Ingredients: |
Ingredients: 1 ¾ cup (220 g) all-purpose flour
1 cup (200 g) granulated sugar
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (60 ml) unsalted butter melted
¼ cup (60 ml) canola oil (may substitute vegetable oil)
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 cup (240 g) sour cream
1 ¾ cup (245 g) blueberries (fresh or frozen will work, if using frozen you do not need to thaw first, and note that they may leave purple streaks through your muffins). Tart fresh blueberries work best though.
Coarse sugar for sprinkling optional (may just use regular granulated sugar or omit entirely).
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Directions: |
Directions:1. Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.
2. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.
3. In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
4. Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).
5. Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.
6. Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack (otherwise muffin bottoms may become soggy).
8. Enjoy! |
This recipe for Best blueberry muffins is from