Why does this recipe use two different oven temperatures?

The initial 5 minutes at 425°F creates a rapid burst of heat that lifts and sets the tall muffin top immediately before the structure has had time to set gradually. Once the top is risen and the surface has begun to set at the high temperature, reducing to 350°F allows the interior of the muffin to bake through completely and gently without overbrowning the exterior. This two-temperature technique is the most reliable and most specifically effective method for consistently tall bakery-style muffin tops.

Can I use frozen blueberries in this recipe?

Yes. Do not thaw the frozen blueberries before adding them to the batter. Add them still frozen and fold gently to minimize the amount of color they release into the surrounding batter. Frozen blueberries may require 2 to 3 additional minutes of baking time to account for the lower temperature they introduce to the batter.

Why is sour cream used in these blueberry muffins?

Sour cream provides three specific and most essential contributions to these blueberry muffins. It adds the most extraordinary moisture that keeps the muffins beautifully soft and fresh for days. It contributes significant fat for a rich and deeply tender crumb. And its natural acidity reacts with the baking soda to provide additional leavening for an even more beautifully risen and most tender result.

Blueberry Muffins Easy Bakery Style Streusel Sour Cream Recipe

Description

The most bakery-quality Blueberry Muffins made by mixing brown sugar walnuts and cinnamon streusel then whisking flour baking soda baking powder and salt beating room temperature butter granulated and brown sugar 3 minutes adding sour cream eggs and vanilla then flour on low and milk folding in 1 1/2 cups fresh or frozen blueberries filling 12 liners to the very top topping with streusel pressed in and baking at 425°F for 5 minutes then reducing without opening to 350°F for 16 to 19 more minutes until toothpick clean. A completely perfect bakery-style blueberry muffin recipe.

Ingredients

Scale

1/2 cup 100g Packed Light or Dark Brown Sugar for streusel

1/2 cup 67g Chopped Walnuts or Pecans

1 tsp Ground Cinnamon

1 3/4 cups 219g All-Purpose Flour spooned and leveled

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/2 cup 113g Unsalted Butter softened to room temperature

1/2 cup 100g Granulated Sugar

1/4 cup 50g Packed Light or Dark Brown Sugar

1/2 cup 120g Full-Fat Sour Cream or Plain Yogurt room temperature

2 large Eggs room temperature

1 1/2 tsp Pure Vanilla Extract

1/4 cup 60ml Milk room temperature

1 1/2 cups 210g Fresh or Frozen Blueberries

Instructions

1. Preheat oven to 425°F 218°C. Line 12-count muffin pan with liners.

2. Mix streusel: combine brown sugar, walnuts, and cinnamon. Set aside.

3. Whisk flour, baking soda, baking powder, and salt in large bowl. Set aside.

4. Beat softened butter with granulated and brown sugar on medium-high 3 minutes.

5. Add sour cream, room temperature eggs, and vanilla. Beat medium until combined.

6. Add dry ingredients on low until almost combined. Add milk on low until combined. Batter thick.

7. Gently fold in blueberries.

8. Fill every liner all the way to the very top. Do not underfill.

9. Top each with streusel. Press down gently to adhere.

10. Bake 5 minutes at 425°F.

11. Without opening oven door reduce to 350°F 177°C.

12. Continue baking 16 to 19 minutes until toothpick comes out clean.

13. Cool in pan 5 to 10 minutes. Transfer to wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Muffins
Method: Baking, Two Temperature
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 22g
Sodium: 215mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 4g
Cholesterol: 58mg

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