Blueberry Muffins
Course:
Breakfast
Ingredients
Brown Sugar Topping
- 50 grams Brown Sugar
- 1⁄2 teaspoons Cinnamon
Muffins
- 219 grams Plain Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1⁄2 teaspoons Salt
- 113 grams Butter (unsalted, room temperature)
- 100 grams Sugar
- 50 grams Brown Sugar
- 2 Egg (room temperature)
- 120 grams Sour Cream (room temperature)
- 2 teaspoons Vanilla Extract
- 60 millilitres Milk (room temperature)
- 210 grams Blueberries
Steps
- Preheat oven to 218°C fan (adjust accordingly to make sure it's accurate).
- Prepare a 12-count muffin pan (add liners, etc.).
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- In another bowl:
- Beat the butter, granulated sugar, and brown sugar together until smooth and creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition.
- Beat in the sour cream and vanilla extract until combined.
- Add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
- Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top.
- Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks.
- Bake for 5 minutes on 218°C fan.
- Keeping the muffins in the oven, reduce the temperature to 177°C conventional. Bake for an additional 18 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Source: https://sallysbakingaddiction.com/blueberry-muffins/#tasty-recipes-67559