I love my original Go-To Blueberry Muffin recipe. However, as a food blogger, you are always looking for that next improvement.
Making an emulsion of oil and sour cream really helps to make your baked goods moist. That’s the trick I learned from months of perfecting my vanilla cupcake recipes.
However, the delicious aroma you gain from the butter is also very important to baked goods. As such, this recipe uses both – oil mixed with sour cream for moisture and melted butter for flavour.
I’m also omitting streusel in these muffins. Crunchy Turbinado sugar allows your blueberries to shine through without all the extra sugar and butter.
Give these delicious moist creations a try!
My New Blueberry Muffins
Ingredients
1/2 cup sugar
1/4 cup brown sugar
1/2 lemon, zested and juiced until you have 1.5 tsp of juice
1/4 cup butter, melted
1/4 cup neutral oil, such as canola or sunflower
2/3 cup sour cream
2 eggs
2 tsp vanilla
1/2 tsp kosher salt
1 3/4 cup flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1 1/3 cup blueberries tossed in 2 tsp flour
2 tsp Turbinado sugar
Directions
- Preheat the oven to 350F. Line standard 12-muffin pan with liners. Combine flour, baking soda and baking powder in a small bowl. Wash blueberries, dry them and toss then with 2 tsp flour.
- Add 1/2 cup sugar and 1/4 cup brown sugar to the bowl. Grate lemon zest into sugar and rub it with your fingers to release the fragrant oils from the lemon peel. Add 2 tsp vanilla, 1 1/2 tsp lemon juice, 2/3 cup sour cream, 1/4 cup oil and 2 eggs. Whisk liberally until homogenous. Slowly pour in cooled melted butter and whisk until combined well.
- Sift in the flour mixture and gently fold it with a large rubber spatula, don’t overmix. Fold in most of the blueberries, leaving about 25% behind. Spread the batter into the prepared pan, top with the remaining blueberries. Sprinkle with Turbinado sugar.
- Bake in preheated oven for about 21-24 minutes, until the skewer inserted in the middle comes out clean. About 22-23 minutes was perfect for me. Enjoy!
