Epi Classic Blueberry Muffins

• 2 1/2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 1/2 cups blueberries (about 8 ounces)
• 3 tablespoons coarse sugar
• A standard 12-cup muffin pan

1. Preheat oven to 375u0b0F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
2. Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
3. Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
4. Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle with coarse sugar.
5. Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28-33 minutes.
6. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
7. Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months.

flour, sugar, baking powder, kosher salt, eggs, sour cream, milk, vanilla, unsalted butter, blueberries, coarse sugar, muffin pan

Taken from www.epicurious.com/recipes/food/views/epi-classic-blueberry-muffins (may not work)