READY IN: 40mins YIELD: 12 muffins
INGREDIENTS:
Bowl 1:
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
add frozen blueberries to flour mixture just before folding bowl 1 into bowl 2.
Bowl 2:
2 large eggs
1 cup granulated sugar (7 ounces)
4 tablespoons salted butter, melted and cooled slightly
1 1/2 teaspoon lemon juice (fresh or Real Lemon-type)
1 1⁄4 cups sour cream (10 ounces)
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 375 degrees F. Spray standard muffin tin with nonstick vegetable cooking spray.
Whisk flour and baking powder into first medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and combined, about 30 seconds; add melted butter & lemon juice, whisking to combine after each addition. Add sour cream, whisking just to combine.
Add frozen berries to dry ingredients and gently toss to combine (this will also help prevent berries from "bleeding" into batter). Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
Use an ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.