Get ready for the ultimate bakery-style blueberry muffins! They’re super fluffy, delightfully moist, and bursting with juicy, fresh blueberries.
WHY THESE MUFFINS ARE A MUST-TRY:
- Tender Crumb Magic: These muffins have an incredibly tender texture, thanks to the addition of sour cream in the batter. Each bite is pure muffin perfection!
- Blueberry Bliss: Prepare for a blueberry explosion in every bite! These muffins are loaded with plump, juicy blueberries that infuse every inch of the batter with fruity goodness.
- Fluffy Tops Galore: Ever dreamt of muffins with those iconic puffy tops? Well, dream no more! By letting the batter rest before baking, these muffins rise to new heights of fluffiness!
Bakery Style Blueberry Muffins
Servings 12 muffins
Ingredients
For the Muffins:
- 2 cups of all-purpose flour 250 grams, spooned and leveled
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of ground cardamom optional
- 12 ounces of fresh blueberries 340 grams
- 1 tablespoon of all-purpose flour 8 grams for coating the berries
- ½ cup of unsalted butter melted (112 grams)
- 1 cup of granulated white sugar 200 grams
- 2 eggs at room temperature
- ½ cup of sour cream 122 grams
- ½ cup of whole milk at room temperature (120 milliliters)
- 1 teaspoon of vanilla extract
For Topping the Muffins:
- 3 ounces of fresh blueberries 85 grams
- 2 tablespoons of turbinado sugar 24 grams
Instructions
- Line a muffin tin with 12 liners and set aside.
- In a small bowl, whisk together the flour, baking powder, salt, and ground cardamom. Set aside.
- Coat the blueberries in 1 tablespoon of flour, then set them aside.
- In a large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Gently fold in the blueberries with a rubber spatula.
- Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the batter into the prepared muffin pan, then top each muffin with extra blueberries and sprinkle with turbinado sugar.
- Bake for 29-34 minutes, then let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack. Enjoy warm and indulge in muffin heaven!