Bakery-Style Fluffy Blueberry Muffins with Domed Tops
Learn the technique to bake incredibly tall, light, and moist blueberry muffins that rival your favorite professional bakery. This recipe uses sour cream for superior texture.
- Prep Time: 15 min
- Cook Time: 23 min
- Total Time: 38 min
- Yield: 12 large muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1/4 cup turbinado sugar (for topping)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners or grease well. High heat is key for tall muffins.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just barely combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten, leading to dense muffins.
- Gently fold in the blueberries. If using frozen berries, do not stir them in; gently toss them with a tablespoon of flour first to prevent sinking, then fold them into the batter.
- Fill the muffin cups nearly to the top, about 3/4 full. This helps create the high dome.
- Sprinkle the turbinado sugar evenly over the top of the batter in each cup. This adds crunch and aids browning.
- Bake at 425 degrees Fahrenheit for 5 minutes. This initial high heat creates the rapid rise.
- Reduce the oven temperature to 375 degrees Fahrenheit without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best rise and fluffiness, ensure your eggs and milk are at room temperature before mixing.
- The secret to bakery-style height is the two-temperature baking method: start hot, then reduce the heat.
- If you do not have sour cream, plain full-fat Greek yogurt works as a substitute for moisture and tang.
- Toss berries lightly in flour before adding to the batter to keep them suspended throughout the muffin.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 65