Bakery-Style Blueberry Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, melted
• 1/4 cup neutral oil
• 3/4 cup sugar
• 2 large eggs
• 3/4 cup plain yogurt or sour cream
• 1/2 cup milk
• 2 tsp vanilla
• 1 tsp grated lemon zest
• 2 cups fresh or frozen blueberries (do not thaw)
• 2 tbsp coarse or turbinado sugar, for the tops

Steps

1. Heat the oven to 425°F and line a 12-cup muffin pan with paper liners.
2. Whisk the flour, baking powder, baking soda and salt in a large bowl.
3. In another bowl, whisk the butter, oil and sugar, then the eggs, yogurt, milk, vanilla and lemon zest.
4. Pour the wet ingredients into the dry and fold just until no dry flour remains; a few lumps are fine. Fold in the blueberries.
5. Fill the cups to the top and sprinkle with the coarse sugar.
6. Bake 5 minutes, then lower the heat to 375°F without opening the door and bake 15 to 18 minutes more, until golden and a toothpick comes out clean. Cool 5 minutes in the pan.

TipStarting at high heat gives the batter a quick burst of rise for tall domed tops; then the lower heat bakes the centers through.