My Best Blueberry Muffins
By Sally · sallysbakingaddiction.com
50 minMakes 12 muffins
Tender, moist blueberry muffins with a cinnamon-walnut crumb topping, baked at high heat then finished low.
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| prepPreheat oven to 425°F / 218°C | ||||||||
| prepLine a 12-count muffin pan with muffin liners | ||||||||
| 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, then on rack | ||||
| 67 g chopped walnuts or pecans | ||||||||
| 1 teaspoon ground cinnamon | ||||||||
| 1 and 219 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Beat in dry ingredients until almost combined | Beat in milk until combined | Fold in blueberries | ||||
| 1 teaspoon baking soda | ||||||||
| 1 teaspoon baking powder | ||||||||
| 1/2 teaspoon salt | ||||||||
| 113 g unsalted butter, softened to room temperature | Cream butter & sugars, 3 min | Beat in sour cream, eggs & vanilla | ||||||
| 100 g granulated sugar | ||||||||
| 50 g packed light or dark brown sugar (for batter) | ||||||||
| 120 g sour cream or plain/vanilla yogurt, at room temperature | ||||||||
| 2 large eggs, at room temperature | ||||||||
| 1 and 1/2 teaspoons pure vanilla extract | ||||||||
| 60 ml milk, at room temperature | ||||||||
| 1 and 210 g fresh or frozen blueberries | ||||||||
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