These, made from scratch, blueberry muffins are a delightful treat. Fresh out of the oven, it has a golden-brown top, slightly domed and sprinkled with a light dusting of sugar that adds a sweet, crunchy texture. When you break it open, the interior is moist and tender, with a soft crumb that almost melts in your mouth. The burst of flavor from the juicy, plump blueberries scattered throughout the muffin provides a perfect balance of sweetness and a hint of tartness. The aroma is inviting, with a mix of warm vanilla and the sweet scent of baked blueberries filling the air. Each bite is a comforting combination of fluffy muffins and juicy berries, making it a delicious homemade treat.
Ingredients:
2/3 cup white sugar
1 large egg
1/2 cup melted butter
1/3 cup milk
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 cup blueberries
about 1 tablespoon white sugar for the top dusting
Directions:
1. Preheat oven to 375°F.
2. Combine the sugar, egg, butter, milk, and vanilla in a bowl and stir until well combined.
3. Add the flour, baking powder, and salt. I mix these in a bowl to combine. Stir them into the wet ingredients until combined. Don't over-mix.
4. Stir in the sour cream until well distributed.
5. Fold in the blueberries.
6 Put into your muffin tins. I have great silicone liners that are the best!!
7. Bake for 22-25 minutes. Watch closely when they are the color you like on top they are ready.
