Bakery Style Blueberry Muffins
Course:
Breakfast
Ingredients
Muffins
- 100 grams Butter (room temp)
- 100 grams Sugar
- 1 Egg
- 90 grams Milk (whole; room temp)
- 50 grams Sour Cream (room temp; or yogurt)
- 1 teaspoon Vanilla Extract
- 160 grams Plain Flour
- 11⁄4 teaspoon Baking Powder
- 1⁄4 teaspoons Baking Soda
- 1⁄4 teaspoons Salt
- 100 grams Blueberries (coated in 1tbsp flour)
Streusel
- 50 grams Plain Flour
- 40 grams Sugar
- 25 grams Butter
Steps
- Melt the butter.
- In a large mixing bowl add the melted butter and granulated sugar and whisk together until combined.
- Add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda and salt.
- Place a sieve on the large bowl (liquid ingredient one) and sift in the dry ingredients. Stir to combine.
- In a separate bowl, add blueberries and 1 tablespoon of flour and stir to coat the blueberries with flour.
- Fold the blueberries into the batter.
- Cover the bowl with some plastic wrap and let the batter rest for 1 hour at room temperature.
- While the batter rests, preheat the oven to 220ºC conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily. Then make the streusel.
- Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined.
- Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure and there is no dry flour left.
- After the hour has passed, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much.
- Top the muffins with the streusel.
- Bake them for 7 minutes.
- Then reduce the heat to 175ºC and further bake for 17 minutes or until cake tester comes out clean.
- Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
Source: https://juliemarieeats.com/bakery-style-blueberry-muffins/#wprm-recipe-container-10395