Blueberry Muffins
Yield
12 muffins.
Ingredients
Topping
- 1/3 cup (65 g) packed light or dark brown sugar
- 1 tbsp (15 g) granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (4 tbsp; 55 g) unsalted butter, melted
- 2/3 cup (85 g) all-purpose flour
Muffins
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (8 tbsp; 115 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120 g) sour cream or plain/vanilla yogurt, at room temperature
- 2 tsp pure vanilla extract
- 1/4 cup (60 mL) milk, at room temperature
- 1 1/2 cups (210 g) fresh or frozen blueberries
Steps
Topping
- Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside.
Muffins
- Preheat oven to 425 °F (218 °C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined.
- With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon topping
- on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 ºF then, keeping the muffins in the oven, reduce the oven temperature to 350 °F (177 °C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.