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.
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.
