Ingredients
3cupsall-purpose flour,spoon and leveled
3tspbaking powder
¼tspbaking soda
½tspcinnamon,ground, optional
½tspsalt
⅓cupbutter,(5 tbsp) unsalted, melted, slightly cooled
⅓cupvegetable oil,or canola oil, or melted coconut oil
1cupgranulated sugar
2large eggs,at room temperature
⅓cupsour cream,or yogurt, at room temperature
1cupmilk,at room temperature
1tspvanilla extract
1½cupsfresh blueberries,or frozen, do not thaw
sugar for sprinkling,coarse, optional, for sprinkling
Preparation
Preheat oven to 425 degrees F.
Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
Whisk the melted butter, oil, sugar, and eggs together until combined.
Then whisk in the sour cream, milk, and vanilla extract. the mixture will be pale yellow.
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
Use a whisk to get rid of any large lumps of flour, if needed. Avoid overmixing.
The batter will be thick. Fold in the blueberries.
Divide the batter between each muffin cup, filling all the way to the top.
Sprinkle with coarse sugar, if desired.
Bake at 425 degrees F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes, or until the tops are lightly golden brown and centers are set.
Stick a toothpick in the center of a muffin to test for doneness.
If it comes out clean, the muffins are done.
Allow to cool for 10 minutes in pan before serving.
