Imported from Instagram

Bakery-Style Blueberry Muffins

Name: Bakery-Style Blueberry Muffins
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup all-purpose flour (For the crumb topping); 2 tbsp cornstarch (For the crumb topping); 0.25 cup light brown sugar (For the crumb topping); 0.25 cup granulated sugar (For the crumb topping); 6 tbsp salted butter (Melted; for the crumb topping); 0.5 cup unsalted butter (Melted); 1 cup granulated sugar (For the muffin batter); 2 tsp baking powder; 0.5 tsp baking soda; salt (A pinch); 1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract); 2.5 cups all-purpose flour (For the muffin batter; reserve 2 tablespoons of the dry mixture to coat the blueberries); 2 eggs (Room temperature); 1.5 cups blueberries; 1 cup buttermilk (Room temperature; called the milk mixture in the method); 0.25 cup sour cream (Room temperature); 2 tbsp neutral oil

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Tender blueberry muffins made with buttermilk, sour cream, melted butter, and vanilla, topped with a coarse brown-sugar crumb topping. A high-heat start helps create a bakery-style rise before the muffins finish baking at a lower temperature.

12 servings65 minAmerican

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Ingredients

0.5 cup all-purpose flour (For the crumb topping)
2 tbsp cornstarch (For the crumb topping)
0.25 cup light brown sugar (For the crumb topping)
0.25 cup granulated sugar (For the crumb topping)
6 tbsp salted butter (Melted; for the crumb topping)
0.5 cup unsalted butter (Melted)
1 cup granulated sugar (For the muffin batter)
2 tsp baking powder
0.5 tsp baking soda
salt (A pinch)
1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
2.5 cups all-purpose flour (For the muffin batter; reserve 2 tablespoons of the dry mixture to coat the blueberries)
2 eggs (Room temperature)
1.5 cups blueberries
1 cup buttermilk (Room temperature; called the milk mixture in the method)
0.25 cup sour cream (Room temperature)
2 tbsp neutral oil

Steps

1
Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining it or greasing it.
2
In a mixing bowl, whisk the melted unsalted butter and granulated sugar for the muffin batter until well combined.
3
Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.
4
Add the room-temperature buttermilk, vanilla bean paste or vanilla extract, room-temperature sour cream, and neutral oil. Mix until well combined.
5
In a separate bowl, combine the muffin flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture for coating the blueberries.
6
Pour the wet mixture into the dry ingredients and mix just until combined. Do not overmix.
7
Toss the blueberries with the reserved 2 tablespoons of dry mixture, then add them to the batter and mix them in gently.
8
Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after it has rested.
9
Prepare the crumb topping in a bowl by mixing the melted salted butter, granulated sugar, and light brown sugar until a paste forms.
10
Add the crumb-topping all-purpose flour and cornstarch. Mix until the mixture is crumbly and coarse.
11
Divide the muffin batter evenly among the prepared muffin cups.
12
Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C).
13
Continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
14
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source provides a crumb-topping recipe but does not explicitly state when or how to apply the topping to the muffin batter; that assembly detail is therefore not inferred here.