Blueberry Muffins

Perfect for breakfast, brunch...or anytime :)

Ingredients:

2 cups flour
1 Tbsp baking powder
½ tsp salt
1 egg
1 cup sugar
4 Tbsp margarine, melted
1/2 cup sour cream
1½ cups blueberries (I used frozen-unthawed)

Directions:

-Preheat the oven to 350 degrees F*. Grease 12-cup muffin tin.

-Mix flour, baking powder and salt in a medium bowl. 

-Whisk egg in a separate medium bowl, about 20 seconds. Add sugar and whisk vigorously until thick. Add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream and mix well.

-Add berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a spatula until the batter comes together and the berries are evenly distributed. 

(Small spots of flour may remain and the batter will be very thick. Do not overmix).

-Using cookie scoop, scoop into muffin cups (will be full and uneven). 

-Bake until the muffins are light golden brown, about 30 minutes (use the "toothpick test" to check for doneness). 

-Immediately remove muffins to a wire rack and cool for at least 5 minutes.