Blueberry Muffins With Frozen Blueberries And Sour Cream

1. 1

   Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.

2. 2

   In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.

3. 3

   Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.

4. 4

   To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.

5. 5

   Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.

6. 6

   Using an ice cream scoop, distribute batter into baking cups. To give muffins a nicer look, you can top with 2-3 additional frozen blueberries.

7. 7

   Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).

8. 8

   Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.

9. 9

   The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.