Blueberry Muffins
I have, in this blog post, the best ever blueberry muffin recipe. At least in my opinion. These guys aren't really like any blueberry muffin you've ever had. They're made with sour cream, so they're not too overly sweet. However, they are a whole lotta delicious.
Now that spring time has started to roll into Kansas City (kind of) I'm starting to crave berries, and delicious fruits that I wasn't able to have during the winter months. If the same thing is happening to you, then it's time to make these muffins.
My dad found this recipe in The New Best Recipe cookbook, and I'm sure glad he stumbled upon the recipe in that huge cookbook. My dad is fantastically awesome like that. He knows a good recipe when he sees one. Give 'em a try!
Blueberry Muffins
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sugar
- 4 tbsp unsalted butter, melted and cooled slightly
- 1-1/4 cups (10-oz) sour cream
- 1-1/2 cups frozen or fresh blueberries
Instructions
1. Heat oven to 350º F and line muffin tin. Set aside.2. Whisk flour, baking powder, and salt in medium bowl until combined. Set aside. Whisk the egg into another medium sized bowl until well combined and light-colored. About 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter in two or three additions, whisking to combine after each addition. Add sour cream in two different additions.3. Add berries to the dry ingredients and gently toss to combine. Add the sour cream mixture and fold with spatula until batter comes together and berries are evenly distributed. 4. Divide the batter between the muffin tins. Bake until golden brown, 20 to 30 minutes. Rotate the pan front to back halfway through the baking process.
Details
Prep time: Cook time: Total time: Yield: 12 muffins