Description
This recipe allows you to make the muffin batter the night before, then bake it the next morning–perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won’t rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
Ingredients
- 3 ¼ cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon 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 tablespoons lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon 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 teaspoon ground cinnamon
Instructions
- 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 F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 8 hrs 35 mins
Servings: 18