Description
Achieve coffee-shop quality muffins at home with this ultimate guide. These bakery-style treats are known for their massive, golden-domed tops and incredibly moist, tender crumb. By utilizing a high-heat temperature jump during baking, you force the batter to rise upward quickly, creating professional results. Packed with juicy blueberries and a rich blend of buttermilk and sour cream, these muffins are the perfect decadent treat for brunch or a weekday snack.
Ingredients
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 cups granulated sugar
1 1/4 cups buttermilk, room temperature
1/2 cup European butter, melted and slightly cooled
2 large eggs, room temperature
1/3 cup sour cream
1/3 cup vegetable oil
1 tablespoon vanilla paste
1 2/3 cups blueberries (preferably frozen wild berries)
Instructions
Preheat your oven to 425 F and prepare a 12-cup muffin tin with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, combine the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla paste until smooth.
Slowly fold the wet ingredients into the dry ingredients, mixing until just combined; do not overmix.
Fold in the blueberries gently.
Spoon the batter into the prepared muffin liners, filling them all the way to the top for that signature bakery height.
Bake at 425 F for 5 minutes, then reduce the heat to 375 F and bake for an additional 20 minutes until the tops are golden and set.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use the spoon-and-level method for measuring flour to avoid dense muffins. Using room temperature ingredients is crucial for a smooth emulsion. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: RECIPES
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg