Sour Cream Blueberry Muffins

  • 1 cup fresh or frozen blueberries
  • 1 Tbsp. all purpose flour
  • 1 3/4 cup all purpose flour
  • 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

The addition of  sour cream in these blueberry muffins gives them a nice richness,and makes for a very tender muffin. Fresh blueberries provide a burst of freshness in every bite!

Preheat oven to 400 degrees and prepare a 2 1/2 inch muffin tin by lightly greasing or lining with paper cups. In a small bowl, toss the blueberries with 1 Tbsp. flour and set aside. In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and salt. Set aside. Separately, combine the egg, sour cream, and milk. Mix until smooth. Stir wet mixture into dry mixture until JUST barely combined. Stir in the blueberries. Evenly portion batter into cups about 2/3 of the way full. Bake until golden, about 20 minutes. Makes 12 muffins.