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!