Fluffy Blueberry Muffins Recipe ✨🫐Bakery-Style

Описание: Sugar topping
1/2 cup (100 g)granulated sugar
3/4 teaspoon freshly grated nutmeg

Muffins
2 cups (284 g) all-purpose flour
1/2 cup (50 g) almond flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon lemon zest
1/4 teaspoon baking soda
1 cup (200 g)granulated sugar
3/4 cup (180 g)buttermilk, at room temperature
5 tablespoons (70 g)unsalted butter, melted
1/3 cup (75 g )vegetable or canola oil
1/4 cup (60 g) sour cream, at room temperature
2 large eggs at room temperature
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
7 1/2 ounces (215 g) fresh or frozen blueberries

In a small bowl, whisk together the granulated sugar and nutmeg.
For the muffins and a large bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, lemon, zest, and baking soda. Be sure to make a well in the center after whisking together.
In a separate large bowl, whisk together the granulated sugar, buttermilk melted butter, oil, sour cream, eggs, lemon juice, and vanilla until completely combined.

Next, pour the wet ingredients into the well of the dry ingredients and mix gently until almost combined. Fold in the blueberries just until Incorporated be sure not to overwork the batter. It should not be completely smooth. lumps and bumps are fine. scoop batter into prepared muffin tin evenly, and sprinkle as little or as much of the topping on top over each muffin.

375°F (190°C) line or grease 12 cup muffin tin
Bacon, tell the muffins are light golden brown, and a toothpick insert into the center of a muffin comes out with a few crumbs. Be sure to rotate the pan halfway through baking. Bake 17 to 20 minutes.

Muffins are best eaten the day they are made, but can be stored in an airtight container in a refrigerator for a few days or you can do what I do and freeze them and pull them out of the freezer as needed.

Thanks for watching and I hope you enjoy this recipe.

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