Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of kosher salt
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup whole buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 cups frozen wild blueberries
- 1 tbsp all-purpose flour
- Sanding sugar, for topping
Prepare the Batter
First, preheat your oven to 425 F. Line a muffin tin with 6 cups, leaving every other one empty; this gives the muffins more room to rise and helps them bake evenly.
In a small bowl, toss the frozen blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Put the bowl back in the freezer until you’re ready to use them.
In a large bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, baking soda, and kosher salt. Make a well in the center of the dry ingredients and set the bowl aside.
In a separate, medium bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, whisking well after each addition. Then, whisk in the vanilla extract, buttermilk, and sour cream until the mixture is smooth.
Combine and Bake
Pour the wet ingredients into the well of the dry ingredients. Whisk everything together until a batter just forms – be careful not to overmix.
Gently fold in half of the frozen blueberries with a spatula, using just one or two strokes. Add the remaining blueberries and fold them in the same way.
Scoop the batter into the lined muffin cups. You’ll want to overfill them so the batter sits higher than the pan; this is key to getting those tall muffin tops.
Sprinkle the tops generously with sanding sugar.
Bake for 8 minutes at 425 F. Then, without opening the oven door, reduce the temperature to 350 F and continue to bake for another 10-13 minutes. The muffins are done when the tops are set but still slightly soft in the center.
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.
Blueberry Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch kosher salt
- 1 stick unsalted butter 1/2 cup, melted
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1 cup whole buttermilk at room temperature
- 1/2 cup sour cream at room temperature
- 2 cups frozen wild blueberries
- 1 tbsp all-purpose flour
- Sanding sugar for topping
Instructions
- Preheat oven to 425°F and line every other cup of a muffin tin.
- Toss frozen blueberries with 1 tbsp flour and return to freezer.
- Whisk together 2 1/2 cups flour, baking powder, baking soda, and salt in large bowl. Make well in center.
- Mix melted butter and sugar in separate bowl. Whisk in eggs one at a time, then vanilla, buttermilk, and sour cream until smooth.
- Pour wet ingredients into dry ingredients well. Whisk just until combined.
- Fold in frozen blueberries in two batches with minimal stirring.
- Overfill muffin cups with batter above rim.
- Sprinkle tops with sanding sugar.
- Bake 8 minutes at 425°F, reduce to 350°F without opening oven, bake 10-13 minutes more until tops are set.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
