Classic Blueberry Muffins
Is there anything better than waking up in the morning knowing that there are muffins in the house just waiting to be eaten? Especially fresh, crumbly, juicy, classic blueberry muffins?!
Honestly, there are few things that get me out of bed quicker than the promise of muffins and coffee.
August in Upstate New York is prime blueberry season. And my parents are notorious for over-picking them every year. We all have freezers full of ’em!
And since one can only have so many blueberry smoothies, muffins are a must.
Ignore the insanity of turning on the oven in the middle of August, because these classic blueberry muffins are so worth it. With the addition of greek yogurt and sour cream, these are super moist, really crumbly and when you bite into them, the fresh blueberry literally pop!
Make ’em over the weekend and eat a few hot ‘n fresh, then the leftovers will get you out of bed in the week ahead!
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch salt
- 1/2 cup white sugar
- 1/4 cup coconut sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/4 cup plain greek yogurt
- 1/4 cup sour cream
- 1/4 cup almond milk
- 1 1/2 cups fresh or frozen blueberries
- Vegetable spray for the muffin tins
- cinnamon sugar for sprinkling on top
Preheat oven to 375 degrees F. Spray a muffin pan with non-stick cooking spray.
Measure out the white flour and reserve 1 tablespoon—toss with the blueberries in a small bowl.
In a large bowl, whisk together the white and coconut sugars, oil, egg, yogurt sour cream and almond milk. Add the remaining flour, baking soda, baking powder, and salt to the bowl. Mix for 1 minute. Add 1 cup blueberries to the bowl and stir a couple more times to combine.
Scoop the mixture into greased muffin pans to 1/2 full. Place 3-4 of the remaining berries on top of each muffin and press down lightly. Sprinkle each with a bit of cinnamon sugar.
Place into the oven and increase the temperature to 400 degrees F. Bake for 20 to 25 minutes, rotating pan halfway through.
Remove from oven and let cool for 5-10 minutes. Run a butter knife around the edge of each muffin, then twist out and place on a cooling rack to cool completely. Serve immediately or store in airtight container for 2 to 3 days.