Bakery Style Blueberry Muffins

Introduction

There’s something undeniably comforting about the aroma of freshly baked blueberry muffins wafting through the kitchen. When I first made these Bakery Style Blueberry Muffins, I was instantly transported back to my favorite bakery, where the muffins were always warm, fluffy, and bursting with juicy blueberries. The recipe’s blend of buttermilk and sour cream ensures a tender crumb, while the crunchy sugar topping adds the perfect finishing touch. My family couldn’t get enough of these treats, and they quickly became a staple in our home.

Ingredients

• For the Muffins:
• 3 cups all-purpose flour (measured properly, see notes)
• 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 eggs (room temperature)
• 1/3 cup sour cream (room temperature)
• 1/3 cup vegetable oil
• 1 tablespoon vanilla bean paste or vanilla extract
• 1 1/2 cups frozen wild Maine blueberries (do not thaw)
• For the Topping:
• 1/8 cup granulated sugar
• Zest of 1/2 lemon

Instructions

Preheat Oven

Set the oven to 425°F (220°C). Line a 12-cup muffin pan with only 6 liners, as you will bake these in two batches to ensure bakery-style domes.

Prepare Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step is essential for evenly distributing the leavening agents. Set this mixture aside.

Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla until smooth and combined. Make sure your wet ingredients are at room temperature for better emulsification.

Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients. Gently mix them together until just combined. Be careful not to overmix, as this can lead to tough muffins.

Add Blueberries

Fold in the frozen blueberries carefully, ensuring they’re evenly distributed throughout the batter without breaking them.

Fill the Muffin Liners

Fill each muffin liner to the top with the batter. This will give your muffins that signature tall, bakery-style dome.

Prepare the Topping

In a small bowl, mix the 1/8 cup of granulated sugar with the lemon zest. Sprinkle this mixture on top of each muffin for a delightful crunch and zesty finish.

Bake the Muffins

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 15-18 minutes. The muffins should be golden brown, and a toothpick inserted in the center should come out clean.

Cool and Serve

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining batter if baking in batches.

Enjoy your homemade bakery-style blueberry muffins fresh or at room temperature!

Nutrition Facts

• Servings: 12 muffins
• Calories per muffin: 210 kcal
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

• Serve warm or at room temperature.
• Pair with a dollop of butter or cream cheese for added richness.
• Enjoy with a cup of coffee or tea for breakfast or a snack.
• Store leftovers in an airtight container for up to 3 days.
• Freeze muffins individually for up to 3 months for a quick breakfast option.

Additional Tips

1. Proper Measuring: For accurate results, spoon the flour into a measuring cup and level it off with a knife instead of scooping directly from the bag.
2. Don’t Thaw Blueberries: Using frozen blueberries helps to keep the batter cold and prevents the muffins from turning purple.
3. Room Temperature Ingredients: Bring eggs, buttermilk, and sour cream to room temperature for better mixing and texture.
4. Check for Doneness: Ovens can vary; start checking your muffins a few minutes before the suggested baking time.
5. Customize Flavors: Experiment by adding a pinch of cinnamon or nutmeg for a spiced flavor profile.

Recipe Variations

• Add Nuts: Incorporate chopped walnuts or pecans for added crunch.
• Mix in Other Berries: Substitute blueberries with raspberries, blackberries, or strawberries.
• Lemon Blueberry Muffins: Add extra lemon zest or a teaspoon of lemon juice to enhance the flavor.
• Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Sugar-Free Version: Use a sugar substitute that measures like sugar if you’re watching your sugar intake.

Serving Suggestions

• Breakfast Delight: Serve alongside scrambled eggs and crispy bacon for a hearty breakfast.
• Brunch Spread: Include these muffins in a brunch spread with pastries and fruit salads.
• Snack Time: Perfect as an afternoon snack for kids and adults alike.
• Gift Idea: Package in a cute box or basket for a thoughtful gift.

Freezing and Storage

• Freezing: Allow muffins to cool completely, then wrap individually in plastic wrap and place in a zip-top freezer bag. They can be frozen for up to 3 months.
• Thawing: To enjoy, thaw at room temperature or heat in the microwave for a quick treat.
• Storing: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

FAQ Section

1. Can I use fresh blueberries instead of frozen?

• Yes, but fresh blueberries may cause the batter to be too warm, which can affect the texture.

1. What if I don’t have buttermilk?

• You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.

1. Can I make these muffins ahead of time?

• Absolutely! They can be made a day in advance and stored in an airtight container.

1. How do I know when the muffins are done?

• Insert a toothpick in the center; if it comes out clean or with a few crumbs, the muffins are done.

1. Why are my muffins dense?

• Overmixing the batter or using too much flour can lead to dense muffins.

1. What type of flour should I use?

• All-purpose flour is recommended for these muffins to achieve the right texture.

1. Can I use coconut oil instead of vegetable oil?

• Yes, melted coconut oil can be used as a substitute.

1. Is it necessary to add lemon zest?

• While optional, lemon zest enhances the flavor and adds a refreshing twist.

1. How can I prevent the muffins from sticking to the liners?

• Use high-quality liners or lightly spray the liners with cooking spray.

1. Can I make mini muffins with this recipe?
   • Yes, adjust the baking time to about 10-12 minutes for mini muffins.

Conclusion

These Bakery Style Blueberry Muffins are a delightful treat that will elevate your breakfast or snack time. With their tender crumb, bursting blueberries, and a sweet, crunchy topping, they are sure to impress family and friends. The detailed steps and tips ensure that even novice bakers can achieve bakery-quality results at home. Enjoy the warmth and joy these muffins bring to your table, and watch them disappear in no time!

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