Yesterday, we went to the Blueberry Festival in Brewton, Alabama. I. Love. Blueberries. Seriously. LOVE. ♡
It was really hot but we had a good time.
Of course, I had to eat while we were there.
And, I made off with two flats of blueberries. Yes, I paid for them! 🙂 Do you know how many blueberries are in two flats? Um, that’s 24 pints. Told you I loved blueberries!
Of course, the first thing I had to make was blueberry muffins! Thing 2 is not as big a fan of blueberries as I am but she does love a good blueberry muffin. I mean, really, who doesn’t? 🙂
You know you want one. Om nom nom!
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen or fresh blueberries
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.
2. Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick snd homogeneous, about 30 seconds; add the melted butter in 2 to 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)
4. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.
Recipe from Cook’s Illustrated