THE BEST BLUEBERRY MUFFINS
The best blueberry muffins are perfectly sweet, easy to prepare and full of blueberry flavor.
Ingredients
Blueberry Muffins:
- 2 large eggs
- 1/4 cup (63g) sour cream
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup (220g) granulated sugar
- 1 3/4 cups (248g) all-purpose flour*
- 1/4 tsp baking soda
- 7 Tbsp (100ml) canola or vegetable oil (measure 1/2 cup remove 1 Tbsp)
- 1 Tbsp (15g) raw sugar
- 1/4 cup (60ml) buttermilk
- 1 1/2 cups (219g) fresh blueberries
Crumb Topping:
- 1 1/2 Tbsp (19g) granulated sugar
- 1/3 cup (45g) all-purpose flour
- 3 Tbsp (34g) salted butter, cold, diced into small cubes
Instructions
For the breadcrumbs:
In a food processor, add 1/3 cup flour, 1 1/2 tablespoon granulated sugar and diced butter. Pulse for a few seconds until the butter is distributed and until it collects a bit in small crumbs, it should always be fluffy. Put aside.
For blueberry muffins:
First, preheat the oven to 400 degrees F. In a mixing bowl, whisk together the flour, baking powder, baking soda and salt for 30 seconds, set aside.
Then, in another large mixing bowl, using a metal hand whisk, combine 1 cup of granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, stir in the flour mixture until the mixture is smooth (the dough should be slightly lumpy. Do not mix too much, the key for soft muffins).
Gently fold in the blueberries. Divide the mixture evenly among 12 paper-lined muffin cups. Top the breadcrumbs with a fork and sprinkle each muffin evenly with 1 tsp. 1 tablespoon breadcrumb mixture. Sprinkle the top with raw sugar.
Bake the muffins in a preheated oven for 18 to 22 minutes, until lightly browned and a toothpick inserted in the center of the muffin comes out clean. Let cool for several minutes in a muffin pan before removing on a wire rack to cool. Best day baked. Happy Cooking Time.
Recipe notes
* Use the measurement and level method to measure the flour.
