I made these blueberry muffins yesterday and they were the perfect combination of crispy on top and fluffy inside. The sour cream is the key ingredient to keep them moist! I am playing with baking time, will update once I have this finalized. Until then, just watch them towards the end.
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup (5 Tbsp) unsalted butter, melted & cooled slightly
- 1/3 cup vegetable, canola or coconut oil
- 1 cup granulated sugar
- 2 eggs, (room temp if possible)
- 1/3 cup sour cream, (room temp if possible)
- 1 cup milk, dairy or non-dairy (room temp if possible)
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (do not thaw)
- Turbinado sugar for sprinkling
- Preheat oven to 400°F. Line a 12-count muffin pan with muffin liners (or grease with nonstick spray).
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Add in the sour cream, milk, and vanilla.
- Pour wet ingredients into dry ingredients and fold together with a rubber spatula until completely combined (using a whisk as needed to smooth any large lumps of flour). Try to avoid over-mixing.
- Fold in the blueberries.
- Divide batter between each muffin cup (they will be large muffins). Sprinkle with turbinado sugar.
- Bake at 400°F for 17-23 minutes, or until the tops are lightly golden brown and centers are set. Test by sticking a toothpick in the center of a and if it comes out clean, the muffins are done!
- Allow to cool for 5-10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week (or you can freeze them for up to 3 months, but we always eat them too quickly to do this)!
Note, you can use another muffin tin and make 15-16 regular size muffins if preferred.