Print

Bakery Blueberry Muffins: 2 Amazing Tips

Blueberry Muffins (Bakery Style)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create tall, fluffy bakery-style blueberry muffins with this easy recipe. Perfect for a delightful treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. A few lumps are okay.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. For extra height, you can fill them a little fuller, up to the rim.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For frozen blueberries, do not thaw them before adding to the batter.
  • If you don’t have muffin liners, you can grease the muffin tin very well with butter or cooking spray.
  • You can mix in a tablespoon of lemon zest with the dry ingredients for a citrusy twist.

Nutrition

Find it online: https://magazinemeal.com/bakery-blueberry-muffins/