Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 1 1/2 cups blueberries, fresh or frozen
• 1 tbsp flour, for berries
• 2 tbsp coarse sugar

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 400°F, line a 12-cup muffin pan with paper liners, and lightly grease the exposed top surface to prevent sticking.
2. Step 2.Whisk two cups flour, baking powder, and salt until evenly combined so no concentrated pocket of leavener remains in the batter.
3. Step 3.Beat softened butter and sugar until noticeably lighter and fluffy, then beat in the eggs one at a time and add the vanilla.
4. Step 4.Blend in sour cream and milk on low speed; the mixture may look slightly curdled, which will smooth out when the flour is folded in.
5. Step 5.Fold the dry mixture into the wet ingredients only until a few flour streaks remain, avoiding vigorous mixing that develops tough gluten.
6. Step 6.Toss the blueberries with one tablespoon flour, fold them gently into the thick batter, and reserve a few berries for visible muffin tops.
7. Step 7.Divide batter evenly, filling the cups nearly full, add the reserved berries and coarse sugar, and bake until the domes turn golden.
8. Step 8.Check at 20 to 24 minutes with a tester away from a berry; cool in the pan 5 minutes, then move muffins to a rack to prevent soggy bottoms.