Brown Sugar Blueberry Muffins
Moist sour cream muffins with brown sugar and wild blueberries, topped with turbinado sugar for a crunchy finish.
Ingredients
- 1 1/2 cups all-purpose flour 180g
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar 200g
- 2 teaspoons granulated sugar 8g
- 1/4 cup vegetable oil 60ml
- 1 tablespoon salted butter, softened 14g
- 1 large egg
- 3/4 cup sour cream 180ml
- 1 1/2 cups frozen wild blueberries 210g
- 2 tablespoons all-purpose flour 15g
- 1/4 cup turbinado sugar 50g
Instructions
Preheat Oven and Prep Pan:
Heat oven to 425°F (220°C). Coat a muffin tin with nonstick spray or insert paper liners. Put aside.Whisk Dry Ingredients:
In a small bowl, combine 1 1/2 cups all-purpose flour (180g), 1/2 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt with a whisk. Reserve.Mix Wet Ingredients:
In a large bowl, stir together 1 cup brown sugar (200g), 2 teaspoons granulated sugar (8g), 1/4 cup vegetable oil (60ml), and 1 tablespoon salted butter (14g) until smooth. Beat in 1 large egg, then incorporate 3/4 cup sour cream (180ml) and blend thoroughly.Fold Dry into Wet:
Delicately fold the dry mixture into the wet mixture until just incorporated; avoid overworking.Coat and Add Blueberries:
In a small bowl, coat 1 1/2 cups frozen wild blueberries (210g) with 2 tablespoons all-purpose flour (15g). Add the berries to the batter, discarding leftover flour, and fold gently.Fill Muffin Cups and Top:
Distribute the batter evenly among the 12 muffin cups. Top each with 1/4 cup turbinado sugar (50g) divided equally.Bake and Cool Muffins:
Bake at 425°F (220°C) for 5 minutes. Then, keeping the oven shut, lower the temperature to 350°F (175°C) and continue baking for 14–16 minutes. Cool in the pan for 10 minutes, then move to a wire rack to cool fully.