Blueberry Muffins:

3 cups all-purpose flour, spoon and leveled (preferably King Arthur’s All-Purpose Flour)

3 tsp baking powder

¼ baking soda

½ tsp salt

½ tsp cinnamon

1/3 cup unsalted butter, melted & slightly cooled (preferably Land ‘O’ Lakes)

1/3 cup vegetable oil

1 cup granulated sugar

2 large eggs, at room temperature (preferably brown organic eyes)

1/3 cup sour cream, or  yogurt, at room temperature (preferably full fat sour cream, or full or low fat plain yogurt)

1 cup milk, at room temperature (preferably 2% or 2% Lactaid milk but you can use whole milk or buttermilk)

1 tsp vanilla (preferably Watkin’s Pure Baking Vanilla)

1½ cup fresh or frozen blueberries (do not thaw)

Course sugar for sprinkling



  1. Preheat the oven to 425 degrees F. Grease a jumbo 6-cup muffin pan with butter or nonstick spray, or line with muffin liners. Spray the liners with nonstick spray to prevent the muffins from sticking to the liners.
  2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Whisk the melted butter, sugar, oil, and eggs together until combined. Then, whisk in the sour cream (or yogurt), milk, and vanilla extract. Mixture will be a pale yellow. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. If the mix is a little lumpy from the flour, use a whisk to smooth out the batter. Do not overmix. The batter will be thick. Fold in the blueberries.
  4. Divide batter among the muffin liners filling all the way to the top. Sprinkle with the course sugar (for added crunch). Bake at 425 degrees for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees and continue to bake for 25-30 minutes or until the tops are a light golden color brown and the centers are set. Stick a toothpick in the center of a muffin to test for doneness.
  5. Let the muffins cool in the pan for 10 minutes before serving.


Note: For standard muffins baked in a 12-count muffin pan, reduce the baking time to 20 minutes: 5 initial minutes at 425 degrees and 15 minutes at 350 degrees.


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This recipe is a variation of a recipe found on