Homemade Blueberry Muffins
These bakery-style Homemade Blueberry Muffins are moist, tender and full of plump, juicy blueberries! Topped with sugar crystals, they're pretty enough for a brunch party, yet easy enough for a weekday breakfast!
Equipment
- Oven
Ingredients
- 2 1/2 c flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 c butter melted
- 1/4 c oil
- 1 c sugar
- 2 eggs
- 1/4 c sour cream
- 3/4 c milk
- 1 1/2 c fresh or frozen blueberries mixed with 1 tbsp flour if frozen, do not thaw
- coarse sugar
Instructions
- Preheat oven to 375°F and grease a 12-count muffin tin.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, combine the butter, oil, sugar, eggs, sour cream and milk.
- Pour the wet ingredients into the dry ingredients and mix on low until just combined.
- Use a rubber spatula to gently fold in the blueberries.
- Scoop the batter into the muffin cups, filling each cup to the top.
- Sprinkle generously with coarse sugar.
- Bake 20 minutes or until golden brown and set in the center of the muffin.
- Let cool for 5 minutes, run a butter knife around each muffin and remove to a wire rack.