The fluffiest and most tender blueberry muffins I’ve ever had. Can be made with frozen or fresh blueberries and regular or wild blueberries.
Full recipe is on baranbakery linked in bio! ❤️
Ingredients
300 grams all-purpose flour, spooned and leveled
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
113 grams salted butter, melted
250 grams granulated sugar
3 large eggs, room temperature
170 grams Greek Yogurt
2 tsp pure vanilla extract
180 mL heavy cream, room temperature
210 grams wild frozen blueberries, or fresh blueberries
2-3 Tbsp sugar, for topping *optional (granulated or raw sugar)
Method
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
In a large bowl whisk together the melted butter and sugar until they’re well combined.
113 grams salted butter melted, 250 grams granulated sugar
Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs room temperature
Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
170 grams Greek Yogurt, 2 tsp pure vanilla extract
Add in the heavy whipping cream and whisk until it’s completely smooth.
180 mL heavy cream room temperature
Add in the dry ingredients, reserving 1 tablespoon of flour, and mix just until the last streak of flour is incorporated.
Toss the blueberries with the reserved tablespoon of flour and fold them into the batter, just until they’re evenly distributed.
210 grams wild frozen blueberries or fresh blueberries
Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F (218C) and line 12 muffins tins.
Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.
2-3 Tbsp sugar for topping *optional (granulated or raw sugar)
Reduce the oven temperature to 375F (190C) and bake for 11 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
Remove from the oven and allow to cool for at least 10-20 minutes before serving.
Rodeyo
