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Blueberry Muffins

Buttery blueberry muffins, what’s not to love. 

    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

     Quick notes

    • Yield: 12 muffins

    ​Recipe courtesy of the US Highbush Blueberry Council

    2
    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

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