Bakery-Style Blueberry Muffins with Tall Domes

👩‍🍳 Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease it well with butter or non-stick spray.
2. 2

   In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined. Set aside.
3. 3

   In a large bowl, whisk together the melted and slightly cooled butter with the eggs until smooth. Pour in the buttermilk and vanilla extract, whisking until fully incorporated.
4. 4

   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are okay; avoid overmixing. The batter will be thick.
5. 5

   If using fresh blueberries, toss them with 1 tablespoon of flour before adding them to the batter. Gently fold the blueberries into the batter until evenly distributed.
6. 6

   Divide the batter evenly among the 12 muffin cups, filling each almost to the brim. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
7. 7

   Place the muffin tin into the preheated 425°F (220°C) oven. Bake for 5 minutes at this high temperature. This initial heat creates tall domes.
8. 8

   After 5 minutes, reduce the oven temperature to 375°F (190°C) without opening the oven door (if possible). Continue baking for another 15-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
9. 9

   Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely. Serve warm or at room temperature.