These muffins employ the classic muffin-making method of adding wet ingredients to dry ingredients no electric mixer necessary! Stir with a rubber spatula to gently combine. Fold the dry ingredients into the wet ingredients until barely combined (some streaks of flour should still remain). Add into batter reserving a small amount to toss with blueberries. Combine topping ingredients together in a medium-sized bowl until it becomes crumbly. Preheat your oven to 425 degrees F. Line a jumbo muffin pan with muffin papers. Sift together flour, baking powder, baking soda, and salt in a bowl. Add in 1 egg at a time and mix. Preheat oven to 400. Having a few big crumbles is totally fine too. Set aside. Possible Variations and Substitutions Scrape the bottom and sides of the bowl. whole wheat: use whole wheat flour in place of all-purpose flour; crumb topping: make a crumb topping from my Cinnamon Coffee Cake Muffins recipe and sprinkle on each muffin . Sift together flour, salt and baking powder. In a medium sized bowl, mix together flour, baking soda, baking powder, cinnamon, and salt. Fold in frozen blueberries. Set aside. In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Next, beat the butter and sugar for a few minutes until light and creamy. In a medium bowl combine all purpose flour, baking powder, baking soda and salt. First whisk together the all-purpose flour, granulated sugar, and cinnamon. In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy. Add in eggs and vanilla extract and beat until well combined, 30 seconds. Gently fold in blueberries. To refresh a frozen muffin, microwave it for 30 to 45 seconds at 50% power or until even the berries are defrosted. For standard muffins, line with 12 muffin liners. Line 12 muffin cups with paper liners and set aside. In a medium bowl, whisk the flour with the baking powder and salt. If you are using paper liners, line 6 jumbo bakery-style muffin tins. Alternating between flour and milk, add into mixture until just combined. Fold in the blueberries. Do not over mix! Bake - Bake for 25-30 minutes until golden brown! 3. Toss the blueberries in the remaining 2 tablespoons of flour and set aside. In a saucepan, heat 1 cup of the blueberries and 1 tablespoon of sugar over medium-high heat. Best ever Blueberry Crumble Muffins made from scratch. Toss blueberries with 1 teaspoon of flour. Blueberries- I recommend using fresh blueberries for these bakery-style muffins Butter- unsalted butter gives the muffins the best flavor that really can't be replicated with vegetable oil Sugar- granulated white sugar sweetens and adds moisture to the muffins Eggs- make sure they're large and at room temperature Fold in the blueberries. Mix until well combined. STEP 1: Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Add eggs, vanilla and milk. There are TONS of blueberry muffin recipes out there, so what makes this one so good? Place blueberries in a medium bowl and add the reserved flour. Streusel In a small bowl, rub the sugar and lemon zest between clean fingers until the lemon zest is very fragrant. Preheat oven to 425 F (218 C). Spray the liners with a non-stick baking spray (optional). 420 S. Johnstone Ave. Bartlesville, OK 74003. Next, add the eggs in the batter one a time stirring after each egg as well as the vanilla and lemon extract. Use a rubber spatula to gently fold in the blueberries. Scoop the batter into the prepared muffin cups. You can also use a 12 cup muffin pan. Whisk in the sugars, and then the eggs. Make the Crumb Topping - In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. Fill - fill the muffin cups with batter. Set aside. In a bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, salt, lemon zest, and set aside. Instructions. For starters, these bake with perfect round muffin tops. Freeze until solid, then pile into a freezer-safe bag or container. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Preheat oven to 425 degrees and line a muffin tin with muffin liners Mix together the melted butter, oil, sugar, eggs, yogurt, vanilla and milk together until combined Add in the flour, baking powder and cinnamon and mix until completely combined (the batter will be thick) then fold in the blueberries Stir the sour cream, milk, lemon juice, canola oil, egg, vanilla and lemon zest together in a medium bowl. Set aside. Beat in the oil and eggs. Add egg and vanilla. Stir in sour cream until thoroughly combined. In a bowl, combine the flour, baking powder and coarse salt. Variations: gluten-free: use gluten-free flour if you are familiar with it; 1:1 ratio is best. Mix on medium speed until combined. Combine the dry ingredients Whisk together the flour, baking powder, baking soda and salt; set aside. Stir together milk, oil, and eggs in a small bowl; add to dry ingredients, stirring just until dry ingredients are moistened. Preheat the oven to 400 degrees F. 2. Don't over mix the batter. Mix in the butter with your fingers or a pastry cutter until you have a crumb mixture. 2. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Place the baked and cooled blueberry muffins on a small flat surface, like a rimmed baking sheet, in a single layer. Do not overmix. Whisk together the dry ingredients in a large bowl. Preheat oven to 425F. Just try not to deflate it. Set aside. Make the crumb topping. Set aside. Line a 12-cup muffin pan with paper liners. Yes I know, it's spilled over before but this works. Then stir in the melted butter until incorporated and use your fingers to form thick crumbs. Grease 10 standard size muffin tins and line with cupcake liners. Beat in the milk and vanilla. In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined. In a large bowl, beat butter and sugar until light and fluffy. Whisk to blend. Mix in the baking powder and salt. In another bowl, mix the melted butter with the sugar Add the eggs and mix well, then add the milk and vanilla and mix again. It's been five whole years since I was introduced to the world's best muffin recipe. Make the Muffins: Melt the butter in a large mixing bowl. Whisk again. The Best Bakery Style Blueberry Muffins You'll Ever Eat The best blueberry muffins you'll ever make! Next add in lemon juice, oil, melted butter, vanilla and lemon extract. Alternatively, grease the muffin tins and set aside. Preheat the oven to 375 (190C) and line 8 muffin cups with paper liners. Preheat the oven to 350 degrees Fahrenheit. First, start by preheating your oven to 400 degrees Fahrenheit. In a separate bowl whisk together butter and canola oil. Sift and mix flour, baking powder and salt in a medium-sized bowl and set aside. Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners. Sprinkle the top of each cavity, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar each. Line a 6 cup jumbo muffin pan with high walled paper cups or grease and flour. BLUEBERRY MUFFINS: 3 cups all purpose flour 1 Tablespoon baking powder pinch of salt 1 cup sugar cup (1 stick) of melted salted butter 1 cup plain greek yogurt 2 Tablespoons milk 2 Tablespoons orange juice (preferably fresher squeezed) 2 eggs room temperature 1 teaspoons vanilla 2 cups fresh or frozen blueberries Instructions FOR THE TOPPING Each liner is filled to the brim and the batter is made with the right ratio of flour to sugar to fat. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside. Step-By-SteP instructions To begin, combine the flour, baking powder and salt in a medium bowl. Spoon batter into 12 greased muffin cups, generously filling completely full. Bake each muffin tin for 18 to 22 minutes, or until the muffins are domed and golden brown around the edges. Mix the wet ingredients and dry ingredients together. For the Muffins. STEP 2: Whisk until well combined. Whisk together all the wet ingredients in a separate bowl. In a large bowl, combine the flour, sugar, baking powder and salt. Preheat oven to 350 degrees. Sift the dry ingredients into the wet ingredients. Mix together and set aside. Add the wet ingredients to the dry ingredients. Pour wet ingredients into dry and combine. Reserve 1 cup of the sugar/flour mixture in a small bowl and set aside. Preheat the oven to 425 and line muffin tins with liners. Then toss together the flour, baking powder, baking soda, and salt in a large bowl. Preheat oven to 425 F (218 C). Set aside. Preheat the oven to 425F. Add in milk on low speed until just combined. How to make Blueberry Muffins 1. Healthy Carrot Cake Muffins . Cover the bowl with plastic wrap and place in the fridge until ready to use. Add blueberries, ensuring all blueberries are coated in flour. Gently use a spatula to fold the wet ingredients into the dry ingredients, being careful not to over-mix. In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined. Sprinkle batter evenly with 4 teaspoons sugar. Whisk the dry ingredients together. Set aside. Mix together well and set aside. Print Pin Rate Ingredients Blueberry muffins 350 grams (2 and 1/2 cups) plain flour or all purpose flour 3 level teaspoons baking powder 200 grams (1 cup) caster sugar or granulated sugar 120 ml (1/2 cup) vegetable oil 1 teaspoon vanilla extract 2 large eggs 240 ml (1 cup) buttermilk* Whisk and set aside. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Preheat the oven to 400F. Originally published in 2013, this chocolate chip muffin recipe has remained a reader favorite. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. You may need to use your hands/fingers to form into nice crumbles. Mash 1/2 cup of the blueberries. Bring to a boil, reduce to a simmer, and break the blueberries apart with a fork or masher as they cook. Prepare streusel topping and set aside. Fill muffin cups right to the top and set aside. 13 ratings 51 comments Jump to recipe Bakery Style Blueberry Muffins Bakery Style Blueberry Muffins Add in the buttermilk and sour cream and mix thoroughly. Combine the 2 cups of flour with sugar, baking soda, baking powder and salt in a large bowl. Add in the milk, eggs, and vanilla. Because of this, these muffins bake nice and tall. Gently fold in the blueberries. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. Use an electric mixer to beat at medium speed until smooth. Add the eggs, milk and vanilla to the remaining mixture. In a small bowl, whisk together flour, baking powder and salt and set aside. Add sugar to the bowl of an electric stand mixer, add lemon zest mix with paddle attachment for 15 seconds. If it springs back the muffin is done! In a separate bowl, whisk together 1 cup sugar, the eggs, vegetable oil, melted butter, buttermilk, and vanilla extract until well-combined. (just leave about a 1/8 from the top). Preheat oven to 425F and prepare a muffin tin with liners. Mixing this by hand is a better way to ensure that you don't overbeat the mix. Preheat oven to 375 degrees. Preheat oven to 425 degrees. Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside. Add milk, and mix until incorporated. This is because room temperature ingredients homogenize best, which will produce a nicer crumb and higher rise. Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula . Over mixing can lead to a dense muffin. For Crumb Topping. In honor of National Muffin Day, here's why our Blueberry-Sour Cream Muffin recipe is the greatest of all time. Line a standard 12-well muffin tin with paper liners, or coat the wells with butter or cooking spray; set aside. Instructions. Add the buttermilk mixture into the flour and use a spatula to mix until just about halfway incorporated. In a large bowl, beat together butter and sugar until well-combined. 3. To make the crumb topping, mix together the cup sugar, flour, butter, and cinnamon using a fork. Then beat in the vanilla and almond extracts. 861 followers . Spray the top of your muffin pan with non-stick spray. For the muffins. I also use this bakery style muffin recipe for my raspberry chocolate chip muffins, chocolate chip muffins, and jumbo blueberry muffins. Set aside. In a large bowl, cream together the unsalted butter and sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, oil, buttermilk, vanilla, and melted butter. Preheat oven to 400F and line a 12 cup muffin pan with paper liners. Spray a muffin tin lightly with nonstick spray and line with muffin liners. Add the mashed and whole berries to the batter, stirring just to combine and distribute. It's okay to have some small clumps of flour. Fully dry the blueberries. Cream together the softened butter and sugar. A skewer inserted into the center of a muffin should come out with a few crumbs attached. Fold the blueberries into the dry ingredients. Make the Muffin Batter: In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined. In a separate bowl, toss together blueberries and 1 tablespoon flour. Preheat oven to 425 degrees and lightly grease or line a 12 cup muffin baking pan. Bake at 400 for 20 to 25 minutes or until . Beat in the eggs one at a time. Add the beaten egg, the milk and the oil to the dry mixture and stir until everything is combined. In another bowl, whisk together flour, baking powder and salt. 1 cups fresh blueberries 1-2 tablespoons Turbinado sugar for sprinkling Instructions Preheat oven to 400f/200C. Preheat the oven to 410F/210C and line a muffin pan with paper liners. In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. In a medium bowl; whisk together the oil, one cup of sugar, eggs, milk, yogurt, and vanilla. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. In a large bowl, whisk together flour, baking powder and salt. In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest. Prepare the streusel topping in a small bowl and set aside. amy on February 8, 2021 at 4:04 pm. Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Pour dry ingredients into wet and stir until just combined. Preheat oven to 400 Degrees. Drop in the blueberries and mix a little bit more, just . Preheat the oven to 425 degrees F. Grease an entire standard-size muffin pan with shortening or spray with non-stick cooking spray. Sprinkle over muffins, then place muffin pan inside the preheated oven. In a small mixing bowl, combine all the ingredients for the streusel, using a fork or a pastry cutter to stir together until the mixture resembles wet sand. Best Blueberry Muffins, Bakery Style These blueberry muffins are reminiscent of the beautiful muffins you'd find at your favorite bakery. Line the pan with cupcake/muffin liners. Mix together until flour is completely mixed in with wet ingredients, about 30 seconds. Add eggs, milk, and vanilla, and mix well. Set aside. Pour liquid ingredients into flour mixture and blend until moistened. Stir dry ingredients (2 cups flour, baking powder, and salt) into the wet ingredients. Set aside. STEP 3: Add the flour to the bowl. Mix the flour, baking powder, baking soda and salt in a large bowl. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt. You can gently stir it first. Line the muffin pan with paper liners and spray lightly with nonstick cooking spray. The rest, gently press on top of each muffin for the bakery-style look. Mix thoroughly. Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. Set aside. Place the streusel in the refrigerator until ready to use. Fill the muffin papers almost ALL THE WAY TO THE TOP OF THE PAPER. Combine the melted butter, eggs, greek yogurt, buttermilk, and sugar together. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt. In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Toss blueberries with 2 tablespoons flour and fold them into the batter gently. Now in a large mixing bowl with an electric mixer beat eggs until light and fluffy. For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with. In a mixing bowl combine 2 cups of flour, baking powder, and salt. Instructions. Gently stir in the mashed berries and then gently mix in . Bake for 20 to 25 minutes, or until done. Add flour mixture to the wet ingredients and fold the two together with a spoon/spatula. Pre-heat the oven to 375 degrees F. Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray. Fill greased or paper-lined muffin cups three-fourths full. Pour in the melted butter and mix with a fork until combined and crumbly. In a large bowl, whisk together butter and sugar until light and fluffy. Spoon batter evenly into the 8 prepared muffin cups. In a small bowl, whisk together flour, baking powder, baking soda and salt. Preheat oven to 375. How to Make this Blueberry Muffin Recipe Even though it took me over a decade to figure this blueberry muffin recipe out, it couldn't be simpler to make. x. Be sure to dry the blueberries as best as possible - wet blueberries have a tendency to sink to the bottom of the muffins. Line Jumbo Muffin pan with muffin liners. Rinse your blueberries and pat them dry with a clean kitchen towel. Next, whisk together the melted butter with the sugar to make a slurry in a separate bowl. Add in the milk and cooled melted butter and vanilla and Greek yogurt. Stir in the buttermilk and vanilla extract. In a large bowl combine both sugars, baking powder, baking soda, and salt. Arrange a rack in the middle of the oven and heat to 350F. Instructions. Whisk all the dry ingredients. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside. 4. Whisk the granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl. These incredible bakery style blueberry muffins with crumb topping are moist, perfectly sweet and b. January Harris. What makes this the BEST blueberry muffin recipe? Add lemon juice, lemon zest, eggs, vanilla, and milk. Add in dry ingredients on low speed until just combined. Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Sprinkle about 1 teaspoon granulated sugar atop each muffin. For the Blueberry Muffins: 3 cups (360 grams) all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup (227 grams ounces) unsalted butter, at room temperature 1 and 1/2 cups granulated sugar 2 large eggs, at room temperature 3 teaspoons pure vanilla extract 1 cup full-fat sour cream, at room temperature Tips For Making The Best Blueberry Muffins To test doneness without piercing your muffin, poke the top of the dome. Fold in blueberries. Preheat oven to 350. Preheat the oven to 375 degrees F. Line muffin cups with paper or foil liners or spray muffin tins with cooking spray. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside. In a small bowl, whisk together the oil, egg, buttermilk and vanilla. Gently fold in the blueberries. (Batter will be thick.) They're extra moist and loaded with blueberries. Combine the wet ingredients Add the eggs to a large mixing bowl. Top the muffins. Now put the flour, sugar, baking powder and salt in a large bowl. Here are the steps: Preheat oven. Stir gently to coat the blueberries with flour. Reduce the heat in the oven to 350 F degrees and bake for 20 minutes or until a tooth pick inserted in the middle comes out clean. Instructions. Gradually mix in the flour mixture, alternating with the milk. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Mix the wet and dry ingredients until just combined. In a smaller mixing bowl, beat eggs until frothy. Bonus: buttery, crisp streusel is involved. In a large mixing bowl, whisk the melted butter, oil and sugar, until combined. In a large bowl whisk together the remaining flour, baking powder, baking soda, salt, cinnamon and lemon zest if using. In a medium-sized bowl, mix together the lemon sugar, all-purpose flour, and cinnamon. Stir until just combined. The batter will be THICK. In a large bowl, mix together the oil, melted butter, and sugar. Whisk to combine. In a large bowl, cream together the butter and sugars. Add lemon juice and zest and mix to incorporate. Set aside. For the muffins, whisk together flour, baking powder, salt, and sugar in a large bowl. In a large bowl; whisk together the flour, baking powder, and salt. In a small bowl toss the blueberries with 1 tbsp flour. Whisk together the sour cream, eggs, and vanilla extract in a medium bowl. Whisk everything until combined, then form a well in the center to pour your wet ingredients in. And it's safe to say our relationship goes beyond mere dalliancethese are the muffins I will bake for my . In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. An Ode To the World's Best Muffin Recipe. Add in the melted butter, then mix together until you have small streusel crumbles. Line a 16-mold muffin tin with cupcake liners. Add the dry ingredients to the wet ingredients and mix until well combined. Mix in eggs and vanilla until combined. 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