- 2 cups blueberries¹, washed and picked over for stems
- 2 cups (240g) all-purpose flour
- 1 tsp kosher salt (such as Diamond Crystal)
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 cup (200g) organic cane sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- zest of one lemon
- 1/4 cup (240g) whole milk
- 1/4 cup (240g) whole sour cream
- 1 Tbsp Turbinado sugar²
- Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners. Set aside.
- In a small mixing bowl, toss the blueberries with 1 Tbsp of the flour. Set aside.
- In a medium mixing bowl, whisk together the remaining flour, salt, and baking powder. Set aside.
- In a large mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest.
- Turn the mixer down to low speed, and add half of the flour mixture, followed by the milk and sour cream, and ending with the remaining flour. Mix until just combined. Fold in the blueberries.
- Use a cookie scoop to portion the batter (it will be super thick) between the prepared muffin cups, filling each cup just about to the top. Generously sprinkle the tops with the Turbinado sugar.
- Bake for 30-35 minutes, until the muffins are domed and golden and a cake tester inserted into the center of each comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a wire baking rack.
¹ Two cups of blueberries amounts to a packed blueberry muffin. If you prefer a few less berries to batter ratio, reduce to 1-1/2 cups.
² If you don’t have Turbinado sugar, try Demerara or another coarse, raw sugar, or a light sprinkling of organic cane sugar.