Sweet Mornings
Bakery-Style Blueberry Muffins
Tall, domed muffins with a crunchy sugar top and berries in every bite. A hot oven start gives them that bakery rise.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 cup (200g) sugar, plus 2 tbsp for tops
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup (240ml) milk
- 1/2 cup (120ml) neutral oil
- 2 teaspoons vanilla
- 1 1/2 cups (220g) blueberries
Method
- Heat the oven to 425°F (220°C) and line a 12-cup muffin tin.
- Whisk the flour, 1 cup sugar, baking powder and salt.
- In another bowl whisk the eggs, milk, oil and vanilla.
- Stir wet into dry until just combined, then fold in the blueberries.
- Divide between the cups (fill nearly full) and sprinkle the tops with the extra sugar.
- Bake 5 minutes at 425°F, then drop to 375°F (190°C) and bake 13–15 minutes more until golden.
Cook's notes
- The hot-then-lower oven trick is what gives muffins those tall domes.
- Toss the berries in a teaspoon of flour first to stop them sinking.
- Fill the cups high — generous batter makes proper bakery-size muffins.
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Eggs
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