Who doesn't love a blueberry muffin for breakfast? Fluffy, tart and sweet, classic blueberry muffin finished off with a slab of butter. (Did I say that?!)
My littles adore these muffins. They are the perfect breakfast, quick and healthy. We make these several times a month, and they continue to devour them time and time again.
Classic Blueberry Muffins
Adapted from: Smitten Kitchen
Makes 11-12 standard size muffins
5 T. Unsalted butter, a bit soft
1/2 c. Sugar
1 large egg
3/4 c. sour cream
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. fresh blueberries, rinsed and drained
Preheat oven to 375 degrees. Line a muffin pan with 11-12 liners.
Cream together butter and sugar until light and fluffy. Mix in egg and spur cream until well blended. Sift half of the dry ingredients into the bowl and mix until incorporated, then sift the remaining in. Mix until fully incorporated, then fold in blueberries. Use an ice cream scoop to fill liners about 3/4 of the way full - keep in mind the batter will be very thick. Bake for 30 minutes or until toothpick comes out clean. Slather them with some butter and grab your coffee.