Muffins are by far my favorite breakfast food. I always have at least 2 different kinds in the freezer. They are the perfect grab-and-go breakfast item. I usually eat when I get to my desk in the morning so the muffin has plenty of time to thaw during my commute. I was in search of a new blueberry muffin recipe when I came across this version from Brown Eyed Baker. The one thing that caught my eye with this [articular recipe was that it didn’t require using a mixer just arm power. Don’t get me wrong I don’t think I could ever part with my Kitchen Aid mixer. It’s sometimes nice to mix things up the old fashion way. This recipe did not disappoint. My freezer will never be empty of any muffin especially these!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1¼ cups sour cream
- 1½ cups frozen or fresh blueberries
- Preheat the oven to 350 degrees. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Add the blueberries 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. Small spots of flour may remain and the batter will be very thick. Do not overmix.
- Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. 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. Store leftovers in an airtight container at room temperature.