Bakery Style Blueberry Muffins

 


Ingredients:


▪️3 cups all-purpose flour

▪️2 1/2 teaspoons baking powder

▪️1/2 teaspoon baking soda

▪️1 teaspoon fine sea salt

▪️1 1/4 cups buttermilk, room temperature

▪️1 1/4 cups granulated sugar

▪️1/2 cup unsalted butter, melted

▪️2 large whole eggs, room temperature

▪️1/3 cup sour cream, room temperature

▪️1/3 cup olive oil

▪️1 tablespoon vanilla extract

▪️1 1/2 cups frozen blueberries

▪️1/8 cup granulated sugar, for the topping

▪️1/2 lemon zested, for the topping


Instructions:


Preheat the oven to 425 F/220 C.


Whisk together the flour, baking powder, baking soda, and salt. Set aside


Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.


Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.


Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. 


Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.


Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter


Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.


Enjoy!ymmy

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