Bakery Style Blueberry Muffins

35 mins
Serves 6
https://juliemarieeats.com/bakery-style-blueberry-muffins/?fbclid=PAY2xjawIqsnNleHRuA2FlbQIxMAABprUSU_JS_QkWpCcKm-eEu8_y8vo7dH4XhdgSwqnMmkD5I5MR2IO312B-cg_aem_saMIji-YlVeOXjAu0l03Iw

Directions

  1. 1Melt butter and combine with granulated sugar.
  2. 2Melt butter and combine with granulated sugar.
  3. 3Melt butter and combine with granulated sugar.
  4. 4Add egg, milk, sour cream, and vanilla extract; whisk.
  5. 5Add egg, milk, sour cream, and vanilla extract; whisk.
  6. 6Add egg, milk, sour cream, and vanilla extract; whisk.
  7. 7Sift flour, baking powder, baking soda, and salt; gently fold into batter.
  8. 8Sift flour, baking powder, baking soda, and salt; gently fold into batter.
  9. 9Sift flour, baking powder, baking soda, and salt; gently fold into batter.
  10. 10Combine blueberries and 1 tablespoon flour; fold into batter.
  11. 11Combine blueberries and 1 tablespoon flour; fold into batter.
  12. 12Combine blueberries and 1 tablespoon flour; fold into batter.
  13. 13Let batter rest for 1 hour.
  14. 14Let batter rest for 1 hour.
  15. 15Let batter rest for 1 hour.
  16. 16Preheat oven to 220ºC/425ºF.
  17. 17Preheat oven to 220ºC/425ºF.
  18. 18Preheat oven to 220ºC/425ºF.
  19. 19Prepare muffin tin with liners, grease edges.
  20. 20Prepare muffin tin with liners, grease edges.
  21. 21Prepare muffin tin with liners, grease edges.
  22. 22Make streusel topping: combine flour, sugar, and melted butter.
  23. 23Make streusel topping: combine flour, sugar, and melted butter.
  24. 24Make streusel topping: combine flour, sugar, and melted butter.
  25. 25Fill liners with batter, top with streusel.
  26. 26Fill liners with batter, top with streusel.
  27. 27Fill liners with batter, top with streusel.
  28. 28Bake for 7 minutes at 220ºC/425ºF, then reduce heat to 175ºC/350ºF and bake for 10-13 more minutes.
  29. 29Bake for 7 minutes at 220ºC/425ºF, then reduce heat to 175ºC/350ºF and bake for 10-13 more minutes.
  30. 30Bake for 7 minutes at 220ºC/425ºF, then reduce heat to 175ºC/350ºF and bake for 10-13 more minutes.
  31. 31Cool muffins in pan on wire rack for 5 minutes, then cool completely before serving
  32. 32Cool muffins in pan on wire rack for 5 minutes, then cool completely before serving
  33. 33Cool muffins in pan on wire rack for 5 minutes, then cool completely before serving

Ingredients

  • 100 g melted
  • 100 g melted
  • 100 g melted
  • 100 g granulated
  • 100 g granulated
  • 100 g granulated
  • 1 large
  • 1 large
  • 1 large
  • 50 g sour cream or full-fat plain greek yogurt, room temperature
  • 50 g sour cream or full-fat plain greek yogurt, room temperature
  • 50 g sour cream or full-fat plain greek yogurt, room temperature
  • 90 g whole, room temperature
  • 90 g whole, room temperature
  • 90 g whole, room temperature
  • 160 g all-purpose
  • 160 g all-purpose
  • 160 g all-purpose
  • 100 g fresh or frozen, + 1 tablespoon flour
  • 100 g fresh or frozen, + 1 tablespoon flour
  • 100 g fresh or frozen, + 1 tablespoon flour
  • 50 g all-purpose
  • 50 g all-purpose
  • 50 g all-purpose
  • 40 g granulated
  • 40 g granulated
  • 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