Blueberries muffins

INGREDIENTS

• 2 cups (10 ounces) unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup (7 ounces) sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
• 1 1/4 cups (10 ounces) sour cream
• 1 1/2 cups (7 1/2 to 8 ounces) frozen or fresh blueberries

METHOD

       1 Adjust the oven rack to the  middle position and heat the oven to 350 degrees.  Grease a standard 12-cup muffin tin and set aside.

        2 Whisk the flour, baking powder and salt in a medium bowl.  Whisk the egg in a second medium bowl until well combined and light-colored.  Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds;  add the melted butter in 2 or 3 additions, whisking to combine after each addition.  Add the sour cream in 2 additions, whisking just to combine.

         3 Add the berries to the dry ingredients and gently toss just to combine.  Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed. (Do not overmix.)

         4 Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into the center of a muffin comes out clean, rotating the pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.