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
- 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.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- 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.
- 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.
- 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 www.sallysbakingaddiction.com.