Bakery Style Blueberry Muffins
Blueberry muffins are one of my favorite breakfast treats, and you just can’t beat these bakery-style blueberry muffins!
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs room temperature
- 1 cup milk room temperature
- 1/2 cup unsalted butter 1 stick room temperature
- 2 tsp vanilla extract
- 2 cup fresh blueberries rinsed and picked over for stems
- 2 tbsp turbinado sugar for topping
Instructions
- Preheat oven to 425 degreesIn the bowl of a stand mixer add butter and sugars, beating until light and fluffy, about 5 minutes. Add eggs and beat to combine, followed by vanilla extract. In another bowl, add the dry ingredients and stir to combine.
- Gradually mix in half of dry ingredients, mixing just until combined. Slowly stream in the milk while mixing. Using a spatula, gently fold in the remaining flour and blueberries. The batter will be very thick.
- Line a muffin tin with liners and fill the liners with batter, dividing evenly. Sprinkle with about 1 tsp of turbinado sugar.
- Place muffin pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 28-28 for jumbo, 16-18 minutes for standard, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan before removing.
Notes
Keep covered at room temperature for up to 3 days.
Recipe Video
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