Blueberry Muffins

Bakery-style blueberry muffins with tall, golden domed tops, a tender crumb, and bursts of juicy blueberries in every bite, finished with a crunchy turbinado sugar topping.

By YumYum Editorial · Baking & Desserts

Prep: 15 min · Cook: 22 min · Total: 37 min · Serves 12

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 cups fresh blueberries, tossed in 1 tbsp flour
• 2 tbsp turbinado sugar, for topping

Instructions

1. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
2. Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. In a separate bowl, whisk melted butter, eggs, milk, yogurt, vanilla, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
5. Fold in the flour-coated blueberries with a few final strokes; do not overmix.
6. Divide batter evenly among the muffin cups, filling nearly to the top, and sprinkle with turbinado sugar.
7. Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) without opening the oven, and bake 15-17 minutes more until golden and a toothpick comes out clean.
8. Cool in the tin 5 minutes, then transfer to a wire rack.