Bakery Style Blueberry Muffins

Serves 1
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Directions

  1. 1In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  2. 2In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  3. 3In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  4. 4Add the eggs and whisk for 2-3 minutes or until pale in color.
  5. 5Add the eggs and whisk for 2-3 minutes or until pale in color.
  6. 6Add the eggs and whisk for 2-3 minutes or until pale in color.
  7. 7Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined.
  8. 8Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined.
  9. 9Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined.
  10. 10In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries.
  11. 11In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries.
  12. 12In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries.
  13. 13Toss the blueberries in the reserved 2 tablespoons of dry mixture.
  14. 14Toss the blueberries in the reserved 2 tablespoons of dry mixture.
  15. 15Toss the blueberries in the reserved 2 tablespoons of dry mixture.
  16. 16Pour the wet mixture into the dry ingredients and mix until just combined.
  17. 17Pour the wet mixture into the dry ingredients and mix until just combined.
  18. 18Pour the wet mixture into the dry ingredients and mix until just combined.
  19. 19Add the blueberries to the batter. Do not overmix the batter.
  20. 20Add the blueberries to the batter. Do not overmix the batter.
  21. 21Add the blueberries to the batter. Do not overmix the batter.
  22. 22Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
  23. 23Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
  24. 24Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
  25. 25Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse.
  26. 26Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse.
  27. 27Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse.
  28. 28Divide the batter evenly among the muffin cups.
  29. 29Divide the batter evenly among the muffin cups.
  30. 30Divide the batter evenly among the muffin cups.
  31. 31Add the crumble on top of each muffin.
  32. 32Add the crumble on top of each muffin.
  33. 33Add the crumble on top of each muffin.

Ingredients

  • 60 g all-purpose flour
  • 60 g all-purpose flour
  • 60 g all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 52 g light brown sugar
  • 52 g light brown sugar
  • 52 g light brown sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 50 g granulated sugar
  • 90 g salted butter
  • 90 g salted butter
  • 90 g salted butter
  • 115 g unsalted butter
  • 115 g unsalted butter
  • 115 g unsalted butter
  • 200 g granulated sugar
  • 200 g granulated sugar
  • 200 g granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 315 g all-purpose flour
  • 315 g all-purpose flour
  • 315 g all-purpose flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 65 g sour cream
  • 65 g sour cream
  • 65 g sour cream
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil

Equipment

mixing bowlwhiskmuffin tinwire rack

Tips

  • To make your own buttermilk at home, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
  • You can substitute sour cream with Greek yogurt if you prefer. This will give your muffins a slightly tangier flavor and a moist texture.
Bakery Style Blueberry Muffins | Clip Recipe