My Best Blueberry Muffins

Makes 12 muffins

50 min

Tender, moist blueberry muffins with a cinnamon-walnut crumb topping, baked at high heat then finished low.

prepPreheat oven to 425°F / 218°C
prepLine a 12-count muffin pan with muffin liners
1/2 cup / 100 g packed light or dark brown sugar (for topping)	Mix topping ingredients				Fill liners, top with crumb, bake 425°F / 218°C, 5 min	Reduce to 350°F / 177°C, bake 16–19 min until set	Cool 5–10 min in pan, transfer to rack
1/2 cup / 67 g chopped walnuts or pecans
1 teaspoon ground cinnamon
1 3/4 cups / 219 g all-purpose flour (spooned & leveled)	Whisk dry ingredients		Beat in dry ingredients & milk	Fold in blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup / 113 g unsalted butter, softened to room temperature	Cream butter & sugars, 3 min	Beat in sour cream, eggs & vanilla
1/2 cup / 100 g granulated sugar
1/4 cup / 50 g packed light or dark brown sugar
1/2 cup / 120 g sour cream or plain/vanilla yogurt, at room temperature
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 cup / 60 ml milk, at room temperature
1 1/2 cups / 210 g fresh or frozen blueberries

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