These are, without a doubt, the most amazing, the most perfect blueberry muffins I have ever eaten. I love them so much that I think I’m going to break my self-imposed rule and keep these stocked in the freezer for a morning when the mood for a blueberry muffin strikes (and I guarantee there will be many of those mornings!). These muffins are extremely tender and moist, and packed with a seemingly endless supply of fresh, juicy blueberries. The batter is quite thick and there’s no skimping – the muffin cups are packed full which makes for generous-sized muffins once they come rolling out of the oven. Some muffins have a glaze, streusel or cinnamon-sugar topping, but I didn’t feel that these needed anything at all. They are awesome enough to stand on their own – no dressing up required. Just a classic, delicious blueberry muffin. These are the best of the best when it comes to blueberry muffins.
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 0.5 Teaspoon Salt
- 1 Egg
- 1 Cup Sugar
- 4 Tablespoons Unsalted Butter melted and cooled slightly
- 1.25 Cups Sour Cream
- 1.5 Cups Blueberries Frozen or Fresh
- Preheat the oven to 180 degrees C.
- Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- 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-colored, 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.
- 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 over mix.
- 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.