I rarely bake, but my mom got me these super cute cat (meow) cupcake baking cups and that was all I needed to get inspired. Since the grocery store has finally been getting fresh berries in that don’t look like shriveled, tiny, pathetic winter leftovers, I figured blueberry muffins were the way to go. Luckily I found this recipe that was really easy, and I happened to have everything on hand already except the berries.
2 cups all-purpose flour
1 tbs baking powder
½ tsp salt
1 cup granulated sugar
4 tbs unsalted butter, melted and cooled slightly
1¼ cups sour cream
1½ cups frozen or fresh blueberries
Preheat oven to 350 degrees. Grease a 12-cup muffin tin (or line with paper liners) and set aside. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk egg in a separate medium bowl until well-combined. Then add the sugar to the bowl with the egg and whisk vigorously until thick, about 30 seconds. Add the melted butter in two additions, whisking to combine after each addition. Add the sour cream in two additions, whisking just to combine. Then add the berries to the flour mixture and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not over-mix. Using a large spoon divide the batter amount the muffin cups (these don’t expand too crazy, so you can really fill to the top). Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.