View Large Image Blueberry Muffins Recipe Get ingredients: 4 eggs (large, room temperature) 1 tsp baking soda 1 tsp vanilla extract 7.5 oz (1 cup) vegetable oil 15 oz (3 cups) frozen blueberries (or 18 oz fresh blueberries) if fresh, wash them if frozen, leave them in the freezer until the last minute so the colour doesn't bleed 16 oz (2 cups) sour cream 10 oz (1 1/4 cups packed) brown sugar (light) 18 oz (4 cups) flour (all-purpose) 8.75 oz (1 1/4 cups) sugar (white, granulated) 1 tsp salt digital scale muffin cups muffin trays large mixing bowl whisk stand mixer glass measuring cup (3 cups or more) spatula large cookie scoop (1/4 cup) 1 tsp Place the muffin cups into the muffin tray. Add to large mixing bowl: 18 oz (4 cups) flour 1 tsp baking soda 1 tsp salt Whisk until combined (less than 30 seconds). Set aside. If there's anything in the oven, take it out. Set the oven to bake, 400° F (204° C). Attach the paddle to the mixer. Add to mixer mixing bowl: 4 eggs (one at a time) Mix well after each egg.) Attach the plastic guard to the mixer. Set mixer to low speed. While mixing, slowly add to mixer mixing bowl: 8.75 oz (1 1/4 cups) sugar 10 oz (1 1/4 cups packed) brown sugar Mix on low-then-high speed until smooth. While mixing, slowly add to mixer mixing bowl: 7.5 oz (1 cup) vegetable oil 1 tsp vanilla Mix until well-blended. Set mixer to low speed. Add to mixer mixing bowl alternately: dry ingredients 16 oz (2 cups) sour cream Mix until well-blended. Do not over mix. Turn off the mixer. Remove the bowl from the mixer. Add to glass measuring cup: 15 oz (3 cups) frozen blueberries (or 18 oz fresh blueberries) Sprinkle flour on top of the blueberries (to prevent the blueberries from sinking to the bottom of the batter). Stir with a fork until mixed (a few seconds). Set aside. Using a spatula, gently fold the blueberries into the mixer mixing bowl until mixed. Do not over mix. Using a cookie scoop, scoop the batter into the muffin cups. The cups should be about 3/4 full. Remove any unused muffin cups from the muffin trays. Place the muffin trays in the oven on the middle rack. Set a timer for 20-25 minutes (or until a toothpick comes out clean). If the tops of the muffins are jelly-ish, they aren't done. When the timer is done, remove the trays from the oven. Turn off the oven. Let cool in the trays for a few minutes. Remove from the trays and let cool on a wire rack for about 5-10 minutes.
