Blueberry Muffins with Coarse Sugar Topping
- 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces 1 cup sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 half-pints fresh blueberries picked through for stems or two cups frozen berries
- Turbinado Sugar for topping
Preheat the oven to 350 degrees F. Place 18 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), filling each cup about 3/4 full, sprinkle with generous amount of raw sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Turbinado Sugar is raw sugar that is obtained or crystallized from the initial pressing of sugar cane. Found in most grocery stores near the granulated sugar.