Blueberry Muffins

This is a favorite! Sometimes I substitute the strawberries for fresh blueberries or bananas and it still works perfectly.


  • 2 cups flour
  • 1 1/4 teaspoon salt
  • 1 cup sugar
  • 2 ounces melted butter
  • 1 large egg
  • 1 cup sour cream
  • 1 tablespoon baking powder
  • 1 cup blueberries, fresh or frozen

Preheat oven to 350°. In a mixing bowl, combine flour, salt, baking powder and stir to blend.  In another bowl mix the sugar and sour cream until well combined. Add melted butter and stir. Add the egg and stir until all combined.

Gently fold the blueberries into the flour mixture. Add the sugar mixture to the flour mixture with a few strokes just to fold in all together.

Butter or spray 12 muffins pans and spoon equal portions of the mixture into each prepared muffin cup.  Bake the muffins for about 25 to 35 minutes or until they are golden brown and a cake tester inserted in the center comes our clean.