Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bakery-Style Blueberry Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elyse Villa
  • Yield: 12 muffins 1x

Description

Buttery and bursting with blueberries, these are the perfect muffins to welcome spring!


Ingredients

Scale

For the crumble:

  • 1/4C all-purpose flour
  • 1/4C almond flour
  • 3T granulated sugar
  • 1/4t kosher salt
  • 1/4C butter, cubed

For the muffins:

  • 3/4C unsalted butter, room temperature
  • 1C granulated sugar
  • 1t kosher salt
  • 2 large eggs, room temperature
  • 1C all-purpose flour
  • 1/4C almond flour
  • 1/4C cornmeal
  • 1 1/2t baking powder
  • 1/2t baking soda
  • 3/4C plain, whole-milk yogurt
  • 1 1/2t vanilla extract
  • 2C fresh blueberries

Instructions

  1. Make the crumble: In a bowl, whisk together the flour, almond flour, sugar, and salt. Use your fingers to incorporate the butter into the dry ingredients—smushing the butter flat (so it looks like a cornflake) and then rolling it in your fingers to break it up into small pieces. Do this until there are no large pieces of butter left. Throw in the refrigerator until you are ready to use.
  2. Make the muffins: Preheat your oven to 375F and line a muffin tin. 
  3. To a stand mixer, fitted with a paddle attachment (or a large bowl with a handheld mixer), cream the butter, sugar, and salt. I take my time here, about 3-5 minutes, running the mixer on med. to med. high and scraping down the bowl occasionally. 
  4. Add the eggs, one at a time, mixing thoroughly after each one. (Tip: If your ingredients aren’t room temperature, your mix could look almost curdled at first, but never fear! Give it a little more time under the mixer and things should incorporate nicely.)
  5. Stop the mixer and dump in the flour, almond flour, cornmeal, baking powder, baking soda, yogurt, and vanilla. Carefully turn the mixer on low and beat until just incorporated. I even like to under mix and finish by hand to make sure I don’t end up with a tough muffin.
  6. Turn off the mixer and gently fold in the blueberries. Using a cookie scoop or spoon, fill your muffin tins all the way to the top.
  7. Top with the crumble and bake for 5 minutes. Turn the oven down to 350F and bake for another 15-20 minutes or until lightly golden and when tapped, the muffin springs back. 
  8. Allow to cool for 5 minutes before transferring to a wire rack and cooling for a further 10 minutes. Enjoy!