Domed like the bakery case: rest the batter, start hot then drop the heat, and never overmix. The crunchy sugar top is not optional.
180 g
🍬 Sugar ›
plus 2 tbsp turbinado for the tops
300 g
🫐 Blueberries ›
tossed in 1 tbsp of the flour
Mise en place
Before you start
Yield: A dozen tall-domed muffins
Prep checklist
Sugar — plus 2 tbsp turbinado for the tops
Blueberries — tossed in 1 tbsp of the flour
Whisk wet, whisk dry, fold together in 10 strokes, then fold in the flour-dusted berries in 3 more. Lumps stay.
💡
The flour toss keeps berries suspended instead of sunk; the 13-stroke limit keeps muffins tender instead of tough.
Rest the batter 20 minutes (this hydrates the flour and lifts the domes) while the oven hits 220°C.
Fill the cups to the very top, crown with turbinado, and bake 7 minutes at 220°C, then 16–18 more at 180°C.
💡
The hot start blasts the domes upward; the drop bakes them through. Bakery physics, home oven.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
·
Crispy bacon or breakfast sausage
Garnish
A dusting of powdered sugar
Chopped chives (for savory plates)
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