Blueberry Sour Cream Muffins

My husband adapted this recipe from the Black Cherry Sour Cream Muffin recipe at Baking Bites. We’ve kept the original instruction to defrost frozen berries, but we’ve made them with both fresh and frozen (not defrosted), and they were great both ways.

Blueberry Sour Cream Muffins
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 tbsp butter, melted
1/2 cup sour cream (light or regular)
1/4 cup blueberry juice (or milk, if juice is unavailable)
3/4 cup blueberries (defrosted, if frozen), chopped
coarse sugar, for topping

Preheat oven to 375F and line a 12-cup muffin tin with paper or silicone liners.

In a small bowl, whisk together flour, baking soda, baking powder and salt.

In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine. Stir in blueberry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in blueberries and divide into prepared muffin cups. Sprinkle each generously with sugar.

Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean.

Repeat eleventybillion times because they are that good and blueberries are so plentiful in the Willamette Valley.