Bakery Style Blueberry Muffins

These muffins are a little bit crunchy on the outside, and moist and fluffy inside. They’re also really easy to make in just about 10 minutes, which makes them perfect for an after-school snack or breakfast with the family!.

Bakery style blueberry muffins with sour cream is a recipe that is perfect for breakfast or brunch. This recipe includes fresh blueberries, eggs, and flour.

I’d want to use this occasion to talk about poor television series. And when I say awful, I don’t mean bad at all. They’re the series you binge-watch late at night while eating ice cream in your bed. Or on your sofa, sipping coffee and enjoying a Bakery Style Blueberry Muffin on a Sunday morning (more on muffins later).

I’m going to declare right now that I have good taste in movies and television series. I prefer to agree with reviewers on movie reviews, accept Rotten Tomatoes scores, and love “excellent” television in general.

However, I like extremely awful ones as well. I’m talking about very awful ones. Monday evenings at 8 p.m., you’ll find me on my sofa, a brownie in one hand and the remote in the other, watching The Bachelor on ABC. Every episode of Sex and the City has been seen by me (which is brilliant, by the way). I binge-watch programs like The Kardashians, Gossip Girl, and The Only Way Is Essex for weeks at a time. I’m a little ashamed to mention that last one since it’s genuinely very bad.

Except for The Only Way Is Essex, I believe it’s more accurate to say I have a lot of guilty pleasure TV series. It’s terrible. Sorry for the inconvenience). And I’m still a fan of Jersey Shore A.F.

So it’s evident that I have certain expectations.

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Alex makes a big deal out of the fact that I watch these programs. He’ll grin when he gets home from school and sees me watching the fourth episode of Orphan Black in one day.

I’m sorry, but I can’t help myself. Every now and again, I like to switch off my thoughts. In the midst of our hectic lives, I believe it is beneficial to engage in hobbies that demand less cerebral activation. For some, it entails preparing food. For others, it entails several visits to Facebook throughout the day. And as for me, I take a mental vacation by watching trashy television.

So, because it’s Monday, I’ll be working, attending meetings, perhaps doing some recipe testing, and, of course, watching The Bachelor.

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Let’s discuss muffins now that I’ve revealed my guilty pleasure rant. These fantastic Bakery Blueberry Muffins. They are, without a doubt, the greatest muffins I’ve ever baked. People will assume you bought them from a bakery if you prepare them and bring them to an event.

The top is deliciously crunchy and puffs up into a tender deliciousness dome. They’re cake-like in texture, but with more air pockets. They’re really fluffy and juicy. They’re also chock-full of luscious blueberries that explode in your mouth. What could be better in a muffin? I don’t even like muffins, yet I had two yesterday and one today.

So, the next time you need to de-stress, I strongly advise you to watch Property Brothers. Alternatively, try these Blueberry Yogurt Muffins in a Bakery Style. Whatever makes you happy.

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Blueberry Muffins: How to Make Them

These simple blueberry muffins are the baked good for you if you need a mental break. To begin, cream together the butter and sugar for a few minutes, or until the mixture is frothy and somewhat pale in color. Then, once everything is incorporated, add the egg, Greek yogurt, and vanilla. (To give these muffins a delicate tanginess, use nonfat yogurt.)

Combine the dry ingredients in a separate bowl. Set aside a few tablespoons of the dry mixture, and then combine the remaining ingredients with the wet ones. Before adding the blueberries, coat them in the dry mixture you set up. The blueberries will not sink to the bottom of the muffins as a result of this!

Scoop the batter into the prepared muffin tins and bake for 20 minutes, turning the heat down halfway through. Allow the muffins to cool for a few minutes before eating. I suggest slathering these lovelies with butter and/or jam; they’re quite addictive!

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Print

  • 8 sky-high muffins 1 time
  • 8 sky-high muffins 1 time

Scale:

1x2x3x

  • 8 sky-high muffins 1 time

Ingredients

  • a half cup of flour
  • 1 1/2 tablespoons powdered baking soda
  • 1/2 teaspoon bicarbonate of soda
  • a quarter teaspoon of salt
  • a quarter cup of sugar
  • 5 tablespoons room temperature butter
  • 1 big room-temperature egg
  • 3/4 cup greek yogurt (nonfat)
  • vanilla extract (two tablespoons)
  • 1 cup fresh or frozen blueberries
  • sprinkling sugar (turbinado) (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Set aside 8 large muffin pans that have been greased.
  2. 3 minutes on high in a standing mixer equipped with a paddle attachment, cream the butter and sugar until light and fluffy. For another minute, beat in the egg. Combine the greek yogurt and vanilla essence in a mixing bowl.
  3. Combine the flour, baking powder, baking soda, and salt in a small mixing dish. 2 tablespoons of the mixture should be set aside, and the remainder should be mixed into the wet ingredients until it starts to come together (not fully incorporated). Toss the blueberries with the flour mixture you set aside, then fold them into the batter until just blended. The batter will be rather thick.
  4. Fill prepared muffin pans all the way to the top with batter. If used, dust tops with Turbinado sugar. Bake at 425°F for 5 minutes, then reduce to 375°F and bake for an additional 15 minutes, or until golden brown and springy to the touch. Remove from the oven and set aside for at least 15 minutes before serving!

More simple muffin recipes may be found at:

Muffins with bananas and Nutella

Muffins with blueberries and bananas made with oat flour

Muffins with Morning Glory

Recipe for Anything But Basic Muffins (with 9 variants!) 

Muffins with Dirty Chai

These lemon blueberry muffins with streusel topping are a great way to start your day. The muffins are light and fluffy, and the lemon flavor is subtle.

Frequently Asked Questions

What is the secret to moist muffins?

A: to make moist muffins, mix in a few tablespoons of liquid such as milk or water with the flour mixture.

How do you get muffins to rise high?

A: To make a muffin rise high, first use some flour and water to create a dough. Next, form the dough into small balls of different sizes then flatten them out on the baking sheet. Lastly, put sugar in the center of each ball before placing it back onto the baking sheet. This will cause all of your muffins to have an exposed sugary crust when they are done cooking later on in their oven or frying pans.

How do you make Martha Stewart blueberry muffins?

A: You start by preheating the oven to 350 degrees. Then, you whisk together flour, salt, baking powder and a dash of cinnamon in a bowl until it is well mixed. Next, you mix butter with sugar in another dish until they are light brown then pour that mixture on top of the dry ingredients and mix them all together using your hands or a spatula for about 3-4 minutes. Lastly, add milk alternately with blueberries one tablespoon at time while folding into batter as not to overmix

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