Ingredients
Scale
- 2 cups all-purpose flour (plus 1 tablespoon for coating berries)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup Greek yogurt or sour cream
- 1 1/2 teaspoons pure vanilla extract
- 2 cups fresh blueberries (rinsed and dried)
- 2 tablespoons coarse sanding sugar (for topping)
Instructions
- Preheat your oven to 425°F (218°C). This high heat is the secret to getting the muffins to rise rapidly. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a small bowl, toss your blueberries with one tablespoon of flour. This prevents the berries from sinking to the bottom of the muffin during the baking process.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. In a separate medium bowl, beat the eggs and then stir in the melted butter, milk, Greek yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing as soon as no large streaks of flour remain; overmixing leads to tough muffins. Gently fold in the floured blueberries at the very end.
- Spoon the batter into the muffin cups, filling them all the way to the top. Sprinkle the coarse sanding sugar generously over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 375°F (190°C) and bake for another 18-20 minutes. A toothpick inserted into the center should come out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 40 minutes