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.
- 5Reserve 2 tablespoons of the dry mixture to coat the blueberries.
- 6Pour the wet mixture into the dry ingredients and mix until just combined.
- 7Toss the blueberries in the reserved 2 tablespoons of dry mixture.
- 8Add the blueberries to the batter. Do not overmix the batter.
- 9Let the batter sit at room temperature for 30 minutes. Do not mix the batter again.
- 10Make 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.
- 11Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it.
- 12Divide the batter evenly among the muffin cups.
- 13Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
- 14Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 0.5 cup melted butter
- 0.25 cup sour cream
- 1 cup buttermilk
- 1 tablespoon vanilla bean paste or vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 pinch salt
- 1.5 cups blueberries
- 0.5 cup all-purpose flour
- 2 tablespoons cornstarch
- 0.25 cup light brown sugar
- 0.25 cup granulated sugar
- 6 tablespoons salted butter, melted
- 2 tablespoons neutral oil
Equipment
whiskmixing bowlmuffin panspatulawire 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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