Bakeries alway have the best muffin. They're about the size of a babies face, crunchy muffin top, studded with tons of blueberries, a little bit denser than a cupcake but still light and soft on the inside. For me, making the perfect bakery muffin at home has always been one of the recipes I wanted to nail down and I got it!
Other than the typical things like don't over mix your batter, lumpy batter is better than a smooth batter, and dry spots are okay. There are two other things that I felt made a difference in my muffins. The first one is to overfill your muffin tray and when I say over fill I mean OVERFILL. I filled my muffins all the way to the top and place them onto a sheet tray just for precaution. Both times the batter was thick enough and did not spill over so the sheet pan wasn't necessary but you never know.
The next thing I like to do that I think helps is that for the last 5 minutes of baking the muffins I toast them! When you toast them you get heat on the bottom as well as the top. So to really crisp up my muffin tops I toast them for just a couple of minutes. Once they cool down a bit they really harden up to give you a crunchy exterior. These muffins are by far the best muffins I have ever made and I hope you like them as much as I do.
Bakery Style Blueberry Muffins
Makes 6 big muffins
Ingredients:
1 1/2 cups of all purpose flour
1/2 cup of sugar
2 tablespoons of brown sugar
1 tablespoon of baking powder
1 teaspoon of salt
1/3 cup of nuetral oil
1/3 cup of milk/oat milk, you may need more please see instructions
1 egg
splash of vanilla extract
3/4 cup of blueberries, I like using extra large blueberries
Sprinkle of cinnamon, optional
Sprinkle of oats, optional
Instructions:
Preheat your oven to 400 degrees Fahrenheit & line a 6 cup muffin tin with a couple of liners.
In a bowl combine 1 1/2 cups of all purpose flour, 1/2 cup of sugar, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, & 1 teaspoon of salt . Mix well & set aside
In a measuring cup combine 1/3 cup of oil, 1/3 cup of oat milk, 1 egg, and a splash of vanilla extract. Whisk to combine and add more milk to bring it up to the 1 cup line on the measuring cup. *See note below*
Pour the wet ingredients into the dry and whisk just to combine. Do not overmix. Divide the batter evenly into the 6 cup muffin tin. Each muffins should be filled almost all the way to the top. Sprinkle on a bit of cinnamon and crushed oats.
Bake for 20 to 22 minutes or until they have a huge muffin top and look golden brown.
Note: This is totally optional but I always do it out of habit and out of an unsteady hand lol. I like to add 1 tablespoon more of milk after you've reach the 1 cup measuring line. You want to go a little bit passed the 1 cup line and by adding in 1 tablespoon more milk you hit the sweet spot.