https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe 1/2 cup (113g) sour cream or plain yogurt (full-fat will yield the most tender muffins) 1 1/2 cups (213g) blueberries, fresh or frozen coarse sparkling sugar, for garnish, optional Set aside. A half and half mixture of the two provides the perfect amount of tang, moisture, and a little extra acidity to kick up the rise, and give you a big domed muffin top! Every bite is so flavorful you won’t know what to do with yourself. Line muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder and salt. Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. https://bestrecipebox.com/blueberry-lemon-buttermilk-muffins If you love struesel on your muffins, try these Best Blueberry Crumble Muffins. Preheat the oven to 350 degrees. Get the recipe for Blueberry-Buttermilk Muffins. Bakery Style Blueberry & Blackberry Muffins have classic berry flavors that seriously can’t be beat! https://www.stonyfield.com/recipes/blueberry-yogurt-muffins Or, use 1 cup vegan yogurt. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. A classic blueberry muffin recipe is an essential component of a good cook’s kitchen, and this big-batch rendition, made tangy with buttermilk and fragrant with lemon zest, is one that will stand the test of time. Greek Yogurt AND Buttermilk: We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary. Preheat oven to 385 degrees. https://www.food.com/recipe/blueberry-buttermilk-muffins-6653 In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Preheat the oven to 375°F.Line a 12-cup muffin tin with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. 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