Bakehouse · American
Bakery-Style Blueberry Muffins
Tall, golden domes are the reward for starting these muffins at a high oven temperature, and every bite is packed with bursting berries. A touch of sour cream keeps the crumb plush and tender for a couple of days.
Test kitchen note: Toss the blueberries in a spoonful of the flour mixture and fold them in last; they stay suspended instead of sinking to the bottom.
Method 7 steps
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Heat the oven to 425F and grease a 12-cup muffin tin well, including the top surface.
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Whisk the flour, baking powder, baking soda and salt together. Remove 1 tablespoon and toss it with the blueberries.
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In another bowl, whisk the sugar and eggs until pale, then whisk in the sour cream, milk, melted butter and vanilla.
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Fold the dry ingredients into the wet with a spatula until just combined, then gently fold in the coated blueberries.
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Divide the thick batter among the cups, filling them to the rim.
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Bake 5 minutes at 425F, then reduce the heat to 350F and bake 16 to 18 minutes more, until golden and springy.
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Cool in the tin for 5 minutes, then move the muffins to a rack.
That is the whole pie. Enjoy every slice.
Pairs well with
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