Blueberry Muffins
Servings 12
Equipment
- Hand Mixer or Stand Mixer
- Muffin pan
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Zest from 1 lemon
- ½ cup unsalted butter, at room temperature
- ¾ cup white sugar
- ¼ cup brown sugar
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature **You can also use plain or vanilla yogurt
- 1 tsp vanilla extract
- ¼ cup whole milk, at room temperature
- 1½ cups fresh blueberries **You can also use unthawed frozen blueberries
- Turbinado sugar
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Mix together the flour, baking powder, baking soda, salt, and lemon zest together until well combined.
- In another bowl, mix together the butter, white sugar, and brown sugar with a hand mixer or stand mixer for 2 minutes, until creamy.
- Add the eggs, one at a time and beat until smooth.
- Add the sour cream and vanilla extract then beat until smooth and creamy, about 30 seconds.
- Slowly add half of the flour mixture to the batter and half the milk then mix. Add the remaining flour and remaining milk then mix until just combined.
- Gently fold in nearly all of the blueberries, leaving a few behind to add to the top later.
- Pour the batter equally into the muffin pan filling them to the top. Add the remaining few blueberries to the top of each muffin, as needed.
- Sprinkle some coarse turbinado sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and enjoy.
- Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.