Eggless Bakery-Style Blueberry Muffins

Total time45 min

Prep time15 min

Cook time25 min

Fresh blueberries burst through a thick, tender batter in every one of these tall, golden-domed muffins, with a sparkly sugar-and-turbinado topping that shatters slightly on top for that true bakery-case crunch. Sour cream keeps the crumb soft and rich, while a hot-then-cooling oven trick gives each muffin its signature high dome and deep golden crust. The blueberries get a light dusting of flour before folding in, so they stay suspended throughout instead of sinking to the bottom. These come together in one bowl for the dry ingredients and one for the wet, folded together just until combined for the softest possible texture. They're excellent warm from the oven with the sugar topping still faintly crisp, or at room temperature the next day. This one's a genuinely satisfying pick for an egg free baking rotation, delivering all the bakery charm without any fuss.

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar, divided
½ cup (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 cup sour cream
1 tsp vanilla extract
2 cups fresh blueberries

For the blueberries

1 tbsp all-purpose flour (for tossing blueberries)

For topping

2 tbsp turbinado sugar or coarse sugar, for topping

Instructions

1
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.
2
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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