Editor-in-chief Brian Hart Hoffman has long been a fan of Michelle Lopez of Hummingbird High and her techniques for fruit-filled, high-rising muffins, which influenced our creation of these dreamy muffins: a heaping helping of both whole and smashed fresh berries, lemon zest and juice for brightness, turbinado sugar for a crunchy top, sour cream and oil for a moist crumb, and a gorgeously domed top.
*perfecting the method
We’re sharing the keys to reach new muffin heights! Starting with a high oven temperature guarantees they rise quickly and bake with a beautiful top and a tender interior. When you alternate filling every other muffin cup with batter, there’s enough room for the muffins to have rounded tops and crispy edges without crowding each other, and this step also ensures they bake evenly. Smashing a handful of blueberries before adding them to the muffin batter creates a fruity burst in every bite. Resting the batter allows the starch in the flour to absorb the liquids, resulting in a thick batter that holds its shape. Don’t skip spraying the muffin pan and its edges with baking spray with flour. When the muffins come out of the oven and rest for a few minutes, use a small offset spatula to gently loosen and release their edges from the pan. This helps the muffins come out of the pan cleanly without sticking.
Bakery-Style Blueberry Muffins
In a large bowl, whisk together 2¾ cups plus 2 tablespoons (360 grams) flour, baking powder, and salt.
In a medium bowl, whisk together granulated sugar, sour cream, eggs, melted butter, oil, lemon zest and juice, and vanilla until well combined. Fold sugar mixture into flour mixture just until dry ingredients are moistened and some dry streaks remain.
In a small bowl, mash ½ cup (70 grams) blueberries with a fork.
In another medium bowl, stir together 1¾ cups (245 grams) blueberries and remaining 2 tablespoons (16 grams) flour. Fold mashed blueberries and blueberry mixture into batter just until combined. (Batter should still be lumpy; do not overmix.) Cover and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 400°F (200°C). Spray 2 (12-cup) muffin pans with baking spray with flour. Fill every other muffin cup with water.
Divide batter among prepared wells (about ½ cup or 118 grams each), spreading into an even layer. Top batter with remaining ¼ cup (35 grams) blueberries, pressing into batter. Sprinkle with turbinado sugar.
Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake until a wooden pick inserted in center comes out clean, 12 to 17 minutes more. Let cool in pans on wire racks for 10 minutes. Gently twist and loosen each muffin; leave muffins in wells, and let cool for 5 minutes. Serve warm. Store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
