How to Make Perfect Blueberry Muffins with Erin Chase

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Preheat the oven to 375°F.

Grease a square muffin tin, ensuring the bottom and sides are well coated.

In a bowl, whisk together 1/2 cup brown sugar and 1/2 cup white sugar until combined.

Add 2 eggs one at a time, whisking after each addition until smooth.

Mix in 1 cup of sour cream until fully incorporated.

Add 1/2 cup of canola or vegetable oil and mix until smooth.

In a separate bowl, combine 1 teaspoon of salt, 1 teaspoon of baking soda, and 2 cups of all-purpose flour, mixing lightly with a fork.

Gradually add the dry ingredients to the wet ingredients, whisking to combine until the batter is smooth.

Dust 1 cup of blueberries with powdered sugar to help them float in the batter.

Gently fold the blueberries into the batter, being careful not to crush them.

Use a 1/3 cup measuring cup to transfer the batter into the greased muffin tin, ensuring even distribution of blueberries.

In a separate bowl, mix together 1/4 cup white sugar and 1 tablespoon flour for the streusel topping.

Add a touch of cardamom to the streusel mixture and mix well.

Pour melted butter over the streusel mixture and use a fork to combine until crumbly.

Spoon the streusel topping onto each muffin, pressing down lightly to adhere it to the batter.

Bake the muffins in the preheated oven until golden brown and a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens