Description
Big bakery style blueberry muffins with a sugar crumb topping, tall muffin tops, and tart blueberries in every bite.
Ingredients
Scale
- 2 1/2 C (320g) All Purpose Flour
- 1/2 C (95g) Cornmeal
- 3 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Ground Cinnamon (optional)
- 1/2 tsp Salt
- 1/3 C (80g) Salted Butter, melted and cooled
- 1/3 C Vegetable Oil
- 1 C (200 g) Granulated Sugar
- 2 Lg Eggs, at room temperature
- 1 tsp Vanilla Extract
- 1 C Whole Milk, at room temperature
- 1/3 C (85g) Full Fat Sour Cream, at room temperature
- 2 C Fresh or Frozen Blueberries
For Crumb Topping
- 2/3 C Flour
- 1/3 C Sugar
- 4 TBSP Melted Butter
Instructions
Preheat the oven to 425 and line muffin tins with liners.
For Crumb Topping
- In a small mixing bowl stir together the flour and sugar.
- Pour in the melted butter and mix with a fork until combined and crumbly.
For the Muffins
- In a large mixing bowl, whisk the melted butter, oil and sugar, until combined.
- Add the eggs and vanilla and mix until eggs are fully incorporated.
- Add the milk and sour cream and whisk until combined.
- Fold in the dry ingredients- flour, cornmeal, baking powder, baking soda, cinnamon, and salt – with a rubber spatula until just combined.
- Toss blueberries in a bit of flour just to coat, then carefully fold into the muffin batter.
- Fill the muffin liners all the way to the top and add 1 TBSP of the crumb topping.
- Bake at 425 for 5 minutes, then with the muffins still in the oven, lower the temp to 350 and bake for another 15-17 minutes, or until the edges are slightly golden and a toothpick comes out mostly clean with a few moist crumbs attached.
Notes
*Do not thaw frozen blueberries before making this recipe
*You can freeze muffins after baking for up to 3 months. Cool completely then place in airtight container. Thaw on counter, then heat in microwave for 10 seconds.
