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Rolling Sauce

Moist and Tender Blueberry Muffins With a Sugar-Crusted Top

One-bowl, sour cream blueberry muffins with a soft, moist crumb and a crackly, sugar-crusted top — no mixer required.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Batter
  • - 1/2 cup 1 stick unsalted butter, softened
  • - 1/2 cup packed brown sugar
  • - 3 tablespoons granulated sugar
  • - 2 large eggs
  • - 1/2 cup sour cream
  • - 1 3/4 cups all-purpose flour spooned and leveled
  • - 2 1/2 teaspoons baking powder
  • - 1/4 teaspoon salt
  • - 1/4 cup milk
  • - 1 1/2 cups fresh or frozen blueberries
Topping
  • - 2-3 tablespoons coarse or turbinado sugar

Method
 

  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, 1-2 minutes.
  3. Beat in the eggs one at a time, then mix in the sour cream until smooth.
  4. Add the flour, baking powder, and salt, then pour in the milk. Fold gently with a spatula just until the dry streaks disappear; the batter should still look slightly lumpy.
  5. Fold in the blueberries with a few gentle strokes (toss frozen berries in 1 tablespoon flour first if desired).
  6. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar.
  7. Bake for 20-25 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Keeps in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
  • Freezing: Wrap individually and freeze for up to 2 months; thaw at room temperature or warm gently in the oven.
  • Swap: Diced cherries, raspberries, or chopped peaches can replace the blueberries in the same quantity.