Bakery-Style Blueberry Muffins

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Ingredients

• 2 1/2 cups (320g) all purpose flour

• 1 cup (200g) granulated sugar

• 1/4 cup (50g) light brown sugar

• 3 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 2 cups (280g) fresh blueberries, plus more for sprinkling on top

• 91 grams (~1/2 cup) vegetable or canola oil

• 2 large eggs, at room temperature

• 1/2 cup (120g) sour cream or full-fat greek yogurt, at room temperature

• 1/2 cup (120g) whole milk, at room temperature

• 2 1/4 teaspoons vanilla extract

• Coarse sugar, for sprinkling on top

Instructions

1. Preheat the oven to 375°F and line a cupcake tin with 12 paper liners.

2. In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, and salt. Then add in the blueberries and mix to distribute. 

3. In a medium mixing bowl, whisk together the oil, eggs, sour cream/yogurt, milk, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.

5. Evenly distribute the batter between the 12 liners. They should more than fill each liner.

6. Dot the tops with a few extra blueberries and sprinkle with coarse sugar.

7. Bake for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.

8. Allow the muffins to cool in the pan for about 10 minutes.

9. Transfer the muffins to a cooling rack and continue to cool. Enjoy!