recently, in the midst of all my free time, I decided to make some blueberry muffins for a neighbor. knowing i would want to enjoy one as well, i doubled the batch. they were so delicious, i made them again 2 days later. i adapted my recipe from the brown eyed baker.
2 c all purpose flour
1 T baking powder
1/2 tsp salt
1 egg
1 c sugar
1/2 stick of unsalted butter, melted
8 oz sour cream
a splash of milk
3/4-1 c of fresh, small blueberries
first off preheat the oven to 350 degrees. then, i greased my muffin tins (i used 12 regular size) with a bit of butter. next, it's time to begin mixing your ingredients.
whisk the flour, baking powder, and salt until combined. if doubling, make sure to use a pretty big bowl. whisk the egg in a separate bowl. add the sugar to the egg and whisk vigorously. pour in the melted butter, while whisking. then add the sour cream and again whisk to combine. at this point you should have a beautiful, creamy yellow mixture.
wash your indigo berries and add to the dry ingredients. gently toss just to combine. next, add the sour cream mixture and fold with a rubber spatula until the batter comes together. the batter will be very thick. careful, not to overmix.
using 2 large metal spoons divide the batter among the muffin cups. bake until the muffins are light golden brown and a toothpick comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. i made sure to follow this step as my oven does not cook evenly. serve while piping hot with a slab of butter. delicious for a weekend breakfast, afternoon snack, or late night pick me up. enjoy!