Description
Follow this recipe to bake blueberry muffins that stay extremely moist and achieve a high, bakery-style dome.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 2 tablespoons all-purpose flour (for coating berries)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, buttermilk, vegetable oil, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and causes tough muffins.
- In a small bowl, toss the blueberries with the 2 tablespoons of flour. This coating helps prevent the berries from sinking to the bottom.
- Gently fold the coated blueberries into the batter.
- Fill each muffin cup nearly to the top, about 3/4 full. For extra height, mound the batter slightly in the center.
- Sprinkle the tops of the filled cups with coarse sugar.
- Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
- Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for 15 to 18 minutes more, 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
- Use room temperature egg and buttermilk. Cold ingredients inhibit proper rising.
- Do not thaw frozen blueberries; toss them directly into the batter while frozen.
- The two-temperature baking method (high heat start, lower heat finish) is key for tall tops.
- Avoid stirring the batter once the flour is incorporated; mix only until streaks disappear.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 250
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 35