Blueberry Muffins


  • 2 cups (10 ounces) flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (7 ounces ) sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 1/4 cups (10 ounces) sour cream
  • 1 1/2 cups (7 1/2- 8 ounces) frozen or fresh blueberries


  1. Whisk the flour, baking powder, and salt in a medium bowl until combined.  Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds.  Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds.
  2. Add butter.  Whisk.  Add the sour cream whisking just to combine.
  3. Add berries to the dry ingredients and gently toss just to combine.  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.
  4. Bake 350 degrees for 25 to 30 minutes until the muffins are light golden brown.

Cinnamon Sugar- Dipped Blueberry Muffins (I love this!)

  • While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon cinnamon in a small bowl and melt 4 tablespoons butter in a small saucepan.  After the baked muffins have cooled 5 minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon sugar.  Set the muffins upright on a wire rack, serve.

Source:  Baking Illustrated

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