Brown Sugar Blueberry Muffins
From scratch brown sugar blueberry muffins kept extra moist with brown sugar. Perfectly light and fluffy with a deep, sweet flavor.
Servings: 12
Calories: 244kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar
- 2 teaspoons granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon salted butter softened
- 1 large egg
- 3/4 cup sour cream
- 1 1/2 cups frozen wild blueberries
- 2 tablespoons all-purpose flour
- 1/4 cup turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 425ºF. Spray a muffin tin with cooking spray or line with paper liners. Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. 1 1/2 cups all-purpose flour, 1/2 tablespoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In another large bowl, mix together the sugars, oil and butter. Stir to mix well. Mix in the egg, then add in the sour cream and mix until combined. 1 cup brown sugar, 2 teaspoons granulated sugar, 1/4 cup vegetable oil, 1 tablespoon salted butter, 1 large egg, 3/4 cup sour cream
- Gently fold the dry ingredients into the wet ingredients, folding together gently just until mixed. Do not overmix.
- In a small bowl, toss the frozen blueberries with the two tablespoons of flour until the blueberries are coated. Add the blueberries to the muffin batter, discarding the extra flour. Gently fold the blueberries into the muffin batter. 1 1/2 cups frozen wild blueberries, 2 tablespoons all-purpose flour
- Spoon the batter into the prepared pan, dividing the batter between 12 muffin cups. Sprinkle the turbinado sugar on top of each muffin. 1/4 cup turbinado sugar
- Bake in the preheated oven (425ºF) for 5 minutes, then without opening the oven, lower the temperature to 350ºF and bake for an additional 14-16 minutes. Allow the muffins to cool for 10 minutes, then remove them to a wire rack to cool completely.
Notes
- The muffins are excellent with a 1/2 teaspoon ground cinnamon added into the batter, or with the sugar topping.
- Storage: Store at room temperature in an airtight container for up to 3 days. The muffins also freeze well. Store them in a plastic freezer bag and freeze for up to two months.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 244kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 103mg | Potassium: 131mg | Sugar: 24g | Vitamin A: 150IU | Vitamin C: 1.9mg | Calcium: 58mg | Iron: 1.1mg