We don’t often have these delicious bakery style blueberry muffins, but when we do, they are such a treat. They are exactly what I imagine a blueberry muffin should be, plus they don’t have any additional ingredients found in packaged muffin snacks. If your little one is used to smaller muffins, try these in a muffin muffin tin! It makes so many and you can freeze them to eat whenever you like.

You’ll notice we use the “muffin method” while mixing these muffins. Essentially the muffin method is just mixing your dry ingredients in one bowl and making a dent or well in the middle of the powder, your wet ingredients in another bowl, and then pouring your wet into your dry. This is important because it allows you to get the ingredients mixed enough before putting them together. Once your flour gets wet, it will start strengthening it’s gluten with every stir. We want fluffy, tender muffins instead of tough, bready muffins with big air pockets, so we are trying to limit the gluten development. Note: this does not make muffins lower in gluten. It is there, it is just not developed in a way to form a tough structure.

Another thing you may notice is that we bring all of our cold refrigerator ingredients to room temperature before we begin. If you are like me, you rarely remember well enough in advance to set your cold things out on the counter. Or, if you like in an old house without central AC like me, room temperature can vary wildly throughout the year. We use warm water to warm our eggs and the microwave to warm everything else. If you would rather set your ingredients out a few hours before you bake, that will work too!

Blueberry Muffins

Ingredients

5 Tablespoons unsalted butter

2 eggs (large)

1 cup milk

⅓ cup sour cream (full fat)

3 cups all purpose flour

3 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

⅓ cup canola oil (or other neutral oil)

1 cup sugar

1 teaspoon vanilla extract

1 ½ cup frozen blueberries

Sanding sugar (optional)

Instructions

1. Preheat your oven to 425℉. Grease a muffin tin with butter or line with paper liners. 
2. Slice your 5 Tablespoons of butter into thick slices and place in a small microwave safe bowl. Microwave for 15 seconds at a time, then stir. Repeat until the butter is melted. 
3. Gently place your 2 eggs (still in their shell) in a medium bowl. Fill the bowl with hot water from your sink and then set the bowl on your counter to warm up the eggs. 
4. Measure your 1 cup of milk into a microwave safe bowl or measuring cup. Heat your milk in the microwave until the milk feels room temperature. 
5. Measure your ⅓ cup of sour cream into a microwave safe bowl or measuring cup. Heat your sour cream in the microwave until the sour cream feels room temperature. 
6. Add your 3 cups flour, 3 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt to a large bowl. 
7. Crack your eggs into a medium bowl. Add your butter, milk, sour cream, ⅓ cup canola oil, 1 cup sugar, and 1 teaspoon vanilla extract to your egg bowl. Whisk to combine. 
8. Make a volcano crater in your dry bowl of ingredients. Pour your wet bowl into your dry bowl and stir with a large spoon. Fold in your blueberries. 
9. Fill your muffin wells with batter and then sprinkle with sanding sugar (optional). 
10. Bake 25 minutes or until lightly browned and when you test with a toothpick, it comes out clean. 

Notes

• We like to freeze these muffins and pull them out for a quick breakfast or to round out a lunchbox