High Fructose Corn Syrup Free Bakery-Style Blueberry Muffins

Total time45 min

Prep time15 min

Cook time25 min

4.5

(14)

High Fructose Corn Syrup Free Bakery-Style Blueberry Muffins

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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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