Sour Cream Blueberry Muffins with a Light Sugar Topping
Ten tender blueberry muffins made with sour cream, vegetable oil, vanilla, and an optional sprinkle of sugar.
Ingredients
Batter
- 1 1/4 cups all-purpose flour Spoon and level; about 150 grams
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup full-fat sour cream
- 1 cup blueberries Fresh and dried, or frozen without thawing
- 1 tablespoon granulated sugar Optional topping
Instructions
- Set the oven to 375°F and put paper liners in 10 standard muffin cups. Blend flour with baking powder and salt in a bowl.
- In a separate bowl, beat the egg with sugar first; whisk in sour cream, vanilla, milk, and oil.
- Use a spatula to combine the dry and wet mixtures gently. Fold blueberries in near the end, stopping as soon as loose flour disappears.
- Portion into 10 cups, leaving space below the rims. Scatter the optional tablespoon of topping sugar over the whole batch.
- Bake about 22–27 minutes, extending slightly for frozen fruit as needed. A tester placed away from a berry should have no raw batter.
- Rest in the tin 5 minutes, then remove to a wire rack for at least 15 minutes before serving or longer before storage.
Notes
Makes 10 standard muffins; smaller wells may require more cups. Cool fully before packaging. Keep for 2 days at a cool room temperature or 5 days refrigerated, or freeze up to 2 months for best quality.