Bakery‑Style Blueberry Muffins

Here’s a complete, bakery‑style recipe for Blueberry Muffins—soft, fluffy, and bursting with juicy blueberries,

topped with a golden sugar crust for that true café feel.

Ingredients (Makes 12 muffins)

• 2 cups all‑purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 cup plain yogurt or sour cream
• 2 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries
• 2 tbsp flour (to toss blueberries)

For topping:

• 2 tbsp coarse sugar (turbinado or demerara)

👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Line a 12‑cup muffin tin with paper liners.
2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs & flavoring: Beat in eggs one at a time, then add vanilla.
5. Add yogurt: Mix in yogurt (or sour cream) until smooth.
6. Combine dry & wet: Gently fold dry ingredients into wet mixture until just combined.
7. Prepare blueberries: Toss blueberries with 2 tbsp flour (prevents sinking). Fold into batter carefully.
8. Fill muffin cups: Divide batter evenly among liners, filling about ¾ full. Sprinkle tops with coarse sugar.
9. Bake: 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
10. Cool & serve: Let muffins cool 5 minutes in the pan, then transfer to a wire rack.

🌟 Tips & Variations

• Extra tall muffins: Chill batter for 30 minutes before baking.
• Citrus twist: Add zest of 1 lemon or orange to batter.
• Streusel topping: Mix ¼ cup flour, ¼ cup brown sugar, and 2 tbsp butter for a crumbly topping.
• Frozen blueberries: Use straight from freezer—don’t thaw, or they’ll bleed color.

🍴 Nutrition (per muffin)

• Calories: ~220
• Fat: 9g
• Carbs: 31g
• Protein: 4g