SOUR CREAM BLUEBERRY MUFFINS

Directions

1. STEP 1: Preheat oven to 350°F. Evenly brush on cooking spray in a non-stick 12-cup regular muffi n pan. Set aside.

2. STEP 2: In a large bowl, add flour, and baking powder, and whisk until combined; set aside.

3. STEP 3: In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds. Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.

4. STEP 4: In a small microwave-safe bowl, melt the butter, for about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes. Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until the mixture is combined.

5. STEP 5: Add the vanilla and whisk until combined. Add the sour cream and whisk until smooth and combined; don’t overmix. Set aside.

6. STEP 6: Add 1 3/4 cups frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.

7. STEP 7: Slowly add the egg-sour cream mixture to the flour blueberries and fold using a spatula until the batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. The batter will be quite thick.

8. STEP 8: Using a large cookie scoop or cooking- sprayed heaping 1/4-cup measure, equally distribute the batter in the prepared pan until all batter is gone and has been distributed equally. Top each cup with about 2 blueberries (creates a nice visual appeal). Top each cup with a generous pinch of turbinado or sparkling sugar. This encourages tops to become more golden while baking.

9. STEP 9: Bake for about 30 to 35 minutes, rotating pan once midway through baking. Bake until muffi ns are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean.

10. STEP 10: Allow muffins to cool in the pan for about 15 minutes before carefully removing them; use a paring knife to help dislodge any stubborn ones. Muffins are best fresh, but will keep if airtight at room temperature for up to 5 days; or in the freezer for up to 4 months.