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Moist and Fluffy Bakery Style Blueberry Muffins

Close-up of a Moist and Fluffy Blueberry Muffin cut in half showing the soft crumb and juicy blueberries.
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Follow this recipe to make large, domed blueberry muffins with a soft, moist crumb, similar to those found in high-quality bakeries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 2 tablespoons flour (for coating berries)
  • 1/4 cup coarse sugar, for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, buttermilk, sour cream, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps are acceptable. Overmixing develops gluten and results in tough muffins.
  5. In a small bowl, gently toss the blueberries with the 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the batter.
  6. Gently fold the coated blueberries into the batter.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top for tall muffins.
  8. If using, sprinkle the tops with coarse sugar.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature eggs and buttermilk for better emulsification and rise.
  • Do not stir the batter once the blueberries are added; fold them in quickly and gently.
  • For the tallest muffins, ensure your baking powder is fresh and active.

Nutrition

Find it online: https://whiskdaily.com/moist-fluffy-bakery-style-blueberry-muffins/