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Ingredients (15)

• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (67g) chopped walnuts (or pecans)
• 1 teaspoon ground cinnamon
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk, at room temperature
• 1 and 1/2 cups (210g) fresh or frozen blueberries

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Instructions (8 steps)

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
2. For the topping
3. Mix all of the topping ingredients together. Set aside.
4. For the muffins
5. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
6. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Batter is thick and creamy. Fold in the blueberries.
7. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
8. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

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Ingredients (15)

• 1¾ cups all-purpose flour, spooned and leveled, plus more for the blueberries
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup whole milk Greek yogurt
• ¾ cup cane sugar
• 2 large eggs
• ⅓ cup vegetable oil
• ¼ cup milk
• 2 teaspoons vanilla extract
• 1½ cups blueberries
• ½ cup all-purpose flour, spooned and leveled
• ⅓ cup brown sugar
• ¼ teaspoon cinnamon
• 4 tablespoons cold unsalted butter, cubed

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Instructions (7 steps)

1. Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
2. Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Use your hands or a fork to work in the butter until the mixture is crumbly. Set aside while you make the muffin batter.
3. Make the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the yogurt, sugar, eggs, vegetable oil, milk, and vanilla.
5. In a small bowl, toss the blueberries with ½ teaspoon flour.
6. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the blueberries. Use a ⅓-cup measuring cup to divide the batter among the muffin cups. Evenly sprinkle with the crumble topping.
7. Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Ingredients (12)

• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup plus 1 tablespoon plus 2 teaspoons sugar
• 1 cup vegetable oil
• 2 large eggs
• 2 large egg yolks
• 16 ounces plain whole-fat yogurt, not Greek-style
• 1 tablespoon orange zest, from 1 large naval orange
• 1 1/2 cups fresh blueberries
• 2 tablespoons demerera sugar

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Instructions (8 steps)

1. Heat oven to 375ºF. Coat a standard 12-cup muffin pan and one small oven-safe ramekin with nonstick spray.
2. Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In a second bowl, whisk together the sugar, oil, eggs, egg yolks, yogurt, and orange zest until smooth.
3. Make a crater in the middle of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just barely combined. Resist the urge to overmix — there should be some lumps of flour in the batter.
4. Fold in the blueberries, mixing just to combine.
5. Drop a scant 1 cup of batter in each of the muffin tin's wells. Whatever's leftover can be dropped into the prepared ramekin. The cups should be quite full.
6. Sprinkle the muffins with the demerera sugar and bake or until a toothpick inserted into the bottom of a muffin comes out clean, 25 to 30 minutes.
7. Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody, and I do mean nobody, likes.
8. Serve immediately or store in an airtight container for up to 1 week.

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