Epi Classic Blueberry Muffins
Tender, moist blueberry muffins made with sour cream and butter, topped with crunchy coarse sugar. These classic bakery-style muffins are loaded with juicy blueberries and have a perfect golden-brown top.
Ingredients
- •2½ cups all-purpose flour
- •1¼ cups granulated sugar
- •2 teaspoons baking powder
- •½ teaspoon kosher salt
- •2 large eggs
- •1 cup sour cream
- •½ cup whole milk
- •1 teaspoon vanilla extract
- •¾ cup unsalted butter
- •1½ cups blueberries
- •3 tablespoons coarse sugar
- •1 pan muffin pan
Cooking Instructions
- 1.
Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
5 min
- 2.
Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
3 min
- 3.
Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
5 min
- 4.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
5 min
- 5.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28-33 minutes.
30 min
- 6.
Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
25 min
- 7.
Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.
