Blueberry Muffins | Chris F. Nicholson

Ingredients

• 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 to 3/8 teaspoon salt, to taste
• 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) unsalted butter, at room temperature
• 3/4 cup to 7/8 cup (149g to 174g) granulated sugar*
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup (113g) sour cream or yogurt (full-fat will yield the most tender muffins)
• 1 1/2 cups (213g) blueberries, fresh or frozen
• coarse sparkling sugar, for garnish, optional