Blueberry Muffins

July 18, 2015

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1-3/4 cups plus 1 tablespoon flour, divided
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1⁄3 cup milk

Preparation

  1. Preheat oven to 400°F
  2. Grease twelve 2-½-inch muffin cups
  3. Toss blueberries with 1 tablespoon of the flour
  4. Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
  5. Set aside
  6. Beat egg, sour cream and milk
  7. Stir into flour mixture until just combined (batter will be lumpy)
  8. Stir in blueberries until evenly distributed
  9. Fill muffin cups 2⁄3 full with batter
  10. Bake about 20 minutes until golden

About this recipe

 Quick notes

  • Yield: 12 muffins

​Recipe courtesy of the US Highbush Blueberry Council

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Ingredients

  • 1 cup fresh or frozen blueberries
  • 1-3/4 cups plus 1 tablespoon flour, divided
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1⁄3 cup milk
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