Bakery Style Blueberry Muffins
This muffin recipe came out of a donut recipe experiment gone way wrong. But I am not mad about it at all!
These muffins are super moist inside and are literally oozing with fresh blueberries in every bite. I love slathering butter on my muffins when they are nice and warm.
For tips to ensure no blueberries sink when baking, read on, watch this video, or check out my post under Kitchen Tips.
Recipe for Bakery Style Blueberry Muffins:
Ingredients Needed:
1/4 teaspoon salt
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup milk
4 tablespoons vegetable oil
1 cup fresh blueberries washed and patted very dry plus a few extra for tops
Optional - coarse sugar to top
Servings Made: 8 muffins
Time to Prep: 5-10 minutes
Time to Make: 20 minutes
How to Make:
Preheat oven to 400°F and line muffin tin with wrappers. Remove 1 tablespoon of flour from your measured one cup and toss blueberries with flour in a small bowl making sure they are evenly coated. Set aside.
Mix remaining flour with salt, baking powder and baking soda in a medium bowl and set aside. In another bowl, whisk together sugars, egg, vanilla, sour cream, milk and oil. When combined, add the liquid ingredients to your dry ingredients and whisk until just combined. Don’t over mix. Don’t add the flour coated blueberries just yet!
Spoon about 1 tablespoon of prepared blueberry free batter into each muffin tin cavity (about 1/3 full).
Now add flour coated blueberries into batter bowl and gently combine. Using this batter, continue filling muffin cavities until 2/3 or 3/4 full.
Top each muffin with a few more fresh blueberries (not flour coated). You can also sprinkle some coarse sugar on muffin tops now.
Bake for 18-20 minutes until muffins are golden brown on top and a toothpick comes out from center of muffin with a few moist crumbs on it. Cool muffins for at least 15 minutes before serving.
Enjoy!
