The Best Blueberry Muffins
 Source Brown Eyed Baker Recipe Added: 7/24/2023
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Preheat oven to 350F. Grease or line with paper cups a standard 12-cup muffin pan.
Whisk flour, baking powder and salt in a large bowl until combined.
Whisk egg in a separate bowl until well-combined and light-colored, about 20 seconds. Add sugar and flavoring, whisk vigorously until thick, about 30 seconds. Add butter in 2 additions, whisking gently to combine after each addition. Add sour cream in 2 additions, whisking just to combine. Add blueberries, and white chips if using, to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until batter comes together and blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix. Divide batter among muffin cups (a large cookie scoop works great). Bake until muffins are light golden brown and a toothpick inserted comes out clean, 25-28 minutes. Immediately remove muffins to a wire rack and cool 5 minutes. Serve immediately or at room temperature. Store in an airtight container at room temperature up to 4 days or in refrigerator for up to 1 week. |
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| Notes Sour cream = 12 or 24 oz. carton, depending on single or double recipe. | ||||
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