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Bird's-eye view of a brown sugar blueberry muffin with a domed top and visible blueberries, topped with turbinado sugar crystals.

Brown Sugar Blueberry Muffins

Moist sour cream muffins with brown sugar and wild blueberries, topped with turbinado sugar for a crunchy finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method

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

Method
 

  1. 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.

  2. 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.

  3. 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.

  4. Fold Dry into Wet:

    Delicately fold the dry mixture into the wet mixture until just incorporated; avoid overworking.

  5. 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.

  6. 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.

  7. 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.