Bakery-Style Blueberry Muffins

Bakery-Style

Bakery-Style Blueberry Muffins

This is the recipe for your favorite bakery’s blueberry muffins: crunchy on the top, tender in the middle, and bursting with fresh blueberries. By blending Sequoia All-Purpose Flour with a touch of Organic Whole Grain Expresso Bread Flour for added depth, we've crafted the ideal muffin base. This recipe also works beautifully with a variety of different fruits and inclusions. Experiment and enjoy!
Yield
12 Jumbo Muffins
Prep Time
35 minutes
Bake Time
25-30 minutes
Total Time
60 minutes

Directions

  1. Step 1:

    Preheat the oven to 425°F (218°C). Line two 12-cup jumbo muffin pans with paper liners.

  2. Step 2:

    Toss the blueberries with 15 g Sequoia All-Purpose Flour and set aside.

    • For this step
    • 15 g Sequoia All-Purpose Flour
    • 400 g fresh blueberries
  3. Step 3:

    In a large bowl, whisk together the Sequoia All-Purpose Flour, Organic Whole Grain Expresso Bread Flour, baking powder, baking soda, and salt.

    • For this step
    • 480 g Sequoia All-Purpose Flour
    • 70 g Organic Whole Grain Expresso Bread Flour
    • 18 g baking powder
    • 5 g baking soda
    • 8 g kosher salt
  4. Step 4:

    In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, vanilla, and lemon zest until smooth.

    • For this step
    • 10 g vanilla extract
    • Zest of 3 lemons
    • 350 g buttermilk
    • 3 large eggs (150 g)
    • 340 g unsalted butter, melted and cooled slightly
    • 325 g granulated sugar
  5. Step 5:

    Add the wet ingredients to the dry ingredients and mix just until no dry flour remains. Do not overmix.

  6. Step 6:

    Let the batter rest for 20 minutes to allow the flour to fully hydrate.

  7. Step 7:

    Gently fold in the floured blueberries.

  8. Step 8:

    Divide the batter evenly among the muffin cups, filling until they are 3/4 full. Sprinkle the tops generously with turbinado sugar.

  9. Step 9:

    Bake at 425°F (218°C) for 8 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 18–22 minutes, or until the muffins are deeply golden and the centers reach 205–208°F (96–98°C).

  10. Step 10:

    Cool in the pan for 5 minutes, then transfer to a wire rack.

  11. Step 11:

    (Optional) While the muffins are still warm, dissolve some extra sugar into the remaining lemon juice and lightly brush over the tops for a burst of fresh lemon flavor and a beautiful bakery-style finish.

Featured Flours

Sequoia All-Purpose Flour

Sequoia All-Purpose Flour

$17.99— $65.00
Organic Whole Grain Expresso Bread Flour

Organic Whole Grain Expresso Bread Flour

$19.99— $70.00
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