There are a million recipes for blueberry muffins out there and there are even pre-packaged mixes you can buy. But nothing tastes as good as homemade.
I will be honest, there are a lot of homemade recipes out there that are easier than this one but...obviously I wouldn't be posting this recipe if it weren't completely worth it to dirty a couple extra bowls to get the most delicious blueberry muffins you have ever tasted!
The reason these muffins turn out perfect is the science behind the ingredients. Small but important steps like getting the ingredients to room temperature are important. If you leave them cold, you won't end up with the beautiful, perfectly domed cupcakes that this recipe was meant to produce. Also, don't over-mix the muffins when you combine the wet and dry ingredients. This will keep the muffins light and the berries whole.
I have posted the ingredients by cup measurements below but the book does list them by weight measurements which will perfect your results.
I hope you give it a try…
Blueberry Buttermilk Muffins
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream at room temperature (you can microwave for a few seconds at a time to quickly do this)
1/4 cup buttermilk at room temperature
1 teaspoon vanilla bean paste or extract
1/2 teaspoon kosher salt
1/2 cup unsalted butter at room temperature
3/4 cup sugar
2 eggs at room temperature (you can place the eggs in a bowl of very hot tap water for 3-4 minutes to quickly do this)
1 1/4 cups fresh blueberries
Turbinado or crystal sugar for sprinkling
Preheat your oven to 375 degrees.
Combine the first 3 ingredients (flour, baking powder, baking soda) in a bowl and whisk gently to combine. Remove 1/4 cup of this mixture and set aside to use with the blueberries later.
In another bowl (I find it easiest to use a large liquid measuring cup but any bowl will work) combine the sour cream, buttermilk, vanilla and salt and stir until combined.
In the bowl of a stand mixer, add the butter and sugar and mix on high with paddle until the mixture turns a pale shade of yellow (2-3 minutes.) Scrape down the sides of the bowl periodically.
Add the eggs one at a time and mix at medium speed.
On low speed, add half the buttermilk mixture then add all of the flour mixture then add the 2nd half of the buttermilk mixture. Mix until just combined - do not over-mix!
Toss the blueberries with the reserved flour mixture in a bowl then fold the blueberries by hand into the batter.
Line muffin tins with paper liners and scoop a heaping 1/3 cup of batter into each cup. Sprinkle the top of the batter with Turbinado sugar (or any sugar will work but the large crystals work best.)
Bake the muffins for 12 minutes then rotate them and bake an additional 10-12 minutes longer. Muffins should be golden brown and a toothpick should come out clean or only crumbs sticking to it. Remove muffins from oven and let cool for 10-15 minutes in the pan before removing them to completely cool.
**If you want to make these into mini-muffins, they are done after baking around 18 minutes.