How do I get my muffins to rise higher?

A For tall bakery-style domes, make sure your baking powder and baking soda are fresh use cold ingredients except for the butter start with a high oven temperature and then lower it and importantly slightly overfill the muffin liners.

Why do my blueberries sink to the bottom?

A This usually happens if the batter is too thin or overmixed. Using frozen blueberries keeps them firm also make sure your batter is thick enough to suspend the berries.

My muffins turned out dry what went wrong?

A Dryness can result from overmixing the batter using too much flour or baking for too long. Ensure you measure flour correctly and bake only until a toothpick inserted in the center comes out with moist crumbs.

Can I use fresh blueberries instead of frozen?

A Yes you can Fresh blueberries work well though they might sink slightly more than frozen ones and could release more color into the batter.

What is the best way to store leftover muffins?

A Store cooled muffins in an airtight container at room temperature. Adding a slice of bread or paper towel can help absorb moisture and keep them fresh.

Can I substitute the sour cream or buttermilk?

A You can substitute full-fat Greek yogurt for sour cream. For buttermilk homemade substitutes aren't ideal for this recipe's texture but you could try plain yogurt or sour cream thinned with a little milk as a last resort though the texture might change.

The BEST Bakery-Style Blueberry Muffins (My Pro Secrets!)

Description

These Bakery Style Blueberry Muffins are irresistibly moist and fluffy with juicy blueberries and a delightful crispy topping they are perfect for breakfast or a sweet treat!

Ingredients

3 cups (400 grams) all purpose flour, properly measured (see notes)
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 ¼ cups (300 grams) buttermilk, at room temperature
1 ¼ cups (250 grams) granulated sugar
½ cup (110 grams) unsalted butter, melted and slightly cooled
2 (100 grams) large whole eggs, at room temperature
⅓ cup (80 grams) sour cream, at room temperature
⅓ cup (70 grams) vegetable oil
1 tablespoon vanilla bean paste, or vanilla extract
1 ½ cups (200 grams) frozen wild Maine blueberries (see notes for alternatives)

For the Topping

⅛ cup (30 grams) granulated sugar
½ lemon zested

Instructions

Start by preheating your oven to 425 degrees F (220 degrees C). Prepare a 12 cup muffin pan by lining 6 cups with paper liners. To achieve those lovely bakery style domes, plan to bake the muffins in two separate batches.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now.
In a separate large bowl, whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla. Mix until everything is well combined and smooth.
Pour the wet ingredients from the large bowl into the dry ingredients in the medium bowl. Whisk them together gently until the batter is almost combined. There might still be a few dry spots. Then, carefully fold in the frozen blueberries. Be careful not to overmix the batter.
Use a scoop to fill the prepared muffin liners. Make sure to overfill them slightly so the batter is higher than the top of the liner. This helps create the domed tops.
In a small bowl, rub the lemon zest into the granulated sugar using your fingers. This releases the citrus oils and infuses the sugar with flavor. Sprinkle this lemon sugar mixture evenly over the top of each filled muffin cup.
Place the pan in the preheated 425 degree F oven. Bake for 10 minutes. After 10 minutes, without opening the oven door, reduce the oven temperature to 350 degrees F (180 degrees C). Continue baking for another 10 to 15 minutes. Halfway through this second baking phase, rotate the pan for even cooking. The muffins are done when the tops are golden brown and the surface no longer looks wet. They will feel slightly soft when you touch the tops, which helps keep them moist.
Remove the pan from the oven and let it cool on a wire rack for about 5 minutes. Do not leave them in the pan for too long. Carefully remove the muffins from the pan and place them on the wire rack to cool completely.
Wash the muffin pan, put in 6 new liners, and repeat the baking process with the remaining batter. Remember to increase the oven temperature back to 425 degrees F before baking the second batch.

Notes

Measuring Flour: Proper measurement is key for baking success. Avoid scooping the measuring cup directly into the flour bag this compacts the flour and you end up using too much. Instead, fluff the flour first with a fork or spoon, then gently spoon it into your measuring cup and level off the top with a straight edge. For the best accuracy, use a kitchen scale to weigh your flour.

Blueberries: If you prefer larger, juicier blueberries throughout your muffins, you can use fresh or regular sized frozen blueberries instead of wild ones. Using larger blueberries may also help prevent the blue color from bleeding into the batter as much.

Refrigerating Batter: You can prepare the muffin batter in advance. Store it in an airtight container in the refrigerator for up to 4 days. When you are ready to bake, you can scoop and bake the batter directly from the fridge. The initial baking time at 425 degrees F might be slightly longer, around 13 to 14 minutes, followed by 10 to 13 minutes at 350 degrees F.

Storage: Store any leftover baked muffins in an airtight container. Placing a piece of paper towel or a slice of bread in the container can help absorb excess moisture and keep them fresh longer.

Freezing: Baked muffins freeze well. Wrap individual muffins tightly in plastic wrap, then place them in an airtight container or freezer bag. They can be frozen for up to 1 month.

Nutrition

Serving Size: 1 muffin
Calories: 378 kcal
Sugar: 27 g
Sodium: 368 mg
Fat: 17 g
Saturated Fat: 7 g
Trans Fat: 0.4 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 54 mg