any of the berries.
Step 3
3. In a medium bowl, whisk together the eggs, butter, oil, buttermilk, Greek yogurt and vanilla until combined and smooth.
Step 4
4. Pour the wet ingredients into the dry ingredients and fold gently to combine. Be careful not to over-mix.
Step 5
5. Cover the batter with plastic wrap and let it batter rest for 15 minutes at room temperature.
Step 6
6. In the meantime, preheat the oven to 425 degrees F and line a muffin tin with paper liners. If you have two 12-count muffin tins, line only 6 wells in each muffin tin, using every other muffin well. Set aside.
Step 7
7. Using a large ice cream scoop, divide the batter evenly into each lined muffin tin, slightly overfilling each liner. Try not to disturb the batter too much when scooping.
Step 8
8. Top each muffin with a few blueberries and coarse sugar if using. If you like a crispy top, fill the empty wells hot water before placing the tray in the oven.
Step 9
9. Bake at 425 degrees F for 6 minutes, then with keeping the oven door closed, lower the temperature to 350 degrees F for 18-22 minutes.
Step 10
10. Muffins are done baking when a toothpick comes out clean after being inserted into the center of the muffin.
Step 11
11. Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes before transferring to a cooling rack for another 5-10 minutes. Enjoy!
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