Can I use frozen blueberries instead of fresh blueberries?

Absolutely! Do not thaw them before adding them to the batter, or else you’ll end up with blue batter.

Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour or a mixture of whole wheat and all-purpose flour for a healthier twist.

How should I store these muffins?

Store the muffins uncovered, or the muffins will be too moist the second day. You can also freeze these muffins for longer storage. Just reheat in the oven or microwave before enjoying.

Do these blueberry muffins freeze well?

Yes! To freeze blueberry muffins, allow them to cool completely, then place them in an airtight container or freezer bag and freeze them for up to three months. Thaw in the refrigerator or on the counter, and heat them in the microwave or the oven before serving.

Can I add in other fruit or nuts?

Of course! Feel free to experiment with other berries, like strawberries, raspberries or blackberries, or add chopped nuts like walnuts or pecans for extra crunch.

The Best Bakery Style Blueberry Muffins

Description

These bakery style blueberry muffins are perfectly sweet, moist and just bursting with juicy blueberry goodness!

Ingredients

Units Scale

1/2 cup unsalted butter, softened to room temp
1 cup granulated sugar
1/4 cup brown sugar
2 large eggs, at room temp
2 teaspoons pure vanilla extract
1/2 cup plain Greek yogurt
3 cups all purpose flour, spooned and leveled
1/2 tsp kosher salt
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup milk
1 pint fresh blueberries, washed, drained, and picked over
3 teaspoons coarse turbinado sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (218°C).
Cream the butter and sugar until light, about 2 mins.
Add eggs one at a time, beating on medium speed well after each addition. Beat in the vanilla and sour cream.
Sift together flour, salt, baking powder and add to the creamed mixture on low speed, alternating with the milk.
Gently fold in the blueberries.
Line a muffin tin with paper liners or spray generously with nonstick cooking spray. Using a scoop or spoon, fill each muffin cup all the way to the top with the batter. Sprinkle coarse turbinado sugar on top.
Bake for 5 mins in the oven preheated to 425°F, then, without opening the oven, reduce the oven temperature to 350°F and bake an additional 20-25 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
Allow muffins to cool 5-10 mins in the muffin pan, then transfer to a wire rack to cool completely.
Store uncovered, or the muffins will be too moist the second day (if they last that long).

Notes

Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter or the microwave.