BLUEBERRY MUFFINS

Directions

• Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set it aside.
• Whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
• Add the berries to the dry ingredients 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 for 25 to 30 seconds. (Small spots of flour may remain, and the batter will be thick. Do not overmix.)
• Use a large spoon sprayed with nonstick cooking spray to prevent sticking or use a large disher/scooper. Divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick 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. Invert the muffins onto a wire rack, stand the muffins upright, and cool for 5 minutes. If muffins are sticking to the tin, use a thin blade knife and run along the edge of the muffins and tin to loosen.