delicious blueberry muffins
Blueberry muffins are almost a staple in our home. When in season, we have a pint of blueberries sitting out almost every weekend from the farmers market. We have frozen blueberries too, so we can make pancakes or these delicious muffins.
This recipe does not make super sweet muffins. Depending on the sweetness of your blueberries, you may want to adjust the sugar.
These are great for breakfast or a snack during the day. We love eating them warm!
2 cups flour
1 tablespoon baking powder
1/4 teaspoon. salt
1 1/4 cup sugar
one stick melted unsalted butter (and cool)
1 1/4 cup sour cream
1 1/2 cup blueberries
juice from 1 lemon
1 tablespoon granulated sugar or white sugar
Preheat the oven to 350 degrees
Spray the muffin tin or use cupcake papers.
In a small bowl, add the flour, baking powder and salt and blueberries and mix and set aside.
In a large bowl, add the egg and whisk.
Add the sugar into the egg and mix.
Next, add the butter (be sure it is cooled and not hot) and mix into the egg, lemon juice and sugar.
Add 1/2 the sour cream and mix and then add the remainder and mix.
Pour the dry ingredients into the wet gradually and stirl until incorporated.
Fill the muffin tins to the top of the liners or top of the muffin tin.
Sprinkle on top of each muffin with the granulated/white sugar .
Bake for 30 minutes or until golden brown and the toothpick comes out clean.