My Best Blueberry Muffins

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Line a 12-cup muffin pan with liners.
2. Mix the topping ingredients in a small bowl and set aside.
3. Whisk the flour, baking soda, baking powder and salt in a large bowl and set aside.
4. Beat the butter, granulated sugar and brown sugar on medium-high speed until smooth and creamy, about 3 minutes. Add the sour cream, eggs and vanilla and beat on medium speed until combined. Add the dry ingredients and beat on low until almost combined. Add the milk and beat on low until combined; the batter should be thick and creamy. Fold in the blueberries.
5. Spoon the batter into the liners, filling them to the top. Spoon the brown sugar topping onto each and press gently into the surface.
6. Bake for 5 minutes at 425°F (218°C), then, without removing the muffins, reduce the oven to 350°F (177°C). Bake a further 16–19 minutes, until a toothpick inserted into the centre comes out clean.
7. Cool the muffins for 5–10 minutes in the pan on a rack, then transfer them directly to the rack to finish cooling.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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