Bakery-Style Blueberry Muffins

These Bakery Style Blueberry Muffins are bursting with juicy blueberries, topped with crunchy coarse sugar, and baked into tall muffin tops that look like they came straight from your favorite bakery.

Author: Browndis

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 26 minutes

Total Time: 1 hour 26 minutes

Servings: 6 servings

Calories: 514 kcal per serving

Ingredients

½ cup - unsalted butter
¾ cup - granulated or cane sugar
¼ cup - light brown sugar
2 - eggs
1 tbsp - vanilla extract or vanilla bean paste
½ cup - milk
¼ cup - plain Greek or regular yogurt
2 cups - all-purpose flour
1 tbsp - baking powder
¾ tsp - kosher salt
2 cups - fresh blueberries
2 teaspoons - flour
¼ cup - coarse sugar

Instructions

Add butter to a small saucepan over medium heat. Cook, stirring frequently, until the butter foams and golden brown bits form on the bottom of the pan. The butter should began to boil rapidly, smell nutty and fragrant. Once the rapid bubbling stops and it gets quiet the butter should be a nice amber color. Remove the butter from heat and pour into a large mixing bowl and allow it to cool for 10 to 15 minutes.
Once the brown butter has cooled add the granulated and brown sugar and whisk until combined. Whisk in the eggs and vanilla extract until smooth. Add the, milk, and yogurt and whisk until fully incorporated.
In a medium bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently mix until only a few streaks of flour remain. The batter will be thick. Do not overmix!
In a small bowl, toss the blueberries with 2 teaspoons flour. Add the blueberries into the batter until evenly distributed. Cover the mixing bowl and allow the batter to rest for at least 30 minutes up to 2 hours in the fridge.
Preheat oven to 425°F (218°C). Divide the batter evenly among the 6 muffin cups. The muffin liners should be very full, leaving about 1/4 inch from the top. Lightly press a few extra blueberries onto the tops of each muffin to showcase the blueberries. Sprinkle each muffin generously with coarse sugar of choice.
Bake at 425°F (218°C) for 8 minutes. Without opening the oven door, reduce the oven temperature to 350°F (177°C) and continue baking for 22 to 26minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.

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