bakery style blueberry muffins
Who decided to give the term “muffin top” a negative connotation?
For the first time probably ever, I ate one of Shmuckbucks’ blueberry muffins while out on a coffee date with mom. I was somewhat surprised that I even liked it since I find most commercial bakery items way too sweet – perhaps that particular day, the sugar hit the spot. And, naturally, the practice of enjoying a food item not made by me got the cogs turning in a how can I make this shit better sort of way.
Lo and behold, blueberry muffins. J’s favorite, and up there in mind. He was so excited by the couple batches I made, that I knew I must’ve done something right.
I know I recently shared these Double Chocolate Chip Protein Muffins, but those are quite different in nature and not meant to really mimic something you’d treat yourself to from a neighborhood bakeshop. Quite honestly, I love muffins, and could scare up many a combination before I got tired of them. They’re also one of the less fussy goodies to make at home. And who doesn’t love less fuss?
With these dudes, that loveable tall muffin top is key, and the interior is soft, speckled with gorgeous blueberries, and passes “the squoosh test” so I dubbed it. You know, that perfect springy texture and soft crumb. Like a naked cupcake. I’m just gonna call muffins “Naked Cupcakes” now.
Get Nakey
Well, don’t. Or if you do, I don’t need to know. I ain’t that kind of blog.
For this batter, in addition to the general ingredients you’d expect, I use lots of Greek yogurt for a super moist finish. Mix up first the oil and sugar, then eggs, vanilla, yogurt, and a touch of buttermilk.
I’m typically a fan of one bowl desserts, but these muffins call for two bowls. I know, I know, more dishes, but not that many, especially if you have a good dishwasher at your disposal. The second bowl houses the dry ingredients: flour, baking powder, baking soda, and salt. Whisk it up until well combined, then stir into the wet ingredients. Do not over mix this shit. The batter should be very thick, and lumpy.
When that last streak of flour disappears, fold in the blueberries. You can use either fresh or frozen: if frozen, do not thaw first, and be gentle when stirring so to not make them bleed too much into the batter.
Rest Is Best
Second big important note: leave that batter alone for awhile!
I found 30 minutes was just fine if you’re impatient and want to get the muffins in ASAP. The caps will still rise and poof like the beloved bakery muffin, but you don’t have to preplan too much. If you have an hour, or even up to overnight, more the merrier. Just make sure to cover the bowl and set it in the fridge if you’re doing the overnight sleep.
The resting period allows the starches in the flour to absorb the liquid, creating a thicker batter that swells up as it bakes. Your batter, as a result, will look poofier and airier when you’re ready to scoop it into the tins. If you let the batter sit overnight, you might need to give it a gentle stir, but try not to deflate the bubbles entirely.
While your batter hangs out in the bowl, preheat the oven to 425. Which brings me to my next point…
It’s Gettin’ Hot In Here
The first few minutes of your muffin bake time should be at a higher temperature. The shock of the hot oven creates a strong leavening effect in the muffins, thus catalyzing those big fat lids.
Fill up your muffin tins almost to the top and sprinkle with turbinado or demerera sugar (for that pretty sparkle). I leave about 1/8 inch of space. Pop them in the oven for 5 minutes, then turn the heat down to 375 and bake until the tops are golden and the centers are no longer gooey. Let them cool in the tins for a bit, then enjoy one or two warm, or move to a wire rack to cool completely before storing.
If you don’t want to eat them all at once, these guys are great in the fridge for up to 5 days, or frozen for up to 3 months. The glittery sugar will likely dissolve from the muffins, but they won’t be any less tasty.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Bloobs for noobs:
Baked Blueberry Chai Doughnuts
Blueberry Lemon Sugar Brioche Rolls
Bursting Blueberry Lime Cupcakes
bakery style blueberry muffins
Ingredients
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup plain whole milk Greek yogurt
- 1/2 cup buttermilk
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup turbinado or demerera sugar
Instructions
- In a large bowl, beat the sugar and oil until well incorporated, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla, Greek yogurt, and buttermilk, until combined.
- In a separate bowl, stir together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and mix until just combined. Do not overmix. Fold the blueberries into the batter. Cover the bowl and let the batter rest for at least 30 minutes at room temperature, or up to overnight in the fridge.
- While the batter rests, preheat the oven to 425 degrees. Line a 12-cup muffin tin with liners, plus 4-6 of a second muffin tin.
- Scoop the batter into the tins, filling them almost all of the way to the top. Sprinkle with the turbinado/demerera sugar. Bake for 5 minutes, then switch the oven to 375 and bake an additional 12-15 minutes until the tops are golden and an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the tins, then transfer to a wire rack to cool completely before storing. Highly recommend eating one or two warm!
