Bakery Style Blueberry Muffins
Today we’re making six jumbo bakery-style blueberry muffins at home! It’s the perfect time to bake them since we’re right in the peak of blueberry season ᝰ.ᐟ
Ingredients
Dry ingredients ✮⋆˙
- 190 grams all-purpose flour 1 1/2 cups
- 195 grams cake flour 1 1/2 cups
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 tsp ground cinnamon
Wet Ingredients ✮⋆˙
- 85 grams unsalted butter, melted 6 tbsp
- 80 ml vegetable oil
- 250 grams granulated sugar 2 1/4 cup
- 2 large eggs
- 1/2 tbsp vanilla extract
- 80 grams sour cream 1/3 cup
- 240 ml buttermilk 1 cup
Blueberries ✮⋆˙
- 275 grams blueberries roughly 2 cups
- 1 tbsp flour for tossing the blueberries
Streusel topping ✮⋆˙
- 40 grams all-purpose flour 1/3 cup
- 65 grams granulated sugar 1/3 cup
- 45 grams butter, salted 3 tbsp
Instructions
First ✮⋆˙
- Preheat the oven to 425°F (220°C). Line a jumbo muffin tin with paper liners or grease it well. Set aside.
Prepare the blueberries and streusel ✮⋆˙
- In a small bowl, toss 275g (roughly two cups) blueberries with a spoonful of the flour mixture (about 1 tbsp). This helps prevent them from sinking while baking.
Now for our batter✮⋆˙
- In a small bowl, combine flour, sugar, and melted, cooled butter. Use a fork to mix until crumbly. Refrigerate while you make the batter so it has time to firm up a bit
- In a medium bowl, whisk together, 190g all-purpose flour, 195g cake flour, ½ tsp baking soda, 1 tbsp baking powder, ¾ tsp fine sea salt, 1 tsp cinnamon
- in a large mixing bowl, whisk 6 tbsp butter (melted), ⅓ cup (80ml) vegetable oil, and 250g sugar until well incorporated, about 1 minute.
- Add eggs and wet ingredients: Mix in 2 eggs, one at a time. Then add: ⅓ cup (80g) sour cream, 1 cup buttermilk, 1½ tsp vanilla extract. mix until well combined
- Add the dry ingredients to the wet ingredients. Mix gently until just combined, don’t overmix.
- Gently fold in the floured blueberries with a few folds. Stop mixing as soon as they’re evenly distributed.
- Fill each muffin cup to the top. Don’t worry about overflow, it helps create a tall, domed muffin with crispy edges
- Spoon the chilled streusel mixture over each muffin. Press it in gently so it sticks. Add a sprinkle of turbinado sugar on top if desired.
Time to bake ✮⋆˙
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for another 35-40 minutes, or until a toothpick comes out clean and the tops are golden. (remember these are jumbo, so they are going to take a bit longer than regular sized muffins)
- Let the muffins cool in the pan for 15 minutes, and youre done!