Blueberry Muffins

Blueberry muffins! Who doesn't love warm blueberry muffins for breakfast? It's a quick fix for an empty stomach to start the day, and don't forget your favourite cup of tea. This is actually the first time I had made blueberry muffins, so I wanted to ensure that I get it right. The recipe that I used is from the Brown Eyed Baker.

By the way, please ignore the watermark :). This post was supposed to go up on the old cooking blog, but never made it. Now that I am back to writing blogs, here it is, the scrumptious blueberry muffins.


INGREDIENTS:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 egg
• 1 cup granulated sugar
• 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
• 1¼ cups sour cream
• 1½ cups frozen or fresh blueberries

DIRECTIONS:

1. Preheat the oven to 175 degrees Celsius. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
2. 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-coloured, 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.
3. Add the berries 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.
4. 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.