Bakery Style Blueberry Muffins Food

JUMBO BAKERY STYLE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 Degrees. Line Jumbo Muffin pan with muffin liners. For standard muffins, line with 12 muffin liners.
• In a large bowl, mix together the oil, melted butter, and sugar. Next, add the eggs in the batter one a time stirring after each egg as well as the vanilla and lemon extract. Slowly add the flour one cup at a time as well as the baking powder, soda, and salt. Slowly pour in the buttermilk and sour cream. Using a rubber spatula, fold in the blueberries.
• Use a large ice cream scoop and scoop two scoops of the batter in the muffin tins. Sprinkle about ½ tbsp.of coarse white sugar (or regular sugar) on top of the muffin batter. Bake for 20-25 minutes or until toothpick is inserted and come out clean. For standard muffins bake 15-20 minutes. Allow to cool and serve.

BAKERY STYLE BLUEBERRY MUFFINS

Steps:

• For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
• Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
• Add the flour and mix until completely blended and crumbly, then set aside.
• For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
• Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
• Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
• Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.

BLUEBERRY BAKERY MUFFINS

Steps:

• Preheat oven 375°F.
• Prepare 12 muffin cups by using baking papers or spraying with Pam.
• If using streusel mix flour, sugar and cinnamon cutting in butter using fork blend until resembles coarse crumbs; set aside.
• For muffins combine flour, sugar, baking powder and salt, whisk until well blended.
• In separate bowl add milk melted (cooled) butter, egg and vanilla mixing well.
• Combine milk and egg mixture with the dry ingredients mix only until moistened. Fold in blueberries.
• Spoon evenly into prepared muffin cups.
• Sprinkle reserved topping over each muffin.
• Bake 20-25 minutes or until wooden toothpick comes out clean.
• Remove from pan cool completely.