While an iconic breakfast staple, blueberry muffins are satisfying any time of the day, they're tart, sweet, moist, and when you get a fresh one, it always hits the spot.
At Tasty, we have been hard at work testing every sort of variable you can think of so that we could bring you this foolproof recipe for the ultimate bakery style blueberry muffins.
A perfect blueberry muffin should be tender and moist, with a beautiful tall dome and a sweet crust.
I like a wow factor, so for me, the bigger, the better.
First, we needed to test which flour would give us the most tender and moist muffin.
We skipped the whole wheat because that didn't feel like a classic blueberry muffin.
Cake flour gave us a soft interior, but left an odd aftertaste.
We also tried a trick we saw on the internet combining all-purpose flour with cornstarch, but the tops brown too fast, and it also left an odd aftertaste.
So there's no trick here.
We're just using three cups of all purpose flour.
