Blueberry Muffins
- 1 cup fresh or frozen blueberries*
- 1 Tbsp. plus 1-3/4 cups flour, divided
- 1/2 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground nutmeg
- 3/4 tsp. salt
- 1 egg
- 1 cup sour cream
- 1/3 cup milk
Preheat over to 400° F. Grease twelve 2-1/2" muffin cups.
In a small bowl, toss blueberries with 1 Tbsp. of the flour;
set aside. In a large bowl, combine 1-3/4 cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes. Yields 12 muffins.
*When baking, stir unthawed blueberries lightly dusted with flour into batters.
Source:
North American Blueberry Council
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