Blueberry Muffins

These are the most amazing muffins. Whitney can testify of their awesomeness. While we can't finish all 12 in one sitting, my kids will eat one for breakfast, one for lunch, one for snack...you get the point.

Wisk in a medium mixing bowl and set aside:

- 2 Cups Flour

- 1Tbsp. Baking Powder

- ½ tsp. Salt

In another medium mixing bowl whisk:

- 1 egg (for about 20 seconds)... add

- 1 Cup Sugar (whisk vigorously until thick about 30 seconds)... add

- 4 Tbsp. melted (slightly cooled) butter (whisk until mixed well)... add

- 1¼ Cups Sour Cream (whisk in 2 or 3 additions 20-30 seconds)

Add 1½ Cup Frozen Blueberries to dry mixture and toss them making sure they are all well covered with flour.

Pour wet ingredients over the dry and fold together making sure all batter is nice and moist (this takes another 30 seconds or so).

Bake in muffin tins at 350° for about 25-30 min (until golden and an inserted toothpick comes out clean). When out of the oven and cool enough to handle, brush tops with melted butter and dip into granulated sugar. Enjoy!

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