To Die for Blueberry Muffin Recipe #lovefood #food #blueberry #muffins

Preheat your oven to 425°F (218°C) and prepare a 12-cup muffin tin with nonstick spray or cupcake liners, greasing or lining extra cups for about 14 muffins.

In a small bowl, combine all the ingredients for the topping and set aside.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt, then set aside.

Using a hand mixer or stand mixer, cream the butter, granulated sugar, and brown sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and vanilla extract until combined.

Slowly add the dry ingredients to the wet mixture, alternating with the milk, mixing on low until just combined. Gently fold in the blueberries by hand.

Spoon the batter into the prepared muffin cups, filling each to the top, and sprinkle the brown sugar topping over each muffin, pressing it lightly into the batter.

Bake the muffins at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for another 18–20 minutes until a toothpick comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Equipment Needed

Spice Level: