Bakery-Style Blueberry Muffins
Breakfast · Serves 12 · Prep 15 min · Cook 22 min · Total 37 min
Tall, domed muffins with a sugary crackle on top and a tender, lemony crumb packed with berries. A blast of high heat at the start is what gives them those big tops. Good warm, and they freeze well for grab-and-go breakfasts.
Ingredients
- 2 cup all-purpose flour, plus 1 tbsp for the berries
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (1 stick), melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cup blueberries, fresh or frozen (not thawed)
- 2 tbsp coarse sugar, for the tops
Steps
- Heat the oven to 425°F and line a 12-cup muffin pan with paper liners.
- Whisk the 2 cups flour, baking powder and salt in a bowl.
- In a larger bowl, whisk the melted butter and sugar, then whisk in the eggs, sour cream, milk, vanilla and zest until smooth.
- Add the dry ingredients and fold with a spatula until just a few streaks of flour remain. Toss the blueberries with the remaining 1 tbsp flour and fold them in gently. The batter will be thick.
- Divide the batter among the cups, filling them to the top, and sprinkle generously with coarse sugar.
- Bake 5 minutes, then lower the oven to 350°F without opening the door and bake until golden and a toothpick in the center comes out clean, 15 to 18 minutes more.
- Cool in the pan 5 minutes, then move to a rack.