Epi Classic Blueberry Muffins

Name: Epi Classic Blueberry Muffins
Yield: 4 servings
Ingredients: 1 2 1/2 cups all-purpose flour; 1 1 1/4 cups granulated sugar; 1 2 teaspoons baking powder; 1 1/2 teaspoon kosher salt; 1 2 large eggs; 1 1 cup sour cream; 1 1/2 cup whole milk; 1 1 teaspoon vanilla extract; 1 3/4 cup (1 1/2 sticks) unsalted butter, melted; 1 1 1/2 cups blueberries (about 8 ounces); 1 3 tablespoons coarse sugar; 1 A standard 12-cup muffin pan

From the kitchen of Carly

Tender, dome-topped blueberries studded throughout a sour cream crumb that stays moist for days. These classic muffins strike that perfect balance between cake-like structure and berry-forward flavor, finished with a satisfying sparkle of coarse sugar on top.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 cups all-purpose flour
11 1/4 cups granulated sugar
12 teaspoons baking powder
11/2 teaspoon kosher salt
12 large eggs
11 cup sour cream
11/2 cup whole milk
11 teaspoon vanilla extract
13/4 cup (1 1/2 sticks) unsalted butter, melted
11 1/2 cups blueberries (about 8 ounces)
13 tablespoons coarse sugar
1A 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 1/2 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.
Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.