Ingredients:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 cup sugar
4 Tablespoons unsalted butter, melted
1 1/4 cup sour cream (I used light sour cream and it was still yummy)
1 1/2 cups fresh or frozen blueberries
1. Preheat the oven to 350F. Grease or line with paper liners a muffin tin. Sift the flour, baking powder and salt together.
2. Whisk the egg and sugar in a bowl until light and fluffy. Add the melted butter and whisk well. Add the sour cream, mixing until just combined. Carefully fold in the blueberries.
3. Add the dry ingredients and combine carefully (the batter will be thick but be sure not to overmix).
4. Spoon batter into muffin tins. Bake for 25 to 30 minutes, turning the pan halfway through to ensure even cooking. Once a toothpick or knife inserted in the center comes out clean, they’re finished. Remove to a cooling rack for five minutes before serving. Store in an airtight container at room temperature.
