Classic Blueberry Muffins

I love a good muffin in the morning. My favorite is blueberry. These classic blueberry muffins are perfect with a hint of cinnamon.

Happy Monday! For those of you who have it off, I am super jealous.  We had a whirlwind weekend and I am still recovering this morning.  Spending it in bed under warm covers seemed like the best idea today. It was hard to get myself out the door. 

The one thing that did help was these muffins.  There isn't anything super special about them per se. They are a classic blueberry muffin with just a hint of cinnamon. 

The muffins stay fresh for about 3 days in an air tight container.  This is just about perfect for Mr. J and I. Between breakfast, snacking and dessert-ing we can normally finish off the batch in 3 days. They also freeze well after baking. Place muffins in a freezer bag for up to a month. 

Classic Blueberry Muffins

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25 minutes

Keywords: bake breakfast blueberries

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Ingredients (12 muffins)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 egg
• 1 cup granulated sugar
• 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
• 1¼ cups sour cream
• 1½ cups frozen or fresh blueberries

Instructions

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder, cinnamon and salt in a medium bowl until combined.

In a separate medium bowl whisk the egg until well-combined, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter, whisking to combine. Finally, add the sour cream whisking just to combine.

Add the berries to the dry ingredients and gently toss just to combine.

Add the sour cream mixture into the dry ingredients and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Be careful not to over mix.

Divide the batter amount into the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

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