22/ Blueberry Muffins
The perfect blueberry muffin. You can make the batter ahead of time and scoop and bake in the morning for a quick breakfast treat.
Beat together until mixture resembles wet sand:
- 6 tbl. butter, softened
- ½ c. sugar
- scant 1 c. flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- pinch salt
Beat in:
- 1 egg
- ⅓ c. sour cream
- 2 tbl. half + half or milk
- 1 tsp. vanilla
Fold in:
- ½ pint blueberries
Scoop ½ full into paper-lined muffin tins and bake in 375° oven (350° at altitude) for 15-20 minutes or until golden brown on top.
The sour cream is the secret ingredient that makes these muffins moist, but more often than not, I use full-fat plain or vanilla Skyr yogurt.