Description
Tall, golden muffin tops packed with juicy blueberries! Made with sour cream for a tender crumb and finished with a thick, crackly sugar crust. Easy to mix by hand with no electric mixer required.
Ingredients
Units
Scale
Muffin Batter
- 2 3/4 cups (330 g) all-purpose flour, divided
- 1 cup (200 g) granulated sugar
- 2 1/2 tsp (12 g) baking powder
- 1/4 tsp (1.5 g) baking soda
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp (3 g) salt
- 1 1/2 cups (200 g) blueberries, fresh or frozen
- 2 large eggs, room temperature
- 1/2 cup (120 ml) full-fat sour cream or plain yogurt, room temperature
- 1/3 cup (80 ml) sunflower oil or other neutral oil
- 1/2 cup (120 ml) milk
- 1 tsp (5 ml) vanilla extract
Topping
- 2 tbsp (25 g) coarse raw sugar, such as turbinado
Instructions
- Preheat your oven to 400°F (200°C). Line two 12-cup muffin pans with 6 paper liners each, placing them in alternating cups.
- Place the blueberries in a small bowl, add 1 tbsp (8 g) of the measured flour, and toss to coat.
- Sift the remaining flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a large bowl, then whisk in the granulated sugar.
- Whisk the eggs, sour cream, oil, milk, and vanilla extract together in a separate bowl.
- Pour the liquid mixture into the dry ingredients and stir with a rubber spatula until combined with a few streaks of flour remaining.
- Fold in the floured blueberries gently.
- Cover the bowl and let the batter rest at room temperature for 30 minutes.
- Divide the rested batter evenly among the 12 prepared muffin cups, filling each to the top rim.
- Sprinkle the coarse raw sugar evenly over the tops.
- Bake at 400°F (200°C) for 8 minutes.
- Lower the oven temperature to 350°F (175°C) without opening the door and bake for 12 to 14 minutes until the tops are golden brown and firm to the touch.
- Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.
Notes
-
- I rest the batter for 30 minutes so the flour hydrates completely. This thickens the mixture and produces a taller rise in the oven.
- If I use frozen blueberries, I keep them frozen until I toss them with the flour so they do not bleed colour into the batter.
- Spacing the paper liners in alternating cups allows heat to circulate around each muffin, which helps them rise straight up.
- Prep Time: 15 mins
- Rest Time: 30 mins
- Cook Time: 22 mins
- Category: Muffins
- Method: Baking
