Bakery Style Blueberry Muffins
I love blueberry muffins and I have been thinking about baking muffins with an actual muffin top since I read The Homemade Kitchen by Alana Chernila. She talks about overfilling her muffin tins so the muffin top really pops out.
I knew I had to experiment with overfilling my muffin tins so I could get that delicious muffin top normally only found in a bakery. The trick with these blueberry muffins is to bake them longer and to place a cookie sheet underneath your muffin pan, or you will end up with a big mess.
You may also like: Banana Blueberry Muffins with Vanilla Glaze
- 2 1/2 cups all purpose flour
- 1 1/4 cups sugar + additional for topping
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 cup whole milk
- 3 large eggs
- 1 1/4 sticks butter, melted and cooled slightly
- 1 1/4 teaspoons vanilla
- 2 cups blueberries, frozen or fresh
- Preheat your oven to 350 degrees. Grease a standard muffin tin and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Make a well in the flour mixture and pour in the milk, eggs, butter, and vanilla. Mix just until the ingredients are no longer dry.
- Fold in the blueberries.
- Scoop the muffin mix into the muffin tin until each mold is completely filled - almost overflowing.
- Sprinkle sugar on top of each muffin.
- Place the muffin tin on a cooking sheet and bake for 40 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Amount Per Serving: Calories: 244
Source: Adapted from The Marathon Mom