Bakery-Style Blueberry Muffins

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.

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