- 1 3/4 c. all purpose flour + 1 tsp.
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. sugar
- 1 large egg
- 2 tbsp. butter, melted
- 1/2 c. sour cream
- 1/4 c. milk
- 1 c. fresh blueberries
- coarse sugar, for topping
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
In a small bowl, whisk together flour(excluding 1 tsp.), baking powder, baking soda and salt.
In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour mixture and the sour cream and stir to combine. Stir in milk and remaining flour, just until no streaks of flour remain. Do not overmix, or you'll end up with a tough muffin.
Dust blueberries with remaining 1 tsp. flour. This will keep them suspended in the muffins, so they don't sink to the bottom. Stir in blueberries and divide into prepared muffin cups. Sprinkle each (about 1/2-1 tsp. each) generously with sugar.
Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean.
NOTE: Makes 1 dozen muffins.
These were fairly easy to make and were light and tender. Like I said, I'm always in search of a good blueberry muffin and these were good. I think they could have browned a little more on top, but the sugar kept them from getting golden, and I didn't want to over bake them. They would be excellent with about 1/2 c. more blueberries and a streusel topping- yum!
I don't usually rate recipes with stars or number scales, but since I am in search of THE PERFECT MUFFIN, I will. On a scale from 1-10, I give this one a 7-1/2.