Sour Cream Blueberry Muffins

Ingredientes

3 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups full-fat sour cream, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

4 tablespoons (½ of a stick) salted butter, melted and cooled

¼ cup vegetable oil

2 cups fresh or frozen blueberries (do not thaw if frozen)

Coarse sugar, for topping

Instruções

Preheat oven to 375°F. Line 16 muffin cups with paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a medium bowl, whisk together sour cream, eggs, and vanilla extract.

Add the sour cream mixture to the flour mixture. Use a rubber spatula to stir gently, just until the ingredients come together and you can’t see any dry pockets of flour. Gently stir in the melted butter and oil. Do not over-mix. The batter will be very thick!

Fold in the blueberries

Fill the muffin cups to the top with batter (I use an ice cream scoop to make sure that each muffin is the same size).

Sprinkle 1 teaspoon of coarse sugar on top of each muffin. It will seem like a lot of sugar for each muffin, but trust me – this is how you get those delicious bakery-style sugar-crusted tops!

Bake the muffins in the preheated oven for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool in the pans on wire racks for 5-10 minutes. Remove the muffins from the pans and enjoy warm, or cool completely before storing in an airtight container.

Notas

Use full-fat sour cream for a rich, moist muffin.

Allow the sour cream and eggs to come to room temperature. This will help them blend together more smoothly with the rest of the ingredients.

The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!

Fill the muffin cups nice and full to give the muffins those great domes and a high rise.

To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.

This recipe yields 16 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You’ll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in a 350°F oven.

Swap out the sour cream and use thick, full-fat, plain Greek-style yogurt.

Lemon Blueberry Muffins: to give these muffins a powerful lemon punch, add 1 tablespoon of fresh lemon zest to the batter.