Serves: 12 muffins
This recipe is borrowed from the Farmers Against Hunger cookbook. These muffins will be moist, fluffy and full of whole, fresh blueberries. These are great for breakfast or for a school lunch snack. They can be easily stored in the freezer for a few months and re-heated as needed.
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup of sugar
- ½ stick (4 tbsp) butter, melted
- 1¼ cups sour cream
- 1½ cups fresh blueberries
- Preheat the oven to 350 degrees and place the oven rack into the middle position. Run the un-melted butter inside a standard 12 cup muffin tin to grease it, or place paper muffin cups in the holes.
- Whisk the flour, baking powder and salt in a medium-sized bowl until combined.
- In a separate bowl, whisk the egg until it is lightened in color (approx. 20 seconds). Add the sugar and whisk until thick and combined (approx. 30 seconds). Next add the melted butter, in two batches, whisking in between to fully incorporate it. Add the sour cream, also in two batches, just making sure it is thoroughly mixed. Don't over whisk.
- Lightly toss the blueberries with the dry ingredients. Pour the sour cream mixture over the blueberry mixture and gently fold the batter with a spatula (approx. 30 seconds). It's okay if a little bit of dry flour remains.
- With a large spoon, distribute the batter evenly into the 12 muffin cups. Bake until a toothpick inserted into the muffin comes out clean (approx. 25-30 minutes). Halfway through baking, turn the muffin tin around in the oven.
- Turn the muffin tin upside down & tap to release them. Stand all the muffins upright and let cool for 5 minutes before eating.