Low Sugar Classic Bakery-Style Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins bake up tall and golden with that classic domed top, thanks to a hot-oven start that sets the edges before the temperature drops to finish baking through. Real butter, a splash of oil, and a scoop of sour cream keep the crumb impossibly tender and moist, while whole milk and a good hit of vanilla round out the batter's flavor. Juicy blueberries (or your favorite stir-in) burst through every bite, studding the loaf-like muffins from edge to center. The batter comes together in two bowls and gets folded just until combined, so the texture stays soft and never dense or tough. Baked in a well-greased tin and cooled briefly before turning out, these are the kind of muffins that taste like they came from a real bakery case. This recipe is a solid pick for an added sugar–free kitchen, letting you enjoy that classic muffin-shop experience without any guesswork.

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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
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
⅓ cup unsalted butter, melted and slightly cooled
¼ cup neutral oil (such as canola oil or vegetable oil)
2 large eggs
¾ cup whole milk
¼ cup sour cream
2 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (or chocolate chips, or diced strawberries)
2 tbsp turbinado sugar or coarse sugar, for topping (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease each cup well with nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

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