Скачать или смотреть AMAZING Bakery Style GRILLED BLUEBERRY MUFFINS | Scratch Blueberry Muffin Recipe

In this tutorial, I share with you my Bakery Style Scratch Grilled Blueberry Muffin recipe, plus some tips and tricks to getting the best results!

Grilled Blueberry Muffin Recipe:
These Muffins can be made large or small, whichever you prefer. But to get the bakery style look, I recommend the larger ones.

Muffins:
For best results, make sure all ingredients are at room temperature.
3C flour
2.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1.25C buttermilk
1.5C granulated sugar
2 large eggs
1/2 butter melted( European style unsalted will give you a more rich flavor, but any unsalted will do.
1/3C sour cream
1/3C vegetable oil
1TBS vanilla bean extract (or regular vanilla extract)
2 C washed and dry large blueberries (you can use the normal sized blueberries, but for the large muffins I do prefer the large)

Crumb Topping:
3/4 C flour
3/4 C granulated sugar
6 TBS melted butter (European if you prefer)

Begin by placing your blueberries in the freezer while you prepare the rest.
Preheat oven to 400 degrees.
Combine dry ingredients (flour, baking powder and soda and salt). Whisk together and set aside.

In another bowl, combine the wet ingredients (buttermilk, sugar, melted butter, sour cream, oil and vanilla). Beat with a hand mixer of a stand mixer until light and fluffy. Add the eggs last and beat until just combined.

Pour the wet into the dry ingredients and fold together, making sure not to overmix. Just until combined and the large lumps are gone. Some remaining lumps are ok. Set aside for 10 minutes.

Prepare the crumb topping by mixing all ingredients together.

Bring the blueberries out of the freezer and allow to sit just long enough for some condensation to start. Dust with just enough flour to coat the outsides of the berries. Gently fold into the batter making sure to not squish the berries. Fold just long enough to disperse the berries fairly evenly.

Fill liners almost all the way full because the batter won't rise as much as a cupcake. 3/4 full would be perfect. Grab handfuls of the crumb topping and slightly push them into the top. Be generous!

Put them in the oven at 400 degrees for 10 minutes then without opening the door, turn the heat down to 350 degrees.

Bake another 10-15 minutes for the regular sized muffins. When they are starting to turn brown and the tops don't look wet, they are done! The large version takes longer to bake. I would start checking them at 20 minutes. Every oven is different. You can rotate them if your oven has hot spots to get more even baking.

Once they have cooled, you can remove them from the tins! If you want to eat them as is, they are delicious! But if you want to grill them, just cut them in half, add some melted butter and place them cut side down on an inside grill or pan. Add powdered sugar and eat immediately. I hope you enjoy this new take on muffins! And remember that you can sub the blueberries for any fruit you prefer.