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Bakery Style Blueberry Muffins

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 32 minutes
Rest Time 1 hour
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!