Bakery Blueberry Muffins

Makes 6 jumbo muffins or 12 standard muffins.

Equipment

  • Large mixing bowl
  • Small mixing bowl (min. 4 cups)
  • Jumbo muffin tin
  • Rubber spatula
  • Wisk
  • 2-cup glass measuring cup
  • Measuring spoons & cups

Ingredients

  • 4 Tbsp butter

  • 1 cup of sugar

  • 1 large egg

  • 1¼ cups sour cream

  • 2 cups all-purpose flour

  • 1 Tbsp baking powder

  • ½ Tsp salt

  • 1½ cups frozen wild blueberries

  • Decorative sugar (optional)

  • Cooking spray

Directions

  • Adjust oven rack to a middle position. Pre-heat oven to 350°F / 177°C (Gas Mark 4) and spray muffin tin with cooking spray.

  • Melt butter in glass measuring cup (extremely soft butter works, too).

  • Cream butter and sugar in large mixing bowl.

  • Add egg and mix. (Tip: crack egg in glass measuring cup before adding as a way of checking for shell.)

  • Use glass measuring cup to measure sour cream, adding, in two additions, to butter, sugar, and egg, mixing until smooth after each addition

  • In small mixing bowl, wisk to combine flour, baking soda, and salt.

  • Add dry ingredients to moist ingredients in two additions, mixing until completely incorporated after each addition

  • Fold in still frozen blueberries.

  • Portion into muffin tin.

  • Sprinkle with decorative baker’s sugar, if using

  • Bake for 25-30 minutes. Toothpick should come out clean with a crumb or two.

  • Allow to cool, serve warm with butter.