This recipe yields softs muffins that are not tough at all; the blueberries provide a burst of juicy flavor and the golden, crispy tops of the muffins are just scrumptious :)
Ingredients
1½ cups flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ melted margarine
⅔ cup white sugar
½ tsp pure vanilla extract
1 egg
½ cup sour cream
⅓ cup milk
1 cup fresh blueberries
Instructions
Preheat the oven to 400 F and line one 12 cup muffin pan with paper liners or spray them with cooking spray.
In a large bowl, sift together the flour, baking soda, baking powder and salt.
In a medium bowl, combine the melted margarine, sugar, sour cream, vanilla, egg and milk; mix until well blended.
Add the wet ingredients along with the blueberries to the dry ingredients and fold with a spatula until just combined. The batter should be pretty thick and it's okay if there are lumps and a few small dry spots.
Portion the batter into the muffins pan, filling them ⅔- 3/4 full, depending on how many muffins you want and how big you want them.
Bake in the oven for 18-23 minutes, or until they are golden and a toothpick inserted into the centre of the muffin comes out clean. Let them cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool more, if you have enough self-control :)
Recipe by The Chewy Life at https://www.thechewylife.com/blueberry-muffin-recipe/