Get ready to transform your breakfast game with the most mouthwatering blueberry muffins you'll ever taste! These Bouchon Bakery-inspired muffins are about to become your new obsession - packed with juicy blueberries, perfectly golden tops, and a texture so divine, you'll want to make them again and again. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality muffins right from your own kitchen, guaranteed to impress everyone from family to brunch guests.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined and free of lumps.
- In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Gently fold in 1 1/2 cups of fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Using a large scoop or spoon, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Bouchon Bakery blueberry muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Use fresh, room-temperature ingredients for the best flavor and texture.
- Do not overmix the batter - this is crucial for tender muffins. Mix just until ingredients are combined.
- Toss blueberries in a little flour before adding to the batter to prevent them from sinking.
- For extra-tall muffins, fill the cups almost to the top and use a slightly higher initial baking temperature (375°F for first 5 minutes).
- Check doneness with a toothpick - it should come out clean or with just a few moist crumbs.
- Let muffins cool slightly in the pan to help them set, but remove them soon after to prevent soggy bottoms.
- For maximum freshness, store in an airtight container and consume within 2-3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
