Best Blueberry Muffins

• portions: 12 muffins
• temps total: 1 hour

Ingrédients

2½ cups all-purpose flour

1¼ cups granulated sugar

2 tsp. baking powder

½ tsp. kosher salt

2 large eggs

1 cup sour cream (or Greek yogurt)

½ cup whole milk

1 tsp. vanilla extract

¾ cup (1½ sticks) unsalted butter, melted

Orange or lemon zest (optional)

1½ cups blueberries (about 8 ounces)

3 Tbsp. coarse sugar

A standard 12-cup muffin pan

Instructions

Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.

Whisk eggs, sour cream, milk, and vanilla in a medium bowl.

Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.

Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle with coarse sugar.

Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–33 minutes.

Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely. Do Ahead: Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.