bakery style blueberry muffins
Speckled with fresh blueberries and just enough sweetness to curb those cravings without the resulting coma.
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!