Fluffy Blueberry Muffins
By: Anna
Published: Monday, July 4, 2011 - 11:20am

Ingredients




2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 cup sour cream
1 cup frozen or fresh blueberries

Preparation

1 Preheat the oven to 350 degrees. 2 Grease a standard 12-cup muffin tin (or line with paper liners) and set aside. 3 Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. 4 Add the sugar and whisk vigorously until thick, about 30 seconds. 5 Add the melted butter in 2 or 3 additions, whisking to combine after each addition. 6 Add the sour cream in 2 additions, whisking just to combine. 7 Add the berries to the dry ingredients and gently toss just to combine. 8 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. 9 Using a large spoon, divide the batter amount the muffin cups. 10 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. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature.