Best Blueberry Muffins
Note: This recipe does not require a standing mixer, but when making the batter be sure to whisk vigorously. The batter will be lumpy and bits of flour in it in the end is fine. Just be sure not to OVERMIX the batter.
2 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cup sour cream
1 1/2 cup frozen blueberries, preferably wild
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2.Whisk flour, baking powder and salt in a medium bowl until combined and set aside, In another medium bowl whisk egg until well combined and light colored, about 20 seconds. Add sugar and whisk vigorously until thick, about 30 seconds, add melted butter in 2 to 3 steps whisking to combine after each addition, add sour cream in 2 steps whisking just until combined.
3.Add frozen blueberries to the dry ingredients and gently toss with hand to combine. Add sour cream mixture to dry ingredients and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick) Do not overmix.
4.Use and ice cream scoop or large spoon to drop batter into greased muffin tins. Bake until light golden brown and toothpick or skewer inserted into center comes out clean, 25 to 30 minutes, rotating the pan halfway through baking time. When done, let cool on wire rack, add butter and ENJOY!