Bakery-style blueberry muffins

Name: Bakery-style blueberry muffins
Prep time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 310 g all-purpose flour; 2 tsp baking powder; ½ tsp salt; 115 g butter, melted; 200 g granulated sugar; 2 pcs eggs; 240 ml milk; 1 tsp vanilla extract; 300 g blueberries

Tall, golden domed tops packed with juicy blueberries. Watch the video above for Sally's method.

45 min · 12 servings

Inspired by Sally's Baking Recipes

Ingredients

Units

all-purpose flour310 g
baking powder2 tsp
salt½ tsp
butter, melted115 g
granulated sugar200 g
eggs2
milk240 ml
vanilla extract1 tsp
blueberries300 g

Method

1
Heat the oven to 215°C (419°F) and line a muffin tin with 12 paper cases.
2
Whisk the flour, baking powder and salt in a bowl.
3
Stir the melted butter, sugar, eggs, milk and vanilla together separately.
4
Fold wet into dry just until combined, then fold in the blueberries.
5
Fill the cases full. Bake 5 min at 215°C (419°F), drop to 190°C (374°F) and bake 15–18 min more. See the video.

Allergens

Contains: gluten, egg, milk

Produced in a kitchen that handles nuts, milk, eggs and gluten.

Allergies? Always check the packaging of the products you use. Labels can vary between brands.

Diet

Notes

At-home version. Follow the video above for the exact method. The high starting heat gives the tall domes.

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