Bakery-Style Blueberry Muffins
Your favorite muffin only... better. These blueberry muffins are super moist with sky-high muffin tops and are sprinkled with a crunchy sugar topping!
Ingredients
- 1 cup fresh or frozen blueberries
- 2 1/2 cups plus 2 Tbsp all-purpose flour divided
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 3 large eggs at room temperature
- 3/4 cup Greek yogurt at room temperature
- 1 Tbsp vanilla extract
- 3/4 cup heavy cream at room temperature
- 1 lemon
- Turbinado sugar (or use cane sugar)
Instructions
- Toss blueberries and 2 Tbsp flour in a small bowl; set aside.
- Whisk 2 1/2 cups flour, baking powder, baking soda, and salt in a large bowl; set aside.
- Beat butter, oil, and sugar in a medium bowl using a whisk or hand mixer (I use a whisk) until smooth.
- Beat in eggs, one at a time, beating well after each addition. Beat in yogurt, vanilla, and heavy cream until smooth. Grate 1/2 tsp zest and squeeze 1 Tbsp juice from lemon into the egg mixture, mixing until smooth.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the dry. Gently fold with a wooden spoon or rubber spatula until only a few streaks of flour remain. Do not over mix here!
- Use your hand to transfer blueberries into the batter, gently shaking off any excess flour; fold blueberries into the batter until well incorporated. Cover batter with plastic wrap and allow to sit at room temperature for at least 1 hour (but up to 4 hours).*
- Meanwhile, preheat oven to 425°F and line a 12-cup muffin tin with cupcake liners.
- Evenly distribute batter among prepared muffin cups, filling each about 2/3-full. Evenly sprinkle each muffin with turbinado sugar.
- Bake muffins 5 minutes at 425°F, reduce the temperature to 375°F, and bake an additional 8 to 10 minutes or until edges are browned and the muffin tops spring back slightly when you press your finger on the tops.
- Allow the muffins to cool 10 minutes in the pan before removing to a wire rack or serving warm. These muffins can be stored in an airtight container in the refrigerator 2 to 3 days or frozen for up to 3 months.
Notes
*If you want your muffins to have a really domed top, allow the batter to sit at room temperature for about an hour. If you don't really care for the dome or you're in a pinch, you can bake them immediately.