Blueberry Muffins

Whenever I see the abundance of available blueberries in the summer, I can't help but wanting to bake something blueberry.

» Ingredients

• 2 cups (10oz) unbleached all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup sugar
• 4 tablespoon unsalted butter, melted and cooled
• 1 cup (8oz) sour cream
• 1 ½ cups fresh blueberries, cleaned and dried

» Instructions

1. Preheat oven to 350 (F) degrees, rack in middle position. Line a 12-cup muffin tin with paper cups, set aside.
2. In a large bowl, combine flour, baking powder, and salt. Add blueberries and lightly toss to combine.
3. In a medium bowl, whisk the egg until light-colored. Add the sugar and whisk vigorously until thick and creamy. Add the melted butter in 3 batches, each time whisk until combine. Lastly add the sour cream in 2 batches, whisk just to combine. (Be sure to whisk vigorously all the way in this step.)
4. Gently pour the creamy mixture into the dry ingredients. Using a rubber spatula, gently fold together, until just combined. Do not overmix. (No more than 1 minute.)
5. Grease a large spoon (or ice cream scoop) with a little oil to prevent sticking, divide the batter into 12 cups evenly. (Distribute the blueberries evenly, and make some visible on top.)
6. Bake until the muffins are light golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes, rotate the pan after 15 minutes from front to back. Let it cool down on a rack before serving.

» Makes 12 muffins

» Calories: 2510 total; 209/muffin

» Adapted from The New Best Recipe

» Notes

• The original recipe calls for 1 ¼ cups of sour cream, I used 1 cup because sour cream came in 1 cup size and I didn't feel like buying another cup and waste the other ¾ of it. But if you have enough on hand, use 1 ¼ cups.
• The original recipe also calls for 1 cup of sugar, but I usually like it less sweet so I decreased the amount.