Bakery Style Blueberry Muffins
Soft and tender big bakery style muffins filled with plump blueberries
Servings: 12
Ingredients
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter softened
- 1 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup plain Greek yogurt
- 1 1/2 cups frozen blueberries
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 Tablespoons melted butter
Instructions
- In a bowl whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
- Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
- Slowly add the flour mixture and yogurt, alternating between the two; until just combined. Fold in the blueberries. The batter will be very thick! Let it rest for 15 minutes while your oven preheats.
- Preheat oven to 425º F
- Line a 12 cup muffin tin with 6 liners, you want to alternate every other spot to give them enough space to really rise up and not crowd each other.
- Make crumb topping by mixing flour, sugar and butter together until well blended.
- Fill each liner with a rounded 1/2 cup of batter and sprinkle crumb topping over the top of the muffins
- Bake muffins for 7 minutes, reduce oven to 350º F. and cook for 14-16 more minutes; or until a tester comes out clean. Do not open the oven door when you reduce the heat.
- Remove from oven and cool on a wire rack for 5 minutes before removing from the pan.
Notes
Adapted from Cook's Illustrated
Nutrition
Calories: 299kcal | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 317mg | Fiber: 1g | Sugar: 23g
