Serves 1
Directions
- 1In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- 2Add the eggs and whisk for 2-3 minutes or until pale in color.
- 3Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined.
- 4In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries.
- 5Toss the blueberries in the reserved 2 tablespoons of dry mixture.
- 6Pour the wet mixture into the dry ingredients and mix until just combined.
- 7Add the blueberries to the batter. Do not overmix the batter.
- 8Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
- 9Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse.
- 10Divide the batter evenly among the muffin cups.
- 11Add the crumble on top of each muffin.
Ingredients
- 60 g all-purpose flour
- 2 tablespoons cornstarch
- 52 g light brown sugar
- 50 g granulated sugar
- 90 g salted butter
- 115 g unsalted butter
- 200 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 315 g all-purpose flour
- 2 eggs
- 1.5 cups blueberries
- 1 cup buttermilk
- 65 g sour cream
- 2 tablespoons neutral oil
Equipment
mixing bowlwhiskmuffin tinwire rack
Tips
- To make your own buttermilk at home, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
- You can substitute sour cream with Greek yogurt if you prefer. This will give your muffins a slightly tangier flavor and a moist texture.
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