My search for perfect blueberry muffins ends here. These came out like you would expect from a gourmet bakery. I’ve tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is thick and really holds the blueberries in place. The batter really only makes 10 so if you have filled ten muffin cups up and have leftover batter, just divide it up over the rest.
Makes 10 standard muffins
1/2 cup sugar
1 large egg
3/4 cup sour cream (light can be used)
1/2 tsp grated lemon zest
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups all-purpose flour
3/4 – 1 cup blueberries, fresh or frozen (if frozen, don’t defrost)
Preheat oven to 375 degrees. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
Add egg and beat well, then sour cream and zest.