Classic Bakery-Style Blueberry Muffins

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Classic Bakery-Style Blueberry Muffins

Ingredients

The Dry Mix:

  • 1 ½ cups All-purpose flour

  • ¾ cup Granulated sugar

  • 2 tsp Baking powder

  • ½ tsp Salt

The Wet Mix:

  • 1/3 cup Vegetable oil (or melted butter for extra flavor)

  • 1 Large egg

  • 1/3 cup Milk (Whole milk or buttermilk works best)

  • 1 tsp Vanilla extract

The Star Ingredient:

  • 1 cup Fresh blueberries (if using frozen, do not thaw them first to prevent the batter from turning purple)

Instructions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, just like the ones in your photo.

  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Mix Wet Ingredients: In a separate measuring cup or small bowl, whisk the oil, egg, milk, and vanilla until well combined.

  4. Combine: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined. Do not overmix; the batter should be thick and slightly lumpy.

  5. Fold in Berries: Gently fold in the blueberries.

  6. Fill the Tin: Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full.

  7. Bake: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

  8. Cool: Let them cool in the pan for about 5 minutes before transferring them to a wire rack.

Tips for Success

  • Toss the Berries: To prevent the blueberries from sinking to the bottom, toss them in a teaspoon of flour before adding them to the batter.

  • High Heat: Starting the oven at 400°F helps create that “domed” top seen in your image by giving the leavening agents a quick boost.

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