Blueberry Muffins
What you need:
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup granulated sugar
- 4 tbsp. unsalted butter, melted and cooled
- 1 1/4 cups sour cream
- 1 1/2 cups frozen or fresh blueberries
Directions:
- Preheat oven to 350* and prepare muffin pan with paper liners.
- Whisk together flour, baking powder, and salt.
- In a separate bowl, beat the egg until light colored.
- Add sugar and whisk until thick.
- Add butter in 2 additions, whisking until combined after each one.
- Add sour cream in 2 additions, whisking just to combine.
- Add blueberries to flour mixture and toss to coat.
- Fold in sour cream mixture until the batter is combined, do not overmix.
- Divide batter into muffin cups and bake for 25 to 30 minutes.
- Cool on a wire rack.
Recipe from Brown Eyed Baker