I thought you should know that I’ve discovered the best-ever sour cream blueberry muffin recipe. Impossibly buttery, airy, and brimming with just-ripe blueberries, this is the ultimate recipe. Consider it a bonus that it’s also a cinch to make!
The sour cream makes for a thick batter, so fold in the blueberries thoroughly, and use an ice cream scooper and a spoon to fill your muffin tins.
Sour Cream Blueberry Muffins (adapted from Smitten Kitchen by way of Cook’s Illustrated)
makes 10 – 12 muffins
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
5 tablespoons unsalted butter, room temperature
1/2 cup sugar
3/4 cup sour cream or whole milk Greek yogurt
1 teaspoon lemon zest
3/4 cup blueberries
Preheat the oven to 375 degrees and drop liners into a 24 cup muffin tin.
In a small bowl, combine the flour, baking powder, baking soda, and sea salt, and set aside.
Use a mixer on low speed (with a paddle attachment for a stand mixer) to beat the butter until pale and fluffy, about 3 minutes. Add the sugar and beat 2 minutes more. Add the egg, scrape down the sides, and then add the sour cream and lemon zest. With mixer still on low, fold in the flour mixture in two batches. Use a spoon the fold in the blueberries.
Use an ice cream scoop and a spoon to fill the muffin cups, one good scoop per cup should do.
Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. Cool for 20 minutes, and serve. Covered muffins should keep well for 2 days.