Ingredients
Method
- Preheat the oven to 425°F (218°C). Grease a jumbo 6-count muffin pan generously with butter or nonstick spray, or line with muffin liners, and set aside.
- Whisk the flour, baking powder, baking soda, salt, and optional cinnamon together in a large bowl, then set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined, then whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a silicone spatula or wooden spoon until combined, using a whisk to remove any large lumps if necessary. Gently fold in the blueberries without overmixing.
- Divide the batter among the muffin cups, filling them to the top, and sprinkle with coarse sugar. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for 25-30 minutes until the tops are golden brown. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool the muffins in the pan for 10 minutes before serving.
- Store covered leftovers at room temperature for up to 5 days or in the refrigerator for up to 1 week. Freeze for up to 3 months and thaw in the refrigerator or on the counter.
Notes
Ingredient Swap: I've found that full-fat Greek yogurt works just as well as sour cream to give these muffins that signature tang and moist texture.
Temperature Control: Starting the oven at a high heat is my favorite trick for getting those sky-high muffin tops, but you must remember to lower it after five minutes so the centers cook through without burning.
Mixing Technique: I always tell my friends to put down the whisk once the dry ingredients are added because overworking the batter is the quickest way to end up with a dense, rubbery muffin.
Fruit Prep: If you are using frozen blueberries, do not thaw them first or they will bleed purple streaks throughout your beautiful golden batter.
Size Variation: When I don't have my jumbo tin handy, I use a standard muffin pan and fill about fifteen cups, though I make sure to reduce the total baking time to around twenty minutes.
Storage Secret: These muffins freeze beautifully, so I often make a double batch and wrap them tightly in plastic wrap to keep on hand for busy mornings.
Serving Tip: For a little extra crunch, I like to be very generous with the coarse sugar on top right before they go into the oven.