Bakery-Style Blueberry Muffins

Serves 1
tiktok.com

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.
  11. 11In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
  12. 12In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
  13. 13Reserve 2 tablespoons of the dry mixture to coat the blueberries.
  14. 14Reserve 2 tablespoons of the dry mixture to coat the blueberries.
  15. 15Reserve 2 tablespoons of the dry mixture to coat the blueberries.
  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. 19Toss the blueberries in the reserved 2 tablespoons of dry mixture.
  20. 20Toss the blueberries in the reserved 2 tablespoons of dry mixture.
  21. 21Toss the blueberries in the reserved 2 tablespoons of dry mixture.
  22. 22Add the blueberries to the batter. Do not overmix the batter.
  23. 23Add the blueberries to the batter. Do not overmix the batter.
  24. 24Add the blueberries to the batter. Do not overmix the batter.
  25. 25Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
  26. 26Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
  27. 27Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
  28. 28Make 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.
  29. 29Make 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.
  30. 30Make 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.
  31. 31Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it.
  32. 32Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it.
  33. 33Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it.
  34. 34Divide the batter evenly among the muffin cups.
  35. 35Divide the batter evenly among the muffin cups.
  36. 36Divide the batter evenly among the muffin cups.
  37. 37Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
  38. 38Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
  39. 39Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
  40. 40Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  41. 41Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  42. 42Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Ingredients

  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 2.5 cups all-purpose flour
  • 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
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 1.5 cups blueberries
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 0.25 cup light brown sugar
  • 0.25 cup light brown sugar
  • 0.25 cup light brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 6 tablespoons salted butter, melted
  • 6 tablespoons salted butter, melted
  • 6 tablespoons salted butter, melted
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil
  • 2 tablespoons neutral oil

Equipment

whiskmixing bowlmuffin panspatulawire 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.