The best bakery style blueberry muffins

Name: The best bakery style blueberry muffins
Cuisine: American
Ingredients: 1 3/4 cups (220g) all-purpose flour; • 1/2 cup (100g) granulated sugar; • 1/4 cup (50g) brown sugar (for a hint of caramel flavor); • 2 tsp baking powder; • 1/2 tsp baking soda; • 1/4 tsp salt; • 1/2 cup (120ml) buttermilk (or regular milk with 1 tsp vinegar or lemon juice); • 1/2 cup (120ml) coconut oil; • 2 large eggs; • 1 tsp pure vanilla extract; • 1 1/4 cups (190g) fresh or frozen blueberries (if frozen, don’t thaw); • 1 tbsp flour (for tossing with the blueberries); • 1 tbsp turbinado sugar (optional, for topping)

8 steps

Updated at: Sun, 22 Dec 2024 23:20:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories2693.9 kcal (135%)

Total Fat124.4 g (178%)

Carbs359.6 g (138%)

Sugars174.2 g (194%)

Protein41.5 g (83%)

Sodium2248.7 mg (112%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

220gall-purpose flour

½ cupgranulated sugar

¼ cupbrown sugar

for a hint of caramel flavor

2 tspbaking powder

½ tspbaking soda

¼ tspsalt

½ cupbuttermilk

or regular milk with 1 tsp vinegar or lemon juice

½ cupcoconut oil

2eggs

large

1 tsppure vanilla extract

190gfresh blueberries

or frozen, if frozen, don’t thaw

1 Tbspflour

for tossing with the blueberries

1 Tbspturbinado sugar

optional, for topping

Instructions

Step 1

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.

Step 2

2. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Step 3

3. Combine the wet ingredients: In a medium bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.

Step 4

4. Fold together: Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

5. Prep the blueberries: Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Fold them into the batter gently.

Step 6

6. Portion the batter: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with turbinado sugar for a crunchy top, if desired.

Step 7

7. Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 8

8. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely (or enjoy warm!).