"Light, fluffy, buttery muffins, loaded with juicy blueberries, and topped with a crunchy muffin top"
Blueberry Muffins with Sugary Tops
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 1/2 cup melted unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1/4 teaspoon coarse Kosher salt
- 8 ounces fresh blueberries
- 2 tablespoons coarse Turbinado sugar
Method
Step 1
Preheat the oven to 375°F. Line a standard muffin pan with 12 paper liners, and lightly spray the insides of the liners with non-stick baking spray.
Step 2
In a medium bowl, whisk together the melted butter, sugar, eggs, sour cream and vanilla. In a separate medium bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet, stirring briefly to combine; while there are still streaks of flour remaining, add the blueberries and finish folding the ingredients together, just until moistened. Batter will be very thick.
Step 3
Use a cupcake/ice cream scooper to portion the batter into the cups, filling them full. Sprinkle the tops with the coarse sugar.
Step 4
Bake muffins until a toothpick comes out clean or with moist crumbs clinging to it, 20-25 minutes. Cool the muffins in the pan for 2-3 minutes, then transfer to a wire rack to cool for at least 20 minutes. Serve warm plain, or with butter and jam.
Step 5
Leftovers should be stored in an airtight container for up to two days.