Blueberry Muffins
Bakery worthy blueberry muffins that are sweet, moist, topped with extra blueberries and crunchy turbinado sugar.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/3 cup canola oil or vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup sour cream
- 2/3 cup milk
- 3 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 4 tsp baking powder
- 1/2 tsp baking soda
- 2 cups blueberries, fresh or frozen
- turbinado sugar for topping muffins before baking
- additional blueberries for topping
Instructions
- Preheat oven to 375° and adjust oven rack to upper 1/3 of oven. Line two full size muffin tins (12 muffins each) with cupcake liners, skipping every other muffin well (leaving 6 per tin).
- In a bowl mix together unsalted butter, oil, granulated sugar and brown sugar until combined. Add in each egg individually, mixing well before adding the next. Then add in the vanilla extract, almond extract, and sour cream, and milk. Mix thoroughly until smooth.
- In a separate, larger bowl, add the flour, salt, cinnamon, baking powder, and baking soda. Stir to combine. Gently add in the blueberries and toss to coat blueberries with dry ingredients.
- Add the liquid ingredients to the dry ingredients. Fold gently with a spatula to combine. Be careful not to over mix or crush the blueberries.
- Measure 1/3 cup of batter into each lined muffin tin. Top with extra blueberries if desired and turbinado sugar for a crunchy top. Bake at 375° for 18-20 minutes. A toothpick inserted in the center should come out clean.
- Allow to cool in the pan for a few minutes and then remove to cool completely on a wire rack.
Notes
Muffins are fresh at room temperature in an airtight container for 2-3 days. If you want to eat them over the span of a week (or more than 3 days) I recommend storing them in an airtight container in the refrigerator. Best eaten slightly warm.