Lunch
Blueberry Muffins
Get ready to fall in love with breakfast (or brunch!) all over again. Our moist, sour-cream muffins are jam-packed with blueberries and topped with a crackly, crunchy lid thanks to a generous sprinkling of turbinado sugar.
Servings:
6-8
Total Time:
40m
Prep Time:
15m
Cooking Time:
25m
Ingredients
- 1 3/4 cups (219g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar (light or dark)
- 2 large eggs, room temperature
- 3/4 cup (170g) sour cream
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 cups (255g) blueberries (fresh or frozen)
- 3 to 4 tablespoons turbinado sugar
READY TO COOK!
SHOP NOW
Preparation Instructions
- Prepare to bake—Heat oven to 375°F and get out a non-stick, 12-count muffin pan.
- Mix the dry ingredients—In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients —Add melted butter to a large bowl and vigorously whisk in sugar, eggs, sour cream, and vanilla until smooth.
- Make the batter—Lightly fold in flour and blueberries until incorporated. Batter will be thicker than you might expect—think cookie dough.
- Prep the muffins—Divide batter between cups of muffin pan. Generously sprinkle the top of each muffin with about 1 teaspoon of turbinado sugar. Your instincts may say this is too much, but gleefully defy them—or else forgo crispy, crunchy muffin tops.
- Bake the muffins—Transfer pan to oven and bake until muffin tops are beautifully golden and a toothpick or tester comes out free from any batter—about 25 to 30 minutes. If you can wait, let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Tips
- Thick or thin? Using sour cream to create a dense batter allows blueberries to remain evenly distributed throughout the muffin. Thinner batters, traditionally made with milk, let all the blueberry goodness sink to the bottom.
- The Inside Scoop—An ice cream scoop (the press and release kind) makes portioning muffin or cupcake batter quicker, easier, and more precise.
- When using frozen blueberries, mix them in straight from the freezer. Allowing them to thaw first will make for a soggy, discolored batter.
Mix it Up—Ingredient Substitutions
Fresh out of sour cream? Sub in plain or vanilla Greek yogurt—even traditional yogurt will do in a pinch.
Berry good! We also love these muffins with blackberries, raspberries or strawberries. Or even better—a mix of two or three varieties. Or try filling them with apples, rhubarb, or mangoes (chopped small) or peaches, pineapple, or apricots (drained). Get creative!
Storage & Leftover Suggestions
While these muffins are best fresh from the oven, you can keep leftovers (ha!) covered at room temperature for 3 or 4 days or in the fridge for about a week. Try splitting them in half and popping them in the toaster oven to crisp up the crunchy tops again.
Source: Blueberry Muffins
