My New Blueberry Muffins
I love my original Go-To Blueberry Muffin recipe. However, as a food blogger, I'm always looking for that next improvement. Making an emulsion of oil and sour cream really helps to make your baked goods moist and tender. That's the trick I learned from months of perfecting my vanilla cupcake recipes.
I love my original Go-To Blueberry Muffin recipe. However, as a food blogger, I'm 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 butter is also very important in 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.
Mga Sangkap
- 100 g sugar
- 50 g brown sugar
- ½ lemon, zested and juiced (1 1/2 tsp juice)
- 57 g butter, melted
- 60 ml neutral oil, such as canola or sunflower
- 160 ml sour cream
- 2 eggs
- 10 ml vanilla
- 3 ml kosher salt
- 220 g flour
- 9 ml baking powder
- 1 ml baking soda
- 180 g blueberries, tossed in 2 tsp flour
- 8 g Turbinado sugar
Mga Tagubilin
- 1
Preheat the oven to 350°F (175°C). Line a standard 12-muffin pan with liners. Combine the flour, baking soda, and baking powder in a small bowl. Wash the blueberries, dry them, and toss them with 2 tsp (10ml) flour.
- 2
Add 1/2 cup (100g) sugar and 1/4 cup (50g) brown sugar to the bowl. Grate the lemon zest into the sugar and rub it with your fingers to release the fragrant oils from the lemon peel. Add 2 tsp (10ml) vanilla, 1 1/2 tsp (7ml) lemon juice, 2/3 cup (160ml) sour cream, 1/4 cup (60ml) oil, and 2 eggs. Whisk liberally until homogeneous. Slowly pour in the cooled melted butter and whisk until well combined.
- 3
Sift in the flour mixture and gently fold it in 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 and top with the remaining blueberries. Sprinkle with Turbinado sugar.
- 4
Bake in the preheated oven for about 21–24 minutes, until a skewer inserted in the middle comes out clean. About 22–23 minutes was perfect for me. Enjoy!
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