Recipe using volume measurements.
- 2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces sour cream
- 1/2 cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- Pint of blueberries
- 1 cup flour
- 1 cup sugar
- 2/3 cup butter
- 2 Tablespoons cinnamon
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Combine all the dry ingredients together.
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Separately mix the cream, vanilla, oil, and eggs together until completely smooth.
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Mix the two very briefly, until just incorporated. The batter should be lumpy.
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Fold blueberries into the batter gently.
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Top with streusel mixture if desired and bake in prepared molds at 425F until springy and a tester inserted in the center comes out clean, about 15 minutes.
Recipe Video
The trick to fabulous muffins is to use great ingredients and barely mix them.
Recipe using weight measurements.
- 300 g flour
- 180 g sugar
- 12 g baking powder
- 4 g baking soda
- 4 g salt
- 240 g creme fraiche, sour cream, or plain yogurt
- 100 mL oil
- 5 mL vanilla extract
- 2 eggs
- 1 pint blueberries
- 100 g flour
- 100 g sugar or brown sugar
- 75 g butter
- 15 g cinnamon or more to taste
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Combine all the dry ingredients together.
-
Separately mix the cream, vanilla, oil, and eggs together until completely smooth.
-
Mix the two very briefly, until just incorporated. The batter should be lumpy.
-
Fold blueberries into the batter gently.
-
Top with streusel if desired, then bake in prepared molds at 425F until springy and a tester inserted in the center comes out clean, about 15 minutes.
