Blueberry Muffins

Blueberry Muffins
Yields 12
The most amazing, the most perfect blueberry muffins. Extremely tender and moist, packed with fresh, juicy blueberries.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. ½ teaspoon salt
  4. 1 egg
  5. 1 cup granulated sugar
  6. 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
  7. 1¼ cups sour cream
  8. 1½ cups frozen or fresh blueberries
Instructions
  1. Preheat the oven to 350 degrees F*. Grease a 12-cup muffin pan and set aside.
  2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
  3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
  4. Place baking cups or muffin pan on a cookie sheet for easy oven transfer.
  5. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Remove muffins once silicone is cool to touch and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
OvenArt Bakeware https://www.ovenartbakeware.com/