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If you’re looking for the perfect blueberry muffin recipe, look no further. Today, I’m sharing a bakery-style blueberry muffin recipe that is simple to make and will have your family and friends raving about it when they ask for it. There is no need to run to the bakery when you can make them in your kitchen in no time.
PERFECT BLUEBERRY MUFFINS RECIPE – The BEST bakery-style blueberry muffins made at home. This recipe is also simple to make. The secret to these wonderful muffins is the sour cream, which makes them super moist and full of flavor. These muffins are bursting with blueberries and are absolutely delicious.
Why You’ll Love This Recipe
These blueberry muffins are not just incredibly easy to prepare, but they also deliver a mouthwatering experience with every bite. The addition of sour cream ensures they are moist and flavorful, while the abundance of fresh blueberries provides a delightful burst of sweetness. Perfect for breakfast, brunch, or a snack, these muffins are sure to become a favorite!
Kitchen Equipment You’ll Need
- Muffin tin (for 24 muffins)
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 cups of blueberries
- 1 1/4 cup granulated sugar
- 1 1/4 cups light brown sugar
- 4 large eggs
- 1 cup of vegetable oil
- 1 teaspoon of pure vanilla extract
- 2 cups sour cream
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon of salt
- Demerara sugar to sprinkle on top (optional)
Step-by-Step Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Grease 24 muffin cups or line them with paper liners.
- In a large bowl, beat the eggs, then gradually add the granulated and brown sugar, mixing until smooth. Slowly incorporate the oil and vanilla extract, mixing until well blended.
- In another bowl, combine the flour, baking soda, and salt.
- Alternately add the flour mixture and sour cream to the egg mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring not to overmix.
- Fill the muffin cups about 3/4 full and sprinkle with Demerara sugar if desired.
- Bake on the center rack for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before transferring the muffins to a cooling rack. Serve warm or at room temperature. Enjoy!
Tips for Success
- Ensure your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter to keep the muffins tender.
- If using frozen blueberries, do not thaw them to prevent bleeding into the batter.
Additional Tips or Variations
- Try adding a teaspoon of lemon zest for a citrusy twist.
- For a nutty crunch, sprinkle chopped almonds or pecans on top before baking.
Nutritional Highlights (Per Serving)
Each muffin is approximately 200 calories, with 10g of fat, 30g of carbohydrates, and 3g of protein.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries? Yes, you can use frozen blueberries, but add them directly to the batter without thawing to prevent them from bleeding into the muffins.
How should I store these muffins? Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conclusion
These Perfect Blueberry Muffins are a delightful treat that you’ll want to bake again and again. They’re easy to make and perfect for sharing with loved ones. Give this recipe a try, and don’t forget to share your experiences! Happy baking!
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