Epi Classic Blueberry Muffins Recipes

EPI CLASSIC BLUEBERRY MUFFINS

Epi Classic Blueberry Muffins image

Our ultimate muffins are chock-full of blueberries and have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream. A dusting of coarse sugar gives them a shimmery top with an addictive crunch.

Provided by Rhoda Boone

Categories Breakfast Brunch Muffin Blueberry Butter Sour Cream Bake Kid-Friendly Small Plates

Yield Makes 12 muffins

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1 cup sour cream
1/2 cup whole milk
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 1/2 cups blueberries (about 8 ounces)
3 tablespoons coarse sugar
Special Equipment
A standard 12-cup muffin pan

Steps:

Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28-33 minutes.
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.

CLASSIC BLUEBERRY MUFFINS

Classic Blueberry Muffins image

Make and share this Classic Blueberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h

Yield 12 muffins

Number Of Ingredients 10

Ingredients

8 tablespoons butter or 8 tablespoons margarine
1 cup sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons baking powder
2 cups unbleached all-purpose flour
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups fresh blueberries (or dried blueberries)
2 teaspoons sugar, for topping (or sugar-cinnamon)

Steps:

Preheat oven to 375° F; in a bowl, cream together until light, the butter, sugar, and salt.
Add in eggs one at a time, beating well after each addition.
Add in baking powder, then add the flour alternately with the milk, beating well after each addition.
Mash ½ cup of the blueberries and add them to the batter; stir in the vanilla at the end, along with the whole blueberries.
Mound batter into 12 lightly greased muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it will hold its shape).
Sprinkle with sugar.
Bake for 30 minutes, or until a pick comes out clean.
Remove muffins from oven, and after 5 minutes remove them from the pan to cool completely on a rack.

Nutrition Facts : Calories 248.3, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 229.3, Carbohydrate 38.4, Fiber 1.3, Sugar 20.5, Protein 3.8

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