The Best Bakery Style Blueberry Muffins | Ambitious Kitchen

By Ambitious Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Line a 12-cup muffin pan with liners and spray them with cooking spray.
2. Brown the ½ cup butter in a large saucepan over medium heat, whisking constantly. Remove from the heat as soon as it turns golden amber and smells nutty. Pour into a medium bowl, scraping in the brown bits, and let cool for 10 minutes.
3. Make the topping: mix the flour, cinnamon and brown sugar. Add the 3 tablespoons melted butter and stir until it forms pea-sized crumbles. Refrigerate until needed.
4. Whisk the flour, baking powder and salt in a large bowl.
5. Beat the cooled brown butter and sugar together. Beat in the eggs one at a time, making sure they are at room temperature. Then mix in the milk, vanilla and almond extract until smooth.
6. Add the dry ingredients and mix with a wooden spoon until just combined. Do not overmix.
7. Toss the blueberries with 2 tablespoons flour, then gently fold them into the batter.
8. Divide the batter evenly among the muffin cups and sprinkle the topping over each. Bake for 23 to 28 minutes, until a tester inserted in the middle comes out clean.
9. Let the muffins cool in the pan for 5 minutes before removing them.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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