These bakery-style muffins bake up tall and domed with that craggy, sugar-crusted top everyone fights over. Fresh blueberries get tossed in flour so they stay suspended throughout the crumb instead of sinking, giving every bite a juicy pocket of fruit. The batter comes together thick and is deliberately underworked, which is exactly what keeps the crumb soft and tender rather than dense. A hot oven start followed by a lower, slower finish is the real trick here, giving you that bakery-case rise and golden, crackled dome. A sprinkle of coarse turbinado sugar on top adds a little crunch against the fluffy interior. It's a genuinely satisfying option to bake into your dairy free rotation, whether you're serving them warm from the oven or packing them up for later.
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Position a rack in the upper third of the oven and preheat to 425°F (220°C). Grease a 12-cup muffin tin generously with butter or nonstick spray, including the top surface around each cup.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup of the granulated sugar until evenly combined.
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