Breakfast & Brunch | March 29, 2010

Blueberry Muffins with Coarse Sugar Topping

Blueberry Muffins with Coarse Sugar Topping

Blueberry Muffins with Coarse Sugar Topping

Blueberry Muffins with Coarse Sugar Topping
Blueberry Muffins are one of my all time favorite breakfast/brunch treats. I made these Blueberry Muffins with Coarse Sugar Topping last week and loved them. They aren’t low fat, but they are exceptionally delish. Love the slight crunch the caramelized sugar gives the top of the muffins. Make sure to let the muffins cool completely before eating to ensure the muffin ends up in your mouth, not stuck to the muffin liner! Perfect for the Easter Brunch you’re planning.
5 from 1 vote
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Blueberry Muffins with Coarse Sugar Topping

adapted from Barefoot Contessa

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees F. Place 18 paper liners in muffin pans.
  2. 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.
  3. 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.

Recipe Notes

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.

15 thoughts on “Blueberry Muffins with Coarse Sugar Topping

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  1. I'd love to have one of them; they look so delicious and would go great with a cup of coffee now. Muffins are the best, especially when blueberries are involved!

  2. I made these last night and the only thing I changed was I made them jumbo size.

    I'm ashamed to admit it but I've eaten 4 in less than 24 hours. They are sooooo good! Thanks for sharing the recipe. My daughter and husband took a mini getaway until Monday. Guess I'll have to make another batch for them. Lol.

    The best blueberry muffins I've ever tasted by far!

  3. I didn't have oil for the ones that you just posted, so I made these this morning… my primary class (and several lucky people in the building) loved them! I made the streusel topping for it instead of the sugar.. loved it! Yum!

  4. I don’t love a super sweet muffin, so I made these with half the sugar and they were divine!! Thanks 🙂

  5. 5 stars
    Is there any way to incorporate banana into this recipe? I loved how it turned out but I would also like to make banana blueberry muffins.

    1. Hi Fina, I’m sure you could add banana to this recipe and it would turn out great. You might need to add more flour to get the right texture for the batter. Thanks for asking and for reading ABK!
      xo
      Si

  6. Hi Si, this recipe looks so good! I have a bunch of frozen cranberries in my freezer. Do you think this recipe would work equally well with frozen cranberries?

  7. Is this 12 tablespoons of butter plus 1 1/2 sticks. Or your saying the 12 tbsp equals 1 1/2 sticks?? Help please

    1. Hi Charity, it is just 12 tablespoons (1 1/2 sticks) of butter. I will fix this on the recipe, thank you for pointing it out!
      xo
      Si