Cooking Instructions

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
• For the topping: Mix all of the topping ingredients together. Set aside.
• For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
• Beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined. With the mixer running on low speed, add the dry ingredients and milk, and beat until combined. Fold in the blueberries.
• 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°F, then reduce the temperature to 350°F (177°C). Bake for an additional 18–20 minutes until a toothpick inserted in the center comes out clean.
• Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.