The Best Blueberry Muffins
Breakfast is the most delicious meal of the day, but it doesn't matter so much when in the day it comes. At least one night a month, we have Breakfast for Dinner.
Whether you eat them in the morning or evening, these are the only blueberry muffins you should make from now on. Besides, they have oatmeal in them, so they almost count as two breakfast foods in one. They freeze beautifully and can even be refrozen. If you're in the mood, substitute a cup of raspberries for 1 cup of the blueberries.
Hands-On Time: 15 minutes
Ready In: 1 hour
Yield: 24 muffins
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar
- Heat oven to 375. Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
- Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
- Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
- Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.