Blueberry Muffins

Makes
12 muffins
Prep
15 min
Cook
25 min
Total
45 min

Ingredients

Topping

  • 1001/2gcuplight brown sugar, packed
  • or 1001/2gcupdark brown sugar, packed
  • 671/2gcupwalnuts, chopped
  • or 671/2gcuppecans, chopped
  • 1tspground cinnamon

Muffins

  • 21913/4gcupsall-purpose flour
  • 1tspbaking soda
  • 1tspbaking powder
  • 1/2tspsalt
  • 1131/2gcupunsalted butter, softened to room temperature
  • 1001/2gcupgranulated sugar
  • 501/4gcuplight brown sugar, packed
  • or 501/4gcupdark brown sugar, packed
  • 1201/2gcupsour cream, at room temperature
  • or 1201/2gcupplain yogurt, at room temperature
  • or 1201/2gcupvanilla yogurt, at room temperature
  • 2largeeggs, at room temperature
  • 11/2tspvanilla extract, pure
  • 601/4mlcupmilk, at room temperature
  • 21011/2gcupsblueberries, fresh or frozen

Equipment

  • 12-count muffin pan
  • muffin liners
  • small bowl
  • large bowl
  • whisk
  • electric mixer, handheld or stand with a paddle attachment
  • cooling rack

Steps

Topping

  1. Heat the oven to 218°C425°F. Line the muffin pan with the liners.

  2. Mix the brown sugar, walnuts and cinnamon together in the small bowl. Set aside.

Muffins

  1. Whisk the flour, baking soda, baking powder and salt together in the large bowl.

  2. Beat the butter, granulated sugar and brown sugar with the mixer on medium-high speed until smooth and creamy, about .

  3. Add the sour cream, eggs and vanilla extract, and beat on medium speed until combined.

  4. Add the dry ingredients and beat on low speed until almost combined. Add the milk and beat on low speed until combined. The batter will be thick and creamy.

  5. Fold in the blueberries.

  6. Spoon the batter into the liners, filling them all the way to the top. Spoon the topping over each and press it gently into the surface so it sticks.

  7. Bake for at 218°C425°F. Keeping the muffins in the oven, reduce the temperature to 177°C350°F and bake for another , until a toothpick in the center comes out clean.

  8. Cool the muffins in the pan on the cooling rack for , then move them onto the rack to finish cooling.

Storage

Covered, the muffins keep for a few days at room temperature, or up to 1 week in the refrigerator.

To freeze, wrap the cooled muffins and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

Notes

  • High heat first: the short bake at 218°C425°F lifts and sets tall muffin tops quickly; the lower temperature then bakes the centers.
  • Room temperature: take the refrigerated ingredients out ahead of time, so the batter mixes together easily and evenly.
  • Sour cream: it adds a lot of moisture. Greek yogurt of any fat content is the best substitute. Unsweetened applesauce or mashed banana also work.
  • Milk: any dairy or nondairy milk works, but nonfat milk isn't recommended.
  • Frozen blueberries: don't thaw them first.

Variations

  • Buttermilk: replace both the sour cream and the milk with 180 ml3/4 cup of buttermilk.
  • No nuts: leave the nuts out of the topping, or skip the topping and sprinkle the muffins with coarse sparkling sugar.
  • Jumbo muffins: makes about 6. Bake for 5 minutes at 218°C425°F, then 22–25 minutes at 177°C350°F.
  • Mini muffins: makes about 36–40. Bake at 177°C350°F the whole time, for 12–14 minutes.

Source: sallysbakingaddiction.com