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Yield: 12 muffins

Blueberry Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Jess Italiano
These blueberry muffins are incredibly soft, full of sweet wild blueberries, and come together in just 30 minutes! You'll love the crisp bakery-style dome tops, the moist & fluffy texture, & juicy blueberries in each bite!
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Ingredients
 

  • 313 grams (2 ½ cups) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 113 grams (½ cup) unsalted butter, melted, European style is preferred
  • 200 grams (1 cup) granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 240 grams (1 cup) whole cultured buttermilk, room temperature
  • 130 grams (½ cup plus 1 tablespoon) sour cream, room temperature
  • 250 grams (2 cups) frozen wild blueberries, plus one tablespoon all purpose flour

Instructions
 

  • Preheat oven to 425F and line a muffin tin with 6 cups, leaving every other one empty.
  • In a bowl, toss together the blueberries & one tablespoon of flour. If using frozen berries, set the bowl back in the freezer until ready to use. Keeping them frozen until the last possible second allows for the berries to bleed beautiful streaks of purple & blue in the batter, but doesn't change the batter all one color.
    250 grams frozen wild blueberries
  • In a large bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Make a well with the dry ingredients & set aside.
    313 grams all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
  • Separately, whisk together the melted butter, sugar, eggs, vanilla extract, buttermilk, and sour cream until combined.
    113 grams unsalted butter, 200 grams granulated sugar, 2 eggs, 1 tablespoon vanilla extract, 240 grams whole cultured buttermilk, 130 grams sour cream
  • Pour the wet ingredients into the well of dry ingredients and gradually whisk in more flour until a batter forms.
  • Add half of the blueberries and fold only once or twice through. Add the remaining blueberries & repeat. Scoop the batter into each lined cup - overfilling it so the batter sits higher than the pan.
  • Dust the tops with sanding sugar. Bake for 8 minutes, then without opening the other door, reduce the temperature to 350F and bake for another 10-13 minutes until the tops are set but still slightly soft in the middle. If you need to bake in two batches, don't forget to increase the temperature back up to 425F.
  • Let the muffins cool in the pan for 5 minutes before inverting them onto a cooling rack to cool completely.

Notes

  • Storage: store the baked muffins in an airtight container at room temperature, once they have cooled completely.
  • Freezing: the muffins can be individually wrapped & frozen - they will stay fresh for 1-2 months!
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