moist & rich



These are seriously the BEST blueberry muffins. Not only do they bake with the most perfect muffin tops, but they're also incredibly moist and flavorful.

WHAT YOU NEED Flour Sugar Brown sugar Baking powder Cinnamon Salt Blueberries  Butter Vegetable or canola oil Eggs Sour cream Milk Vanilla extract Almond extract Raw sugar

Begin whisking together the flour, sugar, brown sugar, baking powder, cinnamon, and salt. Then add in the blueberries and mix to distribute.

In a separarte bowl, mix together your wet ingredients; butter, oil, eggs, sour cream, milk, vanilla, and almond extract. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir the two together.

Evenly distribute the batter between the liners. They should more than fill each liner. Finally dot the tops with a few extra blueberries and sprinkle with raw sugar and bake for 20-23 minutes.

Allow the muffins to cool in the pan for about 10 minutes. To release, you may need to use a small knife to slice between the edge of the muffin tops and the cupcake tin because some of the blueberries may stick.

Transfer the muffins to a cooling rack and continue to cool until they’re just barely warm (this is the best time to eat them). Enjoy!