Bakery Style Blueberry Muffins
Directions
- 1Melt butter and combine with granulated sugar.
- 2Add egg, milk, sour cream, and vanilla extract; whisk.
- 3Sift flour, baking powder, baking soda, and salt; gently fold into batter.
- 4Combine blueberries and 1 tablespoon flour; fold into batter.
- 5Let batter rest for 1 hour.
- 6Preheat oven to 220ºC/425ºF.
- 7Prepare muffin tin with liners, grease edges.
- 8Make streusel topping: combine flour, sugar, and melted butter.
- 9Fill liners with batter, top with streusel.
- 10Bake for 7 minutes at 220ºC/425ºF, then reduce heat to 175ºC/350ºF and bake for 10-13 more minutes.
- 11Cool muffins in pan on wire rack for 5 minutes, then cool completely before serving
Ingredients
- 100 g melted
- 100 g granulated
- 1 large
- 50 g sour cream or full-fat plain greek yogurt, room temperature
- 90 g whole, room temperature
- 160 g all-purpose
- 100 g fresh or frozen, + 1 tablespoon flour
- 50 g all-purpose
- 40 g granulated
Equipment
large mixing bowlwhiskrubber spatulasieve12-cup cupcake pancupcake linerswire rackkitchen scale (recommended)cake tester
Tips
- Use a kitchen scale for precise measurements.
- Don't overmix the batter.
- Use light-colored baking pans for a softer cake.
- The batter can rest for 15 minutes but the muffins won't be as tall.
- Muffins can be made a day ahead.
- Use a cake tester to check if muffins are done.
- Store in an airtight container at room temperature for up to 2 days
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