Barley Free Bakery-Style Blueberry Muffins
Total time45 min
Prep time15 min
Cook time25 min
4.5(14)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar, divided
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For the blueberries
- 1 tbsp all-purpose flour (for tossing blueberries)
For topping
- 2 tbsp turbinado sugar or coarse sugar, for topping
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Grease a 12-cup muffin tin generously with butter or nonstick spray, including the top surface around each cup.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup of the granulated sugar until evenly combined.
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