I love these perfect blueberry muffins. Actually, I just like muffins in general. Whenever I have people over, I serve most things family-style out of convenience and to preserve that cozy breaking bread experience. But I like to mix in a few individualized items to make everybody feel special. I made a double batch of these recently for a breakfast I was hosting at the office and they got RAVE reviews. Whoops.
Hence, muffins. They’re the best of both worlds, everybody gets to have their own but you can bake them all at the same time. Side note: If you only have one muffin tin at home, get yourself at least one more. You’ll save yourself so much time and effort in the long run by being able to bake everything in one batch.
But onto my Perfect Blueberry Muffins. Secret: They’re insanely easy to make and super difficult to screw up. I love a good muffin, but there are a lot of FLOP muffins out there. What makes a flop muffin? Amazing question. Let me break it down for you guys:
Too dry. There’s nothing worse than a dry quick bread. Being too dry can derive from several causes. Maybe the balance of ingredients is off. We went through many iterations of (yummy) tests in order to perfect these muffins. We figured out that sour cream makes the muffins crazy moist.
Skimps berries. The second worst offender of a blueberry muffin is when they’re skimpy on the berries. Like just serve a bran muffin if you don’t want to be springing for an appropriate amount of berries then. Trust me, there are a ton of berries throughout the batter for this recipe and then a handful pressed on top of each muffin right before going into the oven.
Crumbly. This is a muffin, not a crumb cake. Can we stop?
But here’s how you can make them so that they are extra yummy:
Perfect Blueberry Muffins
Makes 12 muffins
Prep time: 15 minutes
Total time: 45 minutes
3 cups of unbleached organic all-purpose flour
1 cup of granulated sugar
1 tsp of cinnamon
1 tsp of baking soda
2 tbs of baking powder
1/2 tsp of salt
1/2 cup of safflower oil
1 tbs of good-quality vanilla extract
1 1/4 cup of sour cream
1 extra large egg
20 oz of fresh blueberries
3 tbs of organic turbino sugar
baking spray (if not using cupcake liners)
Preheat your oven to 375 degrees. Line a 12 cup muffin pan with paper liners or generously spray the pan with baking spray.
In a large mixing bowl, sift together all the dry ingredients except sugar (flour, baking soda, salt, baking powder, cinnamon) and set aside.
In another mixing bowl, whisk together the sour cream, egg, safflower oil, vanilla and granulated sugar until just combined. This will take about 1 minute.
Add half of the flour mixture to the wet mixture and using a rubber spatula, gently fold the batter together until just combined. This should take about 1 minute. Add in the rest of the flour mixture and gently fold the batter until the flour has been mixed in. Do not over mix. It should only take about 10 or 11 folds to combine everything together. The batter will look extra lumpy.
Now, add in two cups of the blueberries to the batter. (Cook’s note: I “accidentally” dumped in an extra handful of berries into the batter) Set aside the remaining 4oz (a big handful) of blueberries. Very gently fold the mixture just 3 times.
Scoop the muffins into the prepared muffin pan. The muffin pan will look extra full. Top each muffin with the remaining blueberries and gently press them into the batter. Be careful not to put them too close to the border because they will burst. Sprinkle the turbino sugar on top of each muffin.
Bake the muffins in the middle rack of your oven for about 22-27 minutes. Check the doneness of the muffins with a toothpick. When the toothpick comes out clean, the muffins are done.
Let the Perfect Blueberry Muffins cool for 10 minutes before removing them from the pan. Use a knife to loosen them from the pan because the burst berries will be stuck to the pan.
You can serve on any tray, because no one is going to even look at it. Everyone will go straight for the muffins!