I saw these muffins on Smitten Kitchen the day after we went blueberry picking. Perfect blueberry muffins. Who could resist!
Adapted from: Smitten Kitchen
Makes 9 to 10 standard muffins
5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)
Preheat oven to 375°F. Spray each cup with a nonstick spray.
Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt/sour cream and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick closer to a cookie dough batter. An ice cream scoop is a great tool to fill your muffin cups. Fill cups 3/4 full. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo).