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Amazing Blueberry Muffins That Actually Rise

Blueberry Muffins That Actually Rise
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Bake bakery-style Blueberry Muffins that rise tall and offer a fluffy texture packed with bursting berries. Follow these steps to master this breakfast classic.

Ingredients

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  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 1/2 cup Milk
  • 1/4 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix. A few lumps are fine.
  5. Gently fold in the blueberries.
  6. Fill each muffin cup nearly to the top, about 3/4 full. For extra height, mound the batter slightly in the center.
  7. Bake at 425°F (220°C) for 5 minutes. This high heat helps create the initial dome.
  8. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for 15-18 minutes more, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using fresh, cold blueberries helps prevent them from sinking to the bottom.
  • The initial high heat burst is key for tall muffins. Do not peek when you lower the temperature.
  • Overmixing develops gluten, resulting in dense, short muffins. Mix only until the flour disappears.

Nutrition

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