I love fresh blueberry muffins. This recipe is my own spin on the traditional recipe. My surprise ingredients, sour cream and buttermilk make these muffins so moist, they practically melt in your mouth. I like that they are also not very sweet. Here is the recipe.
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
2 tablespoons sour cream
1/4 cup cooking oil
1/4 to 1/2 cup milk
1 cup fresh blueberries
Preheat oven to 400 degrees.
Line muffin pan with muffin or cupcake cups.
In a bowl combine dry ingredients: flour, sugar, baking powder, and salt. Make a well in the center.
In a separate bowl combine the other ingredients: egg, buttermilk, sour cream, and oil. Add to flour mixture and stir. Slowly add just enough milk until you get a thick, lumpy batter consistency. Not too runny. Stir in the blueberries and spoon in to lined muffin pan. Fill cups about 2/3 of the way. Sprinkle the tops with granulated sugar. Bake about 20 minutes. If you are making large muffins like I did, baking time will be about 10 minutes longer but begin to watch them at 20 minutes. They will be done when tops are golden and a toothpick inserted in the middle comes out clean.
Enjoy!
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