Desserts & Bakery · Free
Bakery-Style Blueberry Muffins
Tall, tender muffins bursting with juicy blueberries and finished with a crunchy sugar top. Just like the ones from a good bakery counter.
****+
Prep 20 min · Cook 25 min
Method
Heat the oven to 425 degrees F and line a 12-cup muffin pan with paper liners. The high starting heat gives the muffins a tall domed top.
In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no dry flour remains; the batter should be thick and a little lumpy.
Toss the blueberries with a spoonful of the flour mixture, then fold them in gently to keep them from sinking and to avoid bursting them.
Divide the batter evenly among the liners, filling each almost to the top for tall bakery-style muffins.
Sprinkle the coarse sugar over the tops for a crunchy finish.
Bake at 425 degrees F for 5 minutes, then, without opening the door, lower the oven to 375 degrees F and bake 15 to 18 minutes more.
The muffins are done when the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack; blueberries hold a lot of heat, so give them time before eating.
Chef's tips
- If using frozen blueberries, do not thaw them first or they will streak the batter blue.
- Tossing the berries in flour before folding keeps them suspended instead of sinking to the bottom.
- The two-stage baking temperature is the trick to those tall, rounded bakery tops.
Cooking times vary by equipment -- cook to temperature and to taste.
