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Ingredients:
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup sour cream or plain/vanilla yogurt, at room temperature
2 teaspoons pure vanilla extract
1/4 cup milk, at room temperature
1 and 1/2 cups fresh or frozen blueberries
Set your oven to 425 degrees (which will eventually be decreased)
Start by whisking together the flour, salt, baking soda, and baking powder, and set aside for later.
In a separate bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar together.
Then, add in one egg at a time, mixing until incorporated, followed by the vanilla and yogurt. Mix until fully incorporated.
In small increments, mix the dry ingredients into the wet, slowly adding the milk in as you go. Small clumps are okay, this dosnt have to be silky smooth!
Then, fold in your choice of blueberries, being sure not to have wet blue berries dye the entirety of the batter.
Fill up your cupcake/muffin tins to the TOP, so they are level with the top of the tin (this is a thick batter)
In a separate bowl, mix some brown sugar and cinnamon powder, and generously sprinkle this over top of your muffin batter.
Then put them in the oven for 3-5 minutes at the 425 degrees F. Once this is up, decrease the temp to 350 F and leave to bake for 18-20 minutes. I did 18.
Then you are done!
5 сен 2024
