Best Blueberry Muffins

It is no secret I love food.  Breakfast is my favorite meal.  Rising early on a weekday morning is not a problem because it allows plenty of time to cook the most important meal of the day and even get lunch packed.  Muffins will always be one of my favorites, but I confess to loving them fresh out of the oven and not the next day.  So, yes, I'm spoiled.  My friends and neighbors don't seem to mind.  The recipe makes a dozen and after I've had my two, the rest get taken to work or somewhere in the neighborhood for others to enjoy, nice and fresh and warm.

This is a simple to make recipe.  The batter is very thick.  Use a spoon and fill the muffin cups about 3/4 full.  The results are a tender, moist muffin bursting with blueberries. These were just made for a big cold glass of milk, or a hot cup of coffee.

Blueberry Muffins


1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup)
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 (or in my case 1 1/2) cup fresh or frozen blueberries

Preheat oven to 400 degrees and line 12 muffin cups with foil or paper liners.

In medium bowl, sift the 1st five dry ingredients.  Melt butter.  In a small bowl whisk together sour cream, egg, vanilla extract and melted butter.  Stir butter mixture into flour mixture and add blueberries until just combined.  Divide the batter among muffin cups. Bake on middle rack of oven until golden, about 20 minutes.

Not a fan of blueberries?  You can substitute a mashed banana and 1/2 cup of semisweet chocolate chips, or a cup of toasted almonds 2/3 cup of dried cranberries and 1/4 teaspoon of almond extract.