Bakery Style Blueberry Muffins
Love bakery-style muffins and want to keep a batch in the freezer? You've come to the right place. These giant bakery-style blueberry muffins are like little individual cakes for breakfast.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ tsp baking soda
- ½ teaspoon salt
- ⅓ cup, 5 tbsp, unsalted butter, melted and cooled
- ⅓ cup canola oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- ⅔ cup full fat sour cream, at room temperature
- ½ cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup blueberries
- coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F and prepare a 6-slot jumbo muffin tin with liners and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the melted butter, oil, sugar, and eggs and stir until combined. Then add in the sour cream, milk, and vanilla. The mixture will be thick. Add in the dry ingredients and continue to stir. Switch to a spatula and fold in clumps until the mixture is fully combined. It will be a little lumpy, but that's fine. Gently fold in the blueberries. Try to avoid over-mixing with the berries in the batter so they don't burst.
- Add batter to the muffin tin and fill all the way to the top. Generously top each muffin with the coarse sugar.
- Bake muffins at 425°F for 5 minutes and turn the heat down on the oven to 350°F while the muffins are in the oven. Continue to bake for 25-30 minutes, until the muffins are fully browned on top and a toothpick can run clean through them. Let muffins slightly cool, for about 10 minutes in the pan before taking them out. Eat them fresh for the best bite!
- The muffins will last about a week in an airtight container and 3-4 months frozen in the freezer.