Sour Cream Blueberry Muffins

I baked these the other day to make use of some of the humongous blueberries that my brother got for me (thank you, Cy).

The recipe is from Olga in the Kitchen site.  I lessened the amount of blueberries to 1 cup because I added 1/2 cup of chopped nuts and some tiny chocolate chips.  I didn't use a mixer (too lazy to dig it out) and my baking time was 35 minutes.

Ingredients

• 2 cups all-purpose flour + 1 tsp for rolling berries
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs – room temperature
• 1 cup granulated sugar
• 1/2 teaspoon fine salt
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blueberries – rinsed and dried 

Instructions

1. Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F.

    

2. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color.

   
   

3. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.

   
   

4. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. DO NOT OVERMIX or muffins will turn out dense. You can also use handheld whisk to mix in the flour.

   
   

5. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined.

   
   

6. Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. *If using frozen berries, increase baking time to 30-35 mins.

   
   

7. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying.