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Bakery Style Blueberry Muffins

Close-up of a perfectly baked Bakery Style Blueberry Muffin with a golden crust and visible sugar crystals.
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Follow these steps to make tall, domed blueberry muffins with a moist crumb and slightly crisp exterior, similar to those found in professional bakeries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar plus 2 tablespoons for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon flour (for coating berries)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for a tender crumb.
  5. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking. Gently fold the coated blueberries into the batter.
  6. Fill the muffin cups nearly to the top, about 3/4 full. For extra tall tops, fill them slightly higher.
  7. Sprinkle the remaining 2 tablespoons of sugar evenly over the tops of the filled cups.
  8. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the dome.
  9. Reduce the oven temperature to 375 degrees Fahrenheit (190 Celsius) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using buttermilk instead of whole milk will give you a slightly more tender and tangy crumb.
  • If using frozen blueberries, do not thaw them before tossing them with flour and adding them to the batter.
  • For the tallest tops, ensure your oven temperature is accurate and do not open the oven door during the first 10 minutes of baking.

Nutrition

Find it online: https://cookerycourier.com/bakery-style-blueberry-muffins-recipe/