Bursting with Blueberries Muffins

June 10, 2012

I’m a sucker for a good blueberry muffin.

This one is overflowing with blueberries. It’s also not like many typical muffins. Instead it’s almost like a biscuit—a little dense, not too sweet but perfectly moist. They are the great with a good slathering of lemon curd, too.

Bursting with Blueberries Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, room temperature

2/3 cup granulated sugar

6 tablespoons butter, melted and cooled

1 cup sour cream, room temperature

1 teaspoon pure vanilla extract

1 cup fresh blueberries

In a large bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk together the egg, sugar, butter, sour cream and vanilla. Pour the egg mixture over the flour mixture and stir until just combined. Fold in the blueberries.

Spoon the batter into a muffin tin and top with a sprinkling of sugar. Bake at 375°F for 25 minutes. Let cool and devour!

Recipe: Adapted from Zupan’s Markets

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