Ingredients
Method
- Preheat the oven to 375°F. Lightly grease the muffin tin and place eight liners in the pan.
- Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
- Add the flour, baking powder, and salt. Stir the dry ingredients together on top of the wet mixture, then mix until just combined and no longer lumpy, taking care not to over-mix.
- Stir in the sour cream until distributed and fold in the blueberries, reserving half for the tops if desired.
- Distribute the batter evenly into the muffin tin, filling to the top for 8 large muffins or dividing among 12 for smaller ones. Press any reserved berries into the tops and sprinkle with 1 tablespoon of sugar.
- Bake for approximately 25 minutes, or 30 minutes if using frozen berries, until a toothpick inserted into the center comes out clean.
- For jumbo muffins, bake 3 or 4 units at 350°F for approximately 40 minutes.
- Place the warm muffins in a sealed container to maintain moisture.
Notes
Berry Prep: I have found that tossing the blueberries in a tiny bit of the measured flour before folding them in prevents them from sinking to the bottom of the tin.
Mixing Technique: To avoid a tough crumb, I stop stirring the moment the last streaks of flour disappear because overworking the batter develops too much gluten.
Texture Secret: Adding the sour cream at the very end is a trick I use to ensure the muffins stay tender and moist without thinning out the batter too early.
Frozen Fruit: If you are using frozen berries like I often do in the winter, do not thaw them first or they will bleed purple streaks throughout your golden batter.
The Crunch: I never skip that final sprinkle of sugar on top because it creates a crackly, professional crust that contrasts perfectly with the soft center.
Storage Hack: My favorite discovery for keeping these fresh is placing them in a sealed container while they are still slightly warm to trap the steam and soften the domes.
Equipment Tip: If you do not have paper liners, I suggest greasing the tin with a bit of butter and a light dusting of flour to make sure the muffins pop out without sticking.