Ingredients
- 1/2 cup (113g or 1 stick) unsalted butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/4 cup (60g) plain Greek yogurt or sour cream
- 1/4 cup (60g) whole milk
- 1-3/4 cup (210g) all-purpose flour, spooned-and-leveled
- 2 tsp baking powder
- 1 tsp Diamond Crystal Kosher salt
- pinch ground nutmeg (optional)
- 1 pint (about 1-1/2 cups) fresh blueberries, divided
- 1 Tbsp Demerara sugar (optional)
Instructions
- Preheat oven to 375℉. Place 12 paper muffin cups in a standard muffin pan. Set aside.
- Cream together the butter and sugar in a stand-up mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
- Turn the mixer down to low and add the eggs, vanilla, yogurt, and milk, mixing well after each addition.
- In a separate bowl, whisk dry ingredients together until fully combined.
- With mixer still on low, slowly add dry ingredients to wet ingredients until just combined.
- Switch to a spatula, and fold in 1 cup blueberries until evenly distributed within the batter.
- Use a cookie scoop or a large spoon to divide the batter into muffin cups, filling nearly to the brim. The batter will be thick.
- Top with the remaining 1/2 cup blueberries and sprinkle on the Demerara sugar.
- Bake for 20-25 mins, or until tops are gently domed, beginning to brown, and a cake-tester (I use a wooden toothpick) inserted into the center comes out clean.
- Remove from the oven and let cool on a baking rack. Serve warm. Enjoy!!
