Bakery Style Lemon Blueberry Muffins Food

BAKERY STYLE LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners.
• In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
• Add sugar to the bowl of an electric stand mixer, add lemon zest mix with paddle attachment for 15 seconds.
• Add butter and 1 Tbsp vegetable oil then whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil.
• Blend in eggs one at a time. Remove bowl from stand mixer.
• In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice.
• Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined.
• Fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up).
• Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins.
• Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter.
• Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.

BAKERY STYLE LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners. Set aside.
• In a small mixing bowl, toss the blueberries with 1 Tbsp of the flour. Set aside.
• In a medium mixing bowl, whisk together the remaining flour, salt, and baking powder. Set aside.
• In a large mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest.
• Turn the mixer down to low speed, and add half of the flour mixture, followed by the milk and sour cream, and ending with the remaining flour. Mix until just combined. Fold in the blueberries.
• Use a cookie scoop to portion the batter (it will be super thick) between the prepared muffin cups, filling each cup just about to the top. Generously sprinkle the tops with the Turbinado sugar.
• Bake for 30-35 minutes, until the muffins are domed and golden and a cake tester inserted into the center of each comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a wire baking rack. Enjoy!!

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

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.