Name: Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups All-purpose flour; 1 TBSP Baking powder; 1/2 tsp Salt; 1 cup White granulated sugar; 1/4 cup Unsalted butter (melted); 1/4 cup Oil (canola or vegetable); 1 tsp Pure vanilla extract; 2 Large eggs (room temperature); 1/3 cup Sour cream (room temperature or Greek yogurt); 1 cup Buttermilk (room temperature); 1 1/2 cups Wild frozen blueberries; 1 TBSP All-purpose flour (for blueberries); Coarse sugar (for topping)

Description

Delicious homemade blueberry muffins perfect for breakfast or a snack.

Ingredients

Scale

2 cups All-purpose flour
1 TBSP Baking powder
1/2 tsp Salt
1 cup White granulated sugar
1/4 cup Unsalted butter (melted)
1/4 cup Oil (canola or vegetable)
1 tsp Pure vanilla extract
2 Large eggs (room temperature)
1/3 cup Sour cream (room temperature or Greek yogurt)
1 cup Buttermilk (room temperature)
1 1/2 cups Wild frozen blueberries
1 TBSP All-purpose flour (for blueberries)
Coarse sugar (for topping)

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Instructions

In a medium bowl, mix the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the melted butter, oil, vanilla, eggs, sour cream, and buttermilk. Add in the dry ingredients and mix with a baking rubber spatula until almost combined.
In a separate small bowl, mix the frozen wild blueberries and 1 TBSP flour together. Pour into the batter and gently mix it in.
Let the batter rest for 15 minutes to help with rising. Preheat the oven to 425℉. Line two 12-cup muffin pans (or one at a time) with 6 muffin liners. You want them evenly spaced to get a higher rise.
Use a large cookie scoop to use half the batter per 6 muffins and fill the liners all the way to the top. Sprinkle coarse sugar on top.
Bake for 5 minutes at 425℉. Then lower the oven to 350℉ and bake for 10-13 minutes until a toothpick inserted comes out clean.
Let the muffins sit in the hot pans for 10 minutes before transferring to a cooling rack.

Notes

For best results, ensure all ingredients are at room temperature.
Frozen blueberries can be used straight from the freezer.
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 15g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg