Blueberry Muffins

Yesterday was a very lazy day here in our household!  My Husband was a bit under the weather and came home from his Doctor appointment with an insane amount of medication.  Poor Guy.  So I decided to make some homemade blueberry muffins to cheer him up.  An afternoon of warm blueberry muffins, Tosh.0, Army Wives (yes, he is a trooper), and naps.  Those days are nice every once in a while.. and Husband is feeling a bit better today.  I think it was the muffins.  ;)

 Perfect Blueberry Muffins
recipe by Smitten Kitchen

• 5 tbsp unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 3/4 cup sour cream or plain yogurt (I used sour cream)
• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup blueberries, fresh or frozen (if frozen, no need to thaw out)

Preheat oven to 375 F.  Line muffin tin with 12 cupcake liners or spray muffin tin with nonstick spray.

Beat butter and sugar with a mixer until light and fluffy.  Add egg and beat well, then sour cream (or yogurt).  Stir flour, baking soda, baking powder, and salt into a separate bowl.  Pour half of dry ingredients over batter.  Mix until combined.  Pour remaining dry ingredients into batter and mix just until the flour disappears.  Gently fold in your blueberries.  The dough will be fairly thick, closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups.

You’re looking for them to be about 3/4 full, nothing more.  Bake for 25 to 30 minutes, until tops are golden.  Cool on a wire rack, if you can wait that long (we couldn't!).  They are yummy straight out of the oven with a little butter!

I promise you won't be disappointed!