Bakery-Style Blueberry Muffins
In short: Tall, tender muffins packed with juicy blueberries and topped with crunchy sugar. A hot start in the oven gives them bakery-style domes. It takes about 37 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 245 kcal
Blueberry muffins are the standard against which other muffins are judged: a tender crumb, a domed top and berries in every bite. The method is simple. Mix the wet and dry ingredients separately, combine them with as few strokes as you can manage, and bake for the first 5 minutes in a hot oven so the batter springs up before the crust sets. Coarse sugar on top gives a crunchy lid.
Instructions
- Heat the oven to 220°C (425°F). Line a 12-cup muffin pan with paper liners or grease it well.
- Whisk the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Scoop out 1 tablespoon of the mixture and toss the blueberries in it, which helps keep them from sinking.
- In a jug, whisk the eggs, oil, buttermilk, vanilla and lemon zest until smooth.
- Pour the wet mixture into the dry and fold with a spatula about 10 times, until just combined. Lumps are fine. Fold in the blueberries.
- Divide the batter among the cups, filling them almost to the top, and sprinkle with the coarse sugar.
- Bake for 5 minutes, then reduce the oven to 190°C (375°F) and bake for 15 to 18 minutes more, until the tops are golden and spring back when touched and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a rack.
Tips
- Use frozen berries straight from the freezer and add 2 minutes to the baking time. Thawed berries bleed and turn the batter purple-gray.
- No buttermilk? Stir 1 tablespoon of lemon juice into 240 ml (1 cup) of milk and let it stand for 5 minutes.
Questions and answers
Why are my blueberry muffins flat?
Common causes are overmixing, old baking powder or an oven that was not hot enough. Mix just until combined and use the hot start for the first 5 minutes.
Can I freeze blueberry muffins?
Yes. Freeze the cooled muffins in a bag for up to 3 months. Warm them in a 160°C (325°F) oven for 10 minutes.
Why do my blueberries sink to the bottom?
A thin batter lets heavy berries drop. Toss them in a spoonful of the flour mixture and keep the batter thick, as in this recipe.
How long does it take to make Bakery-Style Blueberry Muffins?
About 37 min in total: 15 min of preparation and 22 min of cooking.
How many calories are in Bakery-Style Blueberry Muffins?
About 245 kcal per serving, with 4 g of protein, 38 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 245 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 38 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 265 mg |
Estimated values, calculated from the ingredients.
