Great Blueberry Muffins!

Today I made delicious blueberry muffins with the blueberries in my cousins' garden. I must say this is a good recipe. My mom has the America's Test Kitchen Cookbook and it had like three pages about how to make the best blueberry muffins. After making them, I am a fan.

Here is the recipe if you'd like it. It works best with wild blueberries or frozen wild blueberries. The fresh ones you buy at the grocery store are usually oversized and not as flavorful. I'm not sure if the dough will support them.

2 Cups flour
1 Tbsp baking powder (I know it sounds like a lot)
1/2 Tsp salt
1 large egg
1 Cup sugar
4 Tbsps unsalted butter, melted and slightly cooled
1 1/4 Cups sour cream
1 1/2 Cups blueberries

1. Adjust oven rack to middle position and heat oven to 350. Spray standard muffin tin with nonstick cooking spray.
2. Whisk flour, baking powder, and salt in a medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 sec. Add sugar and whisk vigorously until thick and homogenous, about 30 sec: add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are distributed, 25 to 30 sec. Small spots of flour may remain and batter will be thick. Do not overmix.
4. Use ice cream scoop to drop batter into greased muffin tin. Bake until light golden brown and toothpick inserted into center of muffin comes out clean, 25 to 30 min, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 mins.

I did not have to pull out an electric mixer at all for this recipe and it did not leave too much to clean up! I highly recommend it!