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Blueberry Muffins

Bakery-style blueberry muffins with tall, domed tops and a crunchy sugar crust. Bursting with juicy blueberries in every bite.

SnackAmericanEasy

10 min

Prep

25 min

Cook

35 min

Total

Servings

Easy

Difficulty

Instructions

Preheat oven to 425F. Line a muffin tin with paper liners. Whisk flour, sugar, baking powder, and salt in a large bowl.

In a separate bowl, whisk oil, eggs, milk, sour cream, and vanilla. Pour wet into dry and fold until just combined (a few lumps are fine). Gently fold in blueberries.

Tip: Overmixing develops gluten, which makes muffins tough and dense. Stop folding the moment the flour disappears.

Fill each liner to the very top (overfilling is how you get the tall dome). Sprinkle with coarse sugar.

Bake at 425F for 5 minutes (this burst of heat creates the dome), then reduce to 375F and bake 18-20 more minutes until golden and a toothpick comes out clean.

Nutrition per Serving

220kcal

Calories

Protein

34g

Carbs

Fat

Fiber

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Blueberry Muffins

Ingredients

Instructions

Nutrition per Serving

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