Bakery-Style Blueberry Muffins

Ingredients

• 1/2 cup (100g) packed light or dark brown sugar, for topping
• 1/2 cup (67g) chopped walnuts or pecans, for topping
• 1 teaspoon ground cinnamon, for topping
• 1 3/4 cups (219g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (120g) sour cream or plain yogurt
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk
• 1 1/2 cups (210g) fresh or frozen blueberries

Before you cook

• Preheat the oven to 425F (218C).
• Line a 12-cup muffin pan with paper liners.
• Soften the butter to room temperature.

Steps

1. Stir the brown sugar, chopped nuts and cinnamon together in a small bowl and set the topping aside.
2. Whisk the flour, baking soda, baking powder and salt together in a large bowl.
3. Beat the butter with the granulated sugar and 1/4 cup brown sugar for about 3 minutes until creamy.
4. Beat in the sour cream, eggs and vanilla on medium speed until smooth.
5. Add the dry ingredients on low speed and mix until almost combined.
6. Pour in the milk and mix just until the batter comes together.
7. Fold the blueberries in by hand.
8. Divide the batter among the liners, filling each to the top.
9. Spoon the nut topping over each muffin and press it in lightly.
10. Bake 5 minutes at 425F.
11. Reduce the oven to 350F without removing the pan and bake 16 to 19 minutes more, until a toothpick comes out clean.
12. Cool the muffins in the pan 5 to 10 minutes, then move them to a rack.