Muffin Blueberry
Tall, golden-domed bakery-style muffins with a tender, moist crumb, a crackly sugared top, and bursts of real blueberry in every bite. A high-heat blast at the start gives them that dramatic bakery rise, while sour cream keeps them rich for days.
Whisk your dry ingredients, then stir together melted butter, oil, sugar, eggs, sour cream, and vanilla until smooth. Fold the wet into the dry with a flexible spatula just until no streaks of flour remain, then fold in flour-tossed blueberries. Mound the thick batter high into a greased 12-cup pan, sprinkle with coarse sugar, and bake at 425°F (220°C) for 5 minutes, then drop to 375°F (190°C) for about 17 minutes more until domed and golden.
- Start hot at 425°F (220°C) for 5 minutes to force a tall bakery dome, then lower the heat to finish baking through.
- Tossing the blueberries in a spoonful of the flour keeps them suspended instead of sinking to the bottom.
- Stop folding the moment the flour disappears; overmixing is the difference between tender and rubbery muffins.
Equipment
- 12-cup standard muffin pan
- Two mixing bowls
- Whisk
- Flexible silicone spatula
- Large cookie scoop or 1/4-cup measure
- Wire cooling rack
Bahan
Dry ingredients
- 300 g all-purpose flour, spooned and leveled, not scooped
- 10 g baking powder, fresh, for maximum lift
- 4 g fine sea salt
Wet ingredients
- 200 g granulated sugar
- 85 g unsalted butter, melted and slightly cooled
- 60 ml neutral oil, canola, vegetable, or light olive oil
- 2 large eggs, room temperature
- 180 g sour cream or full-fat Greek yogurt, room temperature
- 60 ml whole milk, room temperature
- 10 ml pure vanilla extract
Berries and topping
- 300 g fresh blueberries, or frozen, unthawed; see notes
- 1 tbsp all-purpose flour, for tossing the berries
- 2 tbsp coarse or turbinado sugar, for the crackly tops
Cara membuat
- LANGKAH01
Position a rack in the center of the oven and heat to 425°F (220°C). Grease all 12 cups of a standard muffin pan with butter or nonstick spray, including the flat top surface between the cups so the domes release cleanly. Paper liners work too, but greasing gives the crispest edges.
- LANGKAH02
In a large bowl, whisk together the 300 g flour, baking powder, and salt for a full 20 seconds to distribute the leavening evenly. In a small bowl, toss the blueberries with the 1 tablespoon of flour until lightly coated, then set aside; this coating keeps them suspended in the batter.
- LANGKAH03
In a second bowl, whisk the sugar into the melted butter and oil until no longer grainy. Whisk in the eggs one at a time, then the sour cream, milk, and vanilla, beating until the mixture is completely smooth and glossy. Everything should be at room temperature so the butter stays emulsified rather than seizing.
- LANGKAH04
Pour the wet mixture into the dry. Using a flexible spatula, fold from the bottom up just until you no longer see dry flour, about 12 to 15 strokes. The batter should be thick and a little lumpy. Add the floured blueberries and fold 3 or 4 more times to distribute. Overmixing develops gluten and gives you tough, peaked, tunnel-filled muffins.
- LANGKAH05
Divide the batter among the 12 cups, mounding it slightly above the rim; a large cookie scoop makes this clean. The cups will look very full, which is exactly what builds the bakery dome. Sprinkle each top generously with coarse sugar for crunch and sparkle.
- LANGKAH06
Bake at 425°F (220°C) for 5 minutes to set a tall, fast-rising dome. Without opening the door, reduce the temperature to 375°F (190°C) and continue baking for 16 to 18 minutes more, until the tops are golden and spring back when pressed and a toothpick inserted in the center comes out with only a crumb or two.
- LANGKAH07
Let the muffins rest in the pan on a wire rack for 10 minutes so the structure firms up, then run a thin knife around any stuck domes and lift them onto the rack. Serve warm, or cool completely before storing.
Make ahead
You can whisk the dry ingredients and combine the wet ingredients separately the night before; refrigerate the wet mixture and bring it to room temperature before folding the two together (do not combine wet and dry until baking, or the leavening will deflate). Baked muffins freeze beautifully: cool fully, wrap individually, and freeze for up to 3 months. Thaw at room temperature or warm a frozen muffin in a 325°F (160°C) oven for about 12 minutes.
Storage
Store cooled muffins in an airtight container lined with a paper towel (with a second towel on top to absorb moisture) at room temperature for up to 3 days. Refresh in a 300°F (150°C) oven for 5 minutes to revive the texture. They keep, well-wrapped, in the refrigerator for up to 5 days but are best at room temperature.
Variations
Lemon Blueberry
Whisk the zest of 2 lemons into the sugar before adding the wet ingredients, and add 1 tablespoon of lemon juice. Finish warm muffins with a quick glaze of 120 g powdered sugar whisked with 1 to 2 tablespoons lemon juice.
Streusel-Topped
Skip the coarse sugar and instead rub together 60 g flour, 50 g brown sugar, 1/2 teaspoon cinnamon, and 40 g cold butter into coarse crumbs. Mound onto the batter before baking for a classic crumb-topped muffin.
Whole Wheat and Honey
Replace 150 g of the all-purpose flour with white whole wheat flour and swap 50 g of the sugar for honey added with the wet ingredients. Expect a nuttier crumb and slightly lower dome.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
Can I use frozen blueberries in this blueberry muffin recipe?
Yes, and this blueberry muffin recipe works with frozen berries straight from the freezer. Do not thaw them first or they will bleed gray-purple streaks into the batter. Toss the frozen berries in the tablespoon of flour, fold them in while still hard, and add 2 to 3 minutes to the bake time.
Why did my blueberries sink to the bottom?
Berries sink when the batter is too thin or the fruit is too wet. Two fixes work together: keep the batter thick (resist the urge to add extra milk) and toss the blueberries in a tablespoon of flour before folding them in, which gives them just enough grip to stay suspended.
How do I get tall, bakery-style domes?
Three things: fill the cups higher than you think you should (right to or just over the rim), start the bake at a high 425°F (220°C) for the first 5 minutes to force a rapid rise, then lower the heat to set the crumb. Cold batter and a slightly thicker mix also help the tops climb rather than spread.
Why are my muffins dense or rubbery?
Overmixing is almost always the cause. Once the wet and dry ingredients meet, fold only until the flour disappears, lumps and all, then stop. Excess stirring builds gluten and knocks the air out, producing tough, tunneled muffins. A few lumps in the batter are a good sign.
Can I make these into mini muffins or a loaf?
Yes. For minis, bake at 375°F (190°C) for 11 to 13 minutes (skip the high-heat blast, which can scorch small muffins). For a loaf, pour the batter into a greased 9x5-inch pan and bake at 350°F (175°C) for 55 to 65 minutes, tenting with foil if the top browns too quickly.
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