2 cups all-purpose flour (unbleached) or use ww flour
1 Tbsp baking powder
½ tsp sea salt
1 egg
1 cup granulated sugar
4 Tbsp melted butter
1¼ cups sour cream (I used Daisy)
1½ cups frozen or fresh blueberries (I used frozen organic)
Instructions
Preheat oven to 350 degrees.
In a medium bowl, mix together flour, baking powder and salt.
In mixer, whisk egg for about 30 seconds.
Add sugar and whisk for another 30 seconds on a high speed until thick.
Add melted butter in two additions, whisking to combine after each addition.
Add the sour cream in 2 additions and whisk to just combine.
Add the blueberries to the dry ingredients and gently toss to combine.
Add the sour cream mixture and fold with a rubber spatula until the batter comes together. Small spots of flour may remain and the batter will be thick. Do not overmix.
Using an ice cream scoop, fill a greased muffin tin.
Bake until light golden brown and a toothpick comes out clean about 30 to 35 minutes.
Let cook in muffin tin on cooling rack for at least 5 minutes.
** Makes 12 extra large muffins **
Recipe by Creative Kitchen at http://creativekitchenadventures.com/2013/07/22/blueberry-muffins-secret-recipe-club/