Ingredients

The following ingredients have 12 Servings
  • ⅓ cup vegetable oil (67 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup sour cream (114 grams)
  • ½ cup buttermilk (114 grams)
  • 1 large egg (50 grams)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1½ cups all-purpose flour (180 grams, plus 2 teaspoons (5 grams) for the blueberries)
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder (8 grams)
  • 1½ cups fresh blueberries (255 grams)
  • ½ cup brown sugar (107 grams)
  • ¼ cup all-purpose flour (30 grams)
  • 2 tablespoons unsalted butter (28 grams, melted (¼ stick))

Instruction

  • Preheat oven to 375°F. Grease a 12-count muffin tin or line with paper liners. Set aside.
  • Whisk together oil and sugar until fluffy.
  • Whisk in sour cream, buttermilk, egg, and vanilla until just combined.
  • Add in 1½ cups flour, salt, and baking powder and stir. Do not overmix.
  • Toss fresh blueberries with 2 teaspoons of flour until all the blueberries are coated.
  • Add the blueberries into the mixture and gently fold until incorporated, making sure not to break any of the berries.
  • Spoon blueberry mixture into the prepared muffin tin until each well is ⅔ full.
  • Prepare brown sugar topping by stirring together brown sugar, flour, and melted butter.
  • Sprinkle each muffin with a generous coating of brown sugar topping.
  • Bake in oven for 20 to 25 minutes, or until muffins spring back when touched or toothpick comes out clean.
  • Let muffins cool on a wire rack.