Bakery-Style Blueberry Muffins

Ingredients

• 2.5 cups all-purpose flour
• 1 cup granulated sugar
• 2.5 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup sour cream
• 1/2 cup melted butter
• 1/4 cup milk
• 2 tsp vanilla
• 2 cups blueberries
• Coarse sugar for the tops

Instructions

1. 1

   Whisk the flour, sugar, baking powder, and salt together and toss the blueberries through the dry mix so they stay suspended.

2. 2

   Beat the eggs with the sour cream, melted butter, milk, and vanilla until completely smooth.

3. 3

   Fold the wet into the dry with a spatula and stop while the batter still looks lumpy — overmixing is what makes muffins tough.

4. 4

   Scoop generously into a lined tin, mounding the batter high, and sprinkle coarse sugar over each top.

5. 5

   Bake at 425F for five minutes, then drop to 375F for eighteen minutes more, which is what gives them their tall domes.