Bakery Style Blueberry Muffins
Soft and tender bakery style blueberry muffins bursting with fresh berries! My secret ingredient makes these muffins totally irresistible! Blueberry muffins are perfect alongside a hot cup of joe in the morning. Make them regular sized or mini, either way, they're going to just fly off the plate!
Servings: 12 -14 muffins
Ingredients
- 2 1/4 cup all purpose flour
- 1 teaspoon cinnamon powder
- 2 teaspoons baking powder
- 1/2 teaspoon EACH: baking soda AND kosher salt
- 1 cup granulated sugar
- 1/2 cup melted coconut oil or melted butter/vegetable oil
- 1 cup greek yogurt or sour cream I used 50:50
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups 10 ounces fresh or frozen blueberries
- turbinado sugar for sprinkling
Instructions
- Position a rack in the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
- In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk and set aside.
- In a medium bowl, combine the sugar, oil, yogurt/sour cream, eggs, and vanilla extract. Whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Add the blueberries and fold gently. DO NOT OVERMIX. Divide the muffin batter into the muffin pan and bake for 18-22 minutes or until a toothpick comes out mostly clean with just a few crumbs. Let the muffins cool int he pan for 10 minutes before removing to a cooling rack.*
Notes
- Muffins are EXTREMELY moist. Let them cool int he muffin pan for at least 10 minutes before trying to remove them. Removing them right away will result in mushed muffins.
