How do I get tall, bakery-style muffin tops with this blueberry muffins recipe?

The secret to tall muffin tops with this blueberry muffins recipe is to fill your muffin cups almost to the very top and start baking at a higher temperature (425u00b0F/220u00b0C) for the first 5 minutes. This creates a quick burst of steam, causing the muffins to rise rapidly. Then, reduce the temperature to 375u00b0F (190u00b0C) for the remaining baking time without opening the oven door.

Can I use frozen blueberries in this blueberry muffins recipe?

Yes, absolutely! When using frozen blueberries for this blueberry muffins recipe, do not thaw them. Toss them directly in a tablespoon of flour (taken from the recipe's total flour amount) before gently folding them into the batter. This helps prevent them from sinking to the bottom of the muffins and from bleeding too much color into the batter.

What can I substitute for buttermilk in this blueberry muffins recipe?

If you don't have buttermilk on hand for this blueberry muffins recipe, you can easily make a substitute. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the cup with regular milk (any fat percentage) up to the 1 cup line. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.

How do I prevent my blueberry muffins from being dry?

To ensure your blueberry muffins recipe yields moist results, there are a few key tips: 1) Do not overmix the batter. Mix until just combined, even if there are a few streaks of flour. Overmixing develops gluten, leading to tough, dry muffins. 2) Measure your flour correctly, preferably by weight. Too much flour will absorb too much moisture. 3) Ensure your butter and buttermilk are at room temperature for better emulsion and a more tender crumb. 4) Do not overbake; as soon as a wooden skewer comes out clean, they are done.

Blueberry Muffins Recipe: 10 Steps to Bakery-Style Perfection

Name: The Ultimate Bakery-Style Blueberry Muffins
Prep time: 15 min
Cook time: PT-495288H57M32S
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 1 cup (200g) granulated sugar, plus extra for topping; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg, at room temperature; 1 cup (240ml) buttermilk, at room temperature; 1/2 cup (113g) unsalted butter, melted and cooled slightly; 1 teaspoon vanilla extract; 1 tablespoon lemon zest (from 1 medium lemon); 1 ½ cups fresh or frozen blueberries; 1/4 cup (30g) all-purpose flour; 2 tablespoons (25g) granulated sugar; 1 tablespoon (12g) brown sugar; 2 tablespoons (28g) unsalted butter, cold and cubed

Ingredients

Scale

2 cups (240g) all-purpose flour
1 cup (200g) granulated sugar, plus extra for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature
1/2 cup (113g) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon lemon zest (from 1 medium lemon)
1 ½ cups fresh or frozen blueberries
Optional Streusel Topping:
1/4 cup (30g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 tablespoon (12g) brown sugar
2 tablespoons (28g) unsalted butter, cold and cubed

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Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.
Step 3: In a separate medium bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until smooth. Add the lemon zest and mix well.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter will be thick and lumpy; do NOT overmix. A few streaks of flour are perfectly fine.
Step 5: In a small bowl, gently toss the blueberries with 1 tablespoon of flour (from the measured flour amount in Step 2). This coating helps prevent the blueberries from sinking.
Step 6: Gently fold the floured blueberries into the batter until just distributed. Be careful not to crush them.
Step 7: Divide the batter evenly among the 12 muffin cups, filling each cup almost to the top. This generous filling promotes tall, domed tops.
Step 8: (Optional Streusel Topping) If making streusel, combine the flour, granulated sugar, and brown sugar in a small bowl. Cut in the cold, cubed butter with your fingertips or a pastry blender until crumbly. Sprinkle generously over the tops of the filled muffin cups.
Step 9: Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue to bake for another 15-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The total baking time will be 20-25 minutes.
Step 10: Remove the muffin tin from the oven and let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

For extra tall muffin tops, you can bake the muffins at 425°F (220°C) for the first 5 minutes, then reduce the oven temperature to 375°F (190°C) (without opening the oven door!) for the remaining 15-20 minutes. Do not open the oven door while baking to maintain the oven's heat and help the muffins rise. Ensure your ingredients are at room temperature for optimal mixing and texture. If using frozen blueberries, do not thaw them; toss them directly in flour before adding to the batter to prevent sinking.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 295 kcal
Sugar: 25g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg

Ingredients

Instructions

Notes

Nutrition

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