How To Bake Bakery Style Muffins
Servings: muffins
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar, plus additional for sprinkling on top
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 1 ½ cups buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups blueberries
Instructions
- Whisk together 3 ½ cups of flour, 1 cup of sugar, baking powder and salt in a large bowl. Stir in melted butter. The batter will be very crumbly at this point.
- In a separate bowl, whisk together buttermilk, eggs and vanilla extract. Slowly add this mixture a little at a time to the butter mixture and stir until combined. The batter will still be slightly lumpy and possibly still have streaks of flour in it.
- Toss the blueberries with the remaining ½ cup of flour. Gently fold the berries and flour into the batter. Refrigerate the batter for at least one hour.
- Preheat your oven to 425°F. Grease two 12-cup muffin tins or line with paper liners. Tip: try these easy DIY parchment paper muffin liners!
- Fill each paper-lined muffin cup to the top. If you have empty cups, fill them with about ½" of water. Sprinkle a half teaspoon of sugar on top of the batter in each cup.
- Bake at 425°F for about 6 minutes or until the muffins have risen about ½" above the rim of the muffin tin. Then turn the oven down to 400°F and bake for an additional 8-10 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for about 4 minutes and then transfer to a cooling rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 162mg | Fiber: 1g | Sugar: 11g
