Bakery Style Blueberry Muffins
Delicious Bakery Style Blueberry Muffins packed with fresh blueberries and a hint of cardamom.
Equipment
- Muffin tin
- mixing bowls
- Whisk
- rubber spatula
Ingredients
For the Muffins
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cardamom optional
- 12 oz fresh blueberries
- 1 tablespoon all-purpose flour (for tossing the berries with)
- ½ cup unsalted butter melted
- 1 cup granulated white sugar
- ½ cup sour cream
- ½ cup whole milk at room temperature
- 1 teaspoon vanilla extract
For Topping the Muffins
- 3 oz fresh blueberries
- 2 tablespoon turbinado sugar
Instructions
Instructions
- Line a muffin tin with 12 liners and set aside.
- In a small bowl whisk together the all-purpose flour, baking powder, salt and ground cardamom (if using). Set aside.
- Add the blueberries to a small, separate bowl and sprinkle a 1 tablespoon of flour over them. Stir to coat, then set aside.
- In a large bowl, whisk together the melted butter, granulated white sugar, eggs, sour cream, milk and vanilla extract.
- Add the dry ingredients to the wet ingredients and whisk just until combined.
- Add in the blueberries and gently fold them into the batter with a rubber spatula.
- Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
- Preheat the oven to 350 degrees.
- After one hour scoop the batter into the prepared muffin pan. Add extra blueberries on top of each muffin and sprinkle with turbinado sugar.
- Bake the muffins for 29-34 minutes. Let them cool for 10 minutes in the pan, then transfer them to a cooling rack.
Notes
These muffins are best enjoyed warm from the oven or at room temperature.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 102mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 50mgIron: 0.7mg
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