Blueberry Muffins
These muffins have a soft, tender crumb thanks to buttermilk and sour cream, and they're loaded with wild blueberries. The key to getting a tall, bakery-style dome is starting the bake at a high temperature for a few minutes before lowering it; this initial blast of heat gives them a good oven spring. A sprinkle of sanding sugar on top gives them a crunchy, sparkly finish.
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
Use frozen wild blueberries for best results. Overfilling cups and high initial temperature creates tall muffin tops.
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