Blueberry Muffins

(this is a mini muffin)

Makes 12 LARGE muffins

2 c. flour

1 TBL. baking powder

½ tsp. salt

1 large egg

1 c. sugar

4 TBL. unsalted butter, melted and cooled slightly

1 ¼ c. sour cream (low fat and fat free are definitely not as good)

1 ½ c. frozen blueberries regular size, not Wild

Directions

·         Preheat oven to 350º.

·         Spray standard muffin tin with nonstick cooking spray, or use paper liners. (Only use the liners if you will be serving the muffins cool, because they won’t come off of warm muffins.)

·         Whisk flour, baking powder, and salt in medium bowl until combined. Set aside.

·         Whisk egg in second medium bowl until well combined and light colored, about 20 seconds.

·         Add sugar to eggs and whisk vigorously until thick and homogenous, about 30 seconds.

·         Add melted butter in 2 or 3 additions, whisking to combine after each addition.

·         Add sour cream in 2 additions, whisking just to combine.

·         Add frozen berries to dry ingredients and gently toss just to combine.

·         Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and batter will be very thick. Do not over mix.)

·         Use ice cream scoop or large spoon to drop batter into greased muffin tin. (Heaping Full!) 12 large sized. And when it says heaping full it really means HEAPING! They don't rise.

·         Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25-30 minutes, rotating pan from front to back halfway through baking time.

·         Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. 

3 mini muffins

Melinda Radmacher made these for us to enjoy after her RS lesson on scripture study. 
The muffins we had on Sunday were made mini muffins- and more healthy with the following substitutions:    1 cup of sugar = (1/4 cup of honey + 1/4 cup maple syrup) or 1/2 cup of maple syrup. white flour = whole wheat flour equal parts same measurements.