Blueberry Sour Cream Muffins
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 cup full-fat sour cream
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon coarse Kosher salt
8 ounces fresh blueberries
2 tablespoons coarse Turbinado sugar ("sugar in the raw") or Demerara sugar
Preheat the oven to 375. Line a standard muffin pan with 12 paper liners, and lightly spray the insides of the liners with non-stick baking spray.
In a bowl, whisk together the melted butter, sugar, eggs, sour cream and vanilla. Separately, combine the flour, baking powder and salt. Add the dry ingredients to the wet, stirring briefly to combine; while there are still streaks of flour remaining, add the blueberries and finish folding the ingredients together, just until moistened. Batter will be very thick.
Use a cupcake/ice cream scooper to portion the batter into the cups, filling them full. Sprinkle the tops with the coarse sugar.
Bake muffins for about 21-25 minutes, until a toothpick comes out clean or with moist crumbs clinging to it. Cool the muffins in the pan for 2-3 minutes, then transfer to a wire rack to cool for at least 20 minutes. Serve warm plain, or with butter and jam.
Leftovers should be stored in an airtight container for up to two days.
Yields 12 muffins
Recipe from Curly Girl Kitchen