Best Blueberry Muffins
You’re about to bake the best blueberry muffins you have ever made. They are bursting with sweet blueberries and their cracked surfaces glisten with a Turbinado sugar crusted top. Speaking of tops–the tops of these muffins are the best part…they deliver just the right crispness bakery style muffins are known for. Or is it the soft and fluffy moist center that’s the shining feature of these freshly baked bombs of deliciousness? I guess it depends what your muffin type is!
Why Are These The Best Blueberry Muffins?
These blueberry muffins turn out to be perfectly bakery style. Rather than fill the muffin cups 3/4 or until just full of batter, you pack it in beyond the rim so they turn out extra big!
A mountain of batter delivers an extra plump muffin–the way they are meant to be. Just the right amount of butter in the mixture helps achieve that irresistible crunch in the muffin top. This also happens because they are baked at a very high temperature. The tiny dose of oil in the batter keeps them fresh for days, which is when these muffins are at their prime. The addition of sour cream (or you can use yogurt) not only adds a slight tang but also offers a little more lift during baking.
Plus that little sprinkling of Turbinado sugar on top really adds a sweet crunch that’s not too sweet. They really are the best muffin–you’ll see!
Can I Use Frozen Blueberries?
Yes you can! Do not let them thaw or the juice will turn the batter purple. Dust them with flour as you would fresh blueberries and add to the batter. Bake about 5-8 minutes longer as the moisture from frozen blueberries takes longer to cook out. The results however turn out the same.
I hope you will give these best bakery style blueberry muffins a try. If you do, let me know how they turned out for you!
Best Blueberry Muffins
Ingredients
- 2½ cups all purpose flour 300 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter 84 grams
- ¾ cup sugar 200 grams
- 2 eggs
- 6 tablespoons sour cream or plain yogurt 90 grams
- ¼ cup milk
- 2 tablespoons oil
- 1½ teaspoons vanilla
- 1½ cups fresh blueberries
- 1-2 tablespoons Turbinado sugar for sprinkling
Instructions
- Preheat oven to 400°f/200°C. If using the fan/convection setting, preheat oven to 375℉/190℃. Line a 6 cup jumbo muffin pan with high walled paper cups or grease and flour. You can also use a 12 cup muffin pan.
- In a medium bowl combine all purpose flour, baking powder, baking soda and salt. Mix together well and set aside.
- *All ingredients should be at room temperature* In a large bowl cream together unsalted butter and sugar until light and fluffy, 2-3 minutes. If your butter is very soft you can do this by hand. You can also use an electric mixer. Add eggs, one at a time, beating well after each addition. Add sour cream (or yogurt if using), oil, milk and vanilla. Mix until well combined.
- Add about ¼ of the dry ingredients and mix until almost combined. Add the remaining dry mixture in 2 or 3 more stages. Mix until dry mixture is only half incorporated.
- Reserve 15-20 blueberries for decorating on top (this is optional) and set aside. Add the remaining blueberries to the batter and fold until everything is incorporated. Do not over mix. The batter should be fairly thick.
- Divide the batter among the 6 (or 12 if using) baking cups. There should be enough batter to make them very full. They will grow but they should not over flow. Decorate each muffin with some of the reserved blueberries, if you are doing this. Sprinkle each one with Turbinado sugar. Bake for 25-30 minutes for 6 jumbo muffins, 18-22 minutes for 12 regular muffins. Test with toothpick to see if batter comes out clean.
- Cool muffins in the pan on a wire rack for 10 minutes before removing. Cool completely or serve warm.