Blueberry Muffins with Crunchy Sugar Topping

Simple and delicious, these muffins really satisfy. We love what our Infused Sugars do for these muffins (and so many other things!) Vanilla Sugar and Lemon Sugar are a given, but try our Hibiscus Sugar for beautiful color and zing!

3 cup
s all-purpose flour
3 tsp baking powder
1/4 tsp baking soda
1 tsp Vietnamese Cinnamon
1/2 tsp salt
1/3 cup unsalted butter, melted and cooled
1/2 cup Guidry’s Pecan Oil
1 cup granulated sugar
2 eggs, at room temp
1/3 cup sour cream or yogurt, at room temp
1 cup milk, at room temp
1 tsp Vanilla Puree
1/2 tsp Almond Extract
1.5 cups fresh or frozen blueberries (do not thaw if using frozen)
Vanilla Sugar, Lemon Sugar or HIbiscus Sugar for garnishing

Preheat oven to 425°F. Spray a 12 cup muffin tin with nonstick spray or line with muffin liners. 

Whisk the flour, baking powder, baking soda, salt and cinnamon together. In a separate bowl, Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and Extracts. Mixture will be pale yellow. Add the wet ingredients to the dry ingredients and fold together until completely combined. The batter will be thick. Fold in the blueberries.

Divide batter between each muffin cup, filling all the way to the top. Sprinkle with on of our `. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Watch as Anne makes this recipe with her granddaughter, Rowan, on Facebook Live 

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