Bakery Style Sugared Blueberry Muffins

Ingredients:

• 3 cups all purpose flour

• 3 tsp baking powder

• 1⁄2 tsp baking soda

• 1⁄2 tsp ground cinnamon

• 1⁄2 tsp salt

• 5 unsalted butter (melted, then cooled)

• 1⁄3 cup vegetable oil, 1 cup + 1 tbsp sugar

• 2 eggs

• 1⁄4 cup sour cream

• 1 cup buttermilk

• 1 and 1⁄2 tsp pure vanilla extract

• 1 and 1⁄2 cups fresh Consalo Family Farms blueberries

Topping

For the topping you will also need a mix of 1:1 white sugar and course sugar or sparkling sugar sprinkles

Instructions:

1. Preheat the oven to 425 and grease every other well of 2 jumbo 6 well muffin pans or use jumbo paper liners. Set aside.

2. Combine flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. Set aside.

3. Next combine melted/cooled butter, oil, sugar, and eggs together. Mix until well incorporated.

4. Then add in your sour cream, buttermilk and vanilla. Mix until well combined/no lumps.

5. Now add your wet ingredients to your dry. Mix until well combined. Then, slowly fold in your blueberries until evenly distributed.

6. Transfer batter to prepared muffin tins. Fill every other well to the top. Then, generously sprinkle each muffin with coarse sugar mixture.

7. Bake muffins at 425 for 7 min. Then keeping the oven closed, lower temp to 365, and continue to cook for an additional 22-26 min, until the tops are golden and toothpick inserted comes out clean.