Bakery Style Blueberry Muffins
Bakery Style Blueberry Muffins are moist and sweet oversized muffins like you can find in a bakery, studded with fresh blueberries.
Servings: 12 muffins
Calories:
Ingredients
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter melted and cooled
- 1 cup sugar
- 1 egg
- 1 cup buttermilk *see note
- 1 tablespoon vanilla
- 1 ½ cups blueberries *see note
- Optional: sanding sugar
Instructions
- Preheat the oven to 425 degrees. Line a muffin pan with liners and spray the tops of the pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer, combine the butter and sugar and beat on medium speed for 1-2 minutes. Add in the egg and mix until combined.
- Alternate between the buttermilk and flour mixture until combined, then add in the vanilla.
- Fold in the blueberries by hand.
- Fill each muffin cavity to almost full. Sprinkle sanding sugar on top of each muffin.
- Bake for 5 minutes and then without opening the oven, reduce the temperature to 350 degrees and bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the muffin pan for a few minutes before transferring to a wire rack to cool completely.
Notes
*If you don't have buttermilk, you can make it by adding 1 tablespoon white vinegar to 1 cup milk, or use any other type of milk you have. The less fat in the milk, the more dry the muffin will be.
*If using frozen blueberries, toss in 1-2 tablespoon of flour before mixing into the batter.