Blueberry Muffins

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 cup sugar
• 2 cups frozen blueberries (unthawed)
• 1 egg
• 3 tablespoons melted butter
• 1 cup sour cream
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 f (175 c). line a muffin tin with baking cups and set aside.
• 2 in a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
• 3 whisk egg, then add sugar and mix well. add butter and mix until well combined. add vanilla and sour cream. mix until homogenous.
• 4 to the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
• 5 slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. don't be surprised, this muffin batter will be pretty thick.
• 6 using an ice cream scoop, distribute batter into baking cups. to give muffins a nicer look, you can top with 2-3 additional frozen blueberries.
• 7 bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).
• 8 let them cool for 10 minutes inside baking tin. then remove them and set on a cooling rack to cool completely.
• 9 the muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.