Prep 15 mins
Cook 20 mins
From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!
- 8 tablespoons unsalted butter, room temperature
- 1 cup sugar plus 1 tbls. sugar
- 2 large eggs
- 1 teaspoon vanilla (use pure!)
- 1⁄2 cup sour cream
- 1⁄2 cup whole milk
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 2 1⁄2 cups fresh blueberries
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 350*F.
- Line a 12 cup muffin tin with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
- In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
- In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
- Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
- Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
FABULOUS MUFFINS! There were perfect, moist and flavorful with out being heavy or gummy. The topping adds a nice amount of sweetness and crunch without being overwhelming. I used frozen blueberries dusted in flour and salted butter, other this and cutting the recipe in half I made it as written. The half recipe made 8 which surprised me because I usually get fewer than recipes state. I will definetly make these again! Thanks Sharon for sharing :) Made for PRMRT
Lovely recipe! I used frozen blueberries and should have followed momaphet's advice and dusted with flour because my blueberries bunched together. I discovered--too late- that I did not have paper liners so kept them in muffin pan for 5 minutes before dumping them out and they came out fine. This recipe makes a lot more than 12 regular size muffins. Thank you for another great recipe.
These muffins are delicious! Packed with blueberries, nice and moist. I loved the crunchy sweet topping which was a great addition since the muffins themselves are not overly sweet. Thanks for sharing the recipe!