Description
Delicious, tender muffins filled with juicy blueberries and topped with a zesty sugar crust, embodying the comforting aroma of a bakery.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/4 cups buttermilk (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large whole eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 1/3 cup vegetable oil
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 1/2 cups frozen wild Maine blueberries
- 1/8 cup granulated sugar (for the topping)
- 1/2 lemon zested (for the topping)
Instructions
- Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla until creamy.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Gently fold in the blueberries.
- Scoop the batter into the muffin liners, overfilling them.
- In a small bowl, rub lemon zest into the sugar for the topping. Sprinkle over each muffin.
- Bake for 10 minutes, then decrease heat to 350 F/180 C and continue baking for 10-15 minutes.
- Remove muffins when golden brown and tops feel soft to the touch.
- Let cool on a wire rack for 5 minutes before removing muffins.
Notes
These muffins can be made the night before. Store leftovers in an airtight container for up to three days or freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 15g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg