Best Blueberry Muffins

Ingredients

• 2½ cups all-purpose flour
• 1¼ cups granulated sugar
• 2 tsp. baking powder
• ½ tsp. kosher salt
• 2 large eggs
• 1 cup sour cream
• ½ cup whole milk
• 1 tsp. vanilla extract
• ¾ cup (1½ sticks) unsalted butter, melted
• 1½ cups blueberries (about 8 ounces)
• 3 Tbsp. coarse sugar
• A standard 12-cup muffin pan

Steps

1. Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
2. Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
3. Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
4. Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle with coarse sugar.
5. Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–33 minutes.
6. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely. Do Ahead: Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months. Editor’s note: This recipe was originally published in July 2017. Head this way for more of our best blueberry recipes →