Make-Ahead Blueberry-Cinnamon Muffins
Ingredients
- 3 ¼ cups all-purpose flour
- 4 tsp baking powder
- 2 tsp ground cinnamon
- ¾ tsp salt
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ¾ cup white sugar
- ½ cup firmly packed brown sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs at room temperature
- 2 Tbs lemon juice
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1 cup milk, at room temperature
- 1 cup sour cream, at room temperature
- 2 cups fresh blueberries
- ¼ cup turbinado sugar, or as needed
- ½ tsp ground cinnamon
Directions
- Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
- Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined.
- Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour.
- Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
- Place batter in the refrigerator for 8 hours to overnight.
- Preheat the oven to 400 degrees. Grease two 12-cup muffin tins and line with paper liners (Recipe yields ~18 muffins).
- In a small bowl, stir together turbinado sugar and cinnamon.
- Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
- Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.