Ingredients
- 1 cup fresh or frozen blueberries
- 1-3⁄4 cups plus 1 tablespoon flour, divided
- 1⁄2 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon nutmeg
- 3⁄4 teaspoon salt
- 1 egg
- 1 cup sour cream
- 1⁄3 cup milk
Instructions
- Preheat oven to 400°F. Grease twelve 2-½-inch muffin cups
- Toss blueberries with 1 tablespoon of the flour
- Combine the remaining 1-¾ cup flour, sugar, baking powder, baking soda, nutmeg, and salt. Set aside
- Beat egg, sour cream, and milk in a separate bowl; stir into flour mixture until just combined (batter will be lumpy)
- Fold in blueberries until evenly distributed
- Fill muffin cups 2⁄3 full with batter
- Bake about 20 minutes until golden
Recipe Tip
For best results, stir unthawed blueberries lightly dusted with flour into batter
About This Recipe
Blueberry Muffins are an American favorite for a reason! Made with a hint of nutmeg and a lot of love, these Blueberry Muffins bake up beautifully to golden perfection. Serve them warm, fresh out of the tin, and they’ll bring nothing but smiles to your breakfast spread.