EPI CLASSIC BLUEBERRY MUFFINS
Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery top with an addictive crunch.
Provided by Rhoda Boone
Categories Breakfast Brunch Muffin Blueberry Butter Sour Cream Bake Kid-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
- Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
- Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28-33 minutes.
- Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead
- Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.
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