The Best Blueberry Muffins Ever

Don't consider myself a baker, but these muffins are better than you would find in any fine cafe! I think it is the sour cream and wild blueberries that make it special:

2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 large egg
1 cup granulated sugar
4 Tbsp butter, melted and cooled slightly
1 1/4 cups sour cream
1 1/2 cups frozen blueberris, preferably wild

Whisk flour, baking powder and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 sec; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

Add frozen blueberries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distibuted, 25-30 sec (small spots of flour may remian and batter will be thick). Do not overmix.

Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake in 350 oven until light golden brown and toothpick inserted into center of muffin comes out clean, 25-30 min, rotating pan front front to back halfway through baking time. Enjoy!

Kaela... you should make these and tell me if you like them!!